Parmesan aubergines

Cooking time: 90 min
Difficulty: medium

Place the aubergine slices in a colander, sprinkle with salt and leave to drain for about 1 hour. Meanwhile, put the tomatoes, 4-5 basil leaves and a pinch of salt and pepper in a saucepan and cook over a high heat, stirring frequently, for 20 minutes. Remove from the heat and pass through a food mill into a bowl. Preheat theoven to 180 C / 350 F. Rinse the aubergine slices and pat dry. Heat the oil in a frying pan, add the aubergine slices, in batches if necessary, and fry untl golden brown on both sides. Remove with a fish slice and drain on kitchen paper. Spoon a little of the tomato sauce into an ovenproof dish and arrange a layer of slightly overlapping aubergine slices on top. Sprinkle with a little of the Parmesan, cover with a few slices of the mozzarella and sprinkle a few basil leaves and 3-4 tablespoons of the beaten egg on top. Continue making layers until all the ingredients are used, ending with a layer of sliced aubergine sprinkled with tomato sauce. Dot with the butter and bake for 30 minutes. This dish is also good served cold.


Coll. (2010), "The Silver Spoon", Phaidon, 515


For 6

  • 4-5 aubergines, cut lengthways int 5-mm / 1/4 inch thick slices
  • 500 g / 1 lb 2 oz tomatoes, peeled, seeded and diced
  • 1/2 bunch of fresh basil
  • 6 tablespoons olive oil
  • 50 g / 2 oz Parmesan cheese, freshly grated
  • 100 g / 21/2 oz mozzarella cheese, sliced
  • 2 eggs, lightly beaten
  • 25 g / 1 oz butter
  • salt and pepper