Recipe of the month

Parmesan-style millefeuille of aubergines

Ingredients for 6 people:

  • Aubergines kg 1,500
  • Sliced smoked cheese gr. 300
  • Onion gr. 100
  • Olive oil lt. 1
  • Salt and pepper    Pinch   
  • Fresh tomato pulp kg. 1,000
  • Basil leaves gr. 10
  • Flour gr. 200
  • Eggs 4
  • Parmesan cheese gr. 200


Pour 2-3 tablespoons of oil in a pan and brown the onions, having previously cut them into narrow strips; add the tomato pulp and cook for about an hour.
Then, reduce the tomatoes to pureé and add basil, salt and pepper.
Cut the aubergines into slices with a thickness of about 1 cm.
Arrange the aubergines in layers in a colander and sprinkle each layer with salt.
Leave the aubergines with a weight on top for about 2-3 hours in order to expel a good part of the liquid.
Later, dry the aubergines with a clean cloth.
At this point, pour the flour into a bowl, and the eggs in another and beat well.
Flour each slice of aubergine well, and dip them in the egg.
Separately, prepare a pan with hot oil, and lightly fry the aubergines until they are golden brown on each side, then let dry on a paper cloth to absorb excess cooking oil.
Grease a baking dish, and pour a little tomato sauce and begin arranging the aubergines, but do not overlap.
Pour a little sauce and spread evenly over the aubergine; sprinkle with grated parmesan cheese and arrange the slices of smoked cheese.
Place a second layer of aubergine in the opposite direction, continue in this way until all the ingredients are used.
Preheat the oven to 185° C and bake for 30 minutes.


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