Easy aubergine parmigiana

Cook & Prep Time

1 h 30 min



Easy aubergine parmigiana

A surprisingly simple but delicious version of this classic Neapolitan dish – it is the quality of the ingredients that makes it shine!


  • 4 round purple aubergine
  • 400g canned organic whole peeled tomatoes, crushed or pureed in blender
  • 400g buffalo mozzarella
  • sunflower oil, for frying
  • 1 clove of garlic
  • extra virgin olive oil, as needed
  • grated parmesan, to taste
  • salt and pepper


Step 1

Slice the aubergine and put the slices in a sieve with a sprinkling of coarse salt to get rid of the excess water (for 30 minutes).

Step 2

Fry the aubergine slices in sunflower oil. When they are golden, leave then to dry on paper towels.

Step 3

Sauté the garlic gently in extra virgin olive oil, when golden add the organic crushed tomatoes and season with salt and pepper. Cook gently for 10-12 minutes for the tomato sauce.

Step 4

Cut the buffalo mozzarella in slices.

Step 5

Take a small oven dish and layer the ingredients in the following order: the tomato sauce, the aubergine slices, the sliced mozzarella and grated parmesan. Repeat until all the ingredients are finished.

Step 6

Bake at 180°C in a preheated oven for 30 minutes.