Parmigiana di Melanzane


  • 4 medium size aubergine
  • 2 eggs
  • ½ cup of flour
  • 1 cup of milk
  • ¾ cup of extra-virgin olive oil
  • 200g Parmigiano Reggiano
  • 250g Buffalo Mozzarella
  • 2 cups of tomato ragu or Muraca tomato passata
  • Fresh leaves of basil and salt to season


Slice the aubergines into 2 cm thick discs, sprinkle some salt over and let in rest for one hour – to get rid of the bitter juice. Drain the liquid and tap the slices dry with a paper towel.

Mix the butter and eggs, add flour then milk – avoid lumps. Dip the slices into the butter one at the time and shallow fry them in a large pan using the extra-virgin olive oil. Lay the fried aubergine on a paper towel to absorb the excess oil.

In a baking dish lay the slices, add a few tablespoon of tomato ragu, a few pieces of mozzarella, a few basil leaves, and the grated Parmigiano. Do another couple of layers “Lasagna” style. Cover with more Parmigiano.

Bake in oven at 180 degrees for15 minutes or until golden brown.

serves 6

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