Light Parmigiana


  • 5 aubergines
  • 1 clove of garlic
  • Olive oil
  • Salt
  • 500g of tomato sauce
  • 300g of mozzarella
  • 250g of smocked scamorza cheese
  • Parmisan cheese


Cut the aubergines horizontally into slices of 1 cm width. Put them on baking paper in a baking tray and sprinkle the aubergines with olive oil and salt. Leave it in the oven for 10-15 minutes at 200 degrees. When they become golden, flip all the slices and put them back for another 10-15 minutes.

When the slices of aubergine are ready remove them from the oven and leave to cool.

In the meantime prepare the tomato sauce. Add two spoons of olive oil and the tomato sauce into a pan, add salt and cover with the lid and cook for 15 minutes at low heat.

Cut the mozzarella and the scamorza cheese into slices.

Take a baking pan with a high edge. Start laying down several layers of the parmigiana: tomato sauce, aubergines, mozzarella then again tomato sauce, aubergines, scamorza cheese and finally tomato sauce, aubergines and the rest of the mozzarella and scamorza cheese.

Cover the top of the parmigiana with a good amount of parmesan cheese.

Put the tray in the oven for around 10 minutes until a small crust is formed.

This dish is delicious also the day after preparation and it is suggested to cook it in the morning for dinner.

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