Aubergines à la parmiggiana recipe

Aubergines à la parmiggiana recipe


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Ingredients for 4 persons

  • 3 Aubergines (Eggplant)
  • 100g grated Parmesan cheese
  • 125 Mozzarella (2 pieces)
  • Olive oil
  • Salt and pepper

Concasser of tomato

  • 2 Beef tomatoes
  • 1 Crushed tomato (can)
  • 1 white Onion
  • 3 Cloves Garlic
  • 2 bay leaves
  • 1 sprig of rosemary
  • 10g Powdered sugar
  • 50g Olive oil
  • fine salt, pepper


Slice the aubergines into 1 cm slices, cook them in a frying pan with olive oil until lightly coloured, or grill them. Season with salt and pepper.


For the crushed tomato

Chop the beef tomatoes, white onion and garlic.

In a saucepan, heat the olive oil, add the onion and cook for 6 minutes over a low heat. Then add the diced tomatoes, and garlic and continue to cook for a few minutes to remove excess water from the tomatoes.

Then add the can of tomatoes, sugar, bay leaf and rosemary.

Cook at a low heat for about 20 minutes, adjust the seasoning to your taste.


Dice the mozzarellas.

In 4 individual ovenproof dishes, cover the bottom of the dish with a row of aubergines, top this with the tomato sauce, then the mozzarellas and finally the grated parmesan cheese, taking care to season each step. Repeat the same operation another time. (you should have 2 layers of each ingredient)

Bake in the oven at 220 degrees for 12 minutes.


Bon Appétit