• 1.7 kg black oval aubergines
    • 1 kg tomato passata
    • 500 g fior di latte cheese
    • 150 g Parmigiano Reggiano PDO (to grate)
    • 1 golden onion
    • Basil to taste
    • Extra virgin olive oil to taste
    • Black pepper to taste
    • Table salt to taste


To prepare the sauce, peel and chop the onion; heat a pan with enough oil to cover the bottom and add the onion. Let the onion brown for a couple of minutes, stirring often so it does not burn, then add the tomato passata. Add a little water, season with salt and add the basil leaves; let it cook over low heat for 45-50 minutes.

In the meantime, cut the fior di latte cheese into cubes, keeping aside a portion to use at the end. Drain the cubes in a colander, cover with cling film and set aside.

Wash and trim the aubergines, then slice them lengthwise into 4-5 mm thick slices. Fry the aubergines in hot oil, adding a few pieces at a time; as soon as they are lightly browned, drain them on a tray lined with kitchen paper.

Once all the aubergines are fried, start to assemble by spreading a little sauce in a casserole dish. Arrange a few slices of aubergines to form the first layer, spread it with more tomato sauce, and scatter with some cubes of fior di latte cheese. Sprinkle with the grated Parmesan and arrange the basil leaves. Repeat the process, arranging the aubergine slices perpendicularly to the previous layer. Continue until you reach the last layer of aubergines, which you are going to top with tomato and the fior di latte cheese you set aside, roughly chopped by hand.

Finish with the grated Parmesan and bake in a preheated oven (no fan) at 200° for about 30 minutes. After baking, let it rest for 15-20 minutes before serving your aubergine parmigiana.