Melanzane alla parmigiana

Type of dish recipe:  Antipasti, primo piatto – Secondo piatto

Servs: 6 people

Preparation time: 30 mins

Cooking time: 25 mins

Wait time:

Parmigiana has layers of grilled aubergine, tomatoes and Parmigiano Reggiano and can be enjoyed as a starter or main meal.To make an even more gourmet dish, you can fry your aubergine slices after drying them out.

If you don’t have any aubergines, you can replace them with courgettes. You can swap the Parmigiano Reggiano for Pecorino Romano.


• 2 aubergines

• 200g tomato pulp

• 250g Casa Azzurra Mozzarella made using cow’s milk (2 x 125g balls or 1 x 250g cylinder)

• 2cl olive oil

• 120g grated Casa Azzurra Parmigiano Reggiano

• salt

• pepper


1. Heat the oven to 180°C (360°F).

2. Slice the aubergines and mozzarella into rounds.

3. Fry the aubergines in a hot pan with olive oil for 10 mins, turning them over halfway through.

4. In a gratin dish, alternate aubergine slices, mozzarella, tomato pulp and Parmigiano Reggiano, adding some seasoning onto each layer.

5. Continue layering two or three times depending on the size and depth of your dish.

6. Finish with some grated Parmigiano Reggiano.

7. Bake for 15 minutes until the Parmigiano Reggiano has browned.


Cheese used:
Casa Azzurra Parmigiano Reggiano
Casa Azzurra Mozzarella made using cow’s milk