Aubergine parmigiana is an explosion of flavors and scents, but in this “mono” version can also satisfy sight in a really enjoyable way. This recipe can also be presented in simpler ways, but sometimes a cook wants to amaze; with a little bit more of attentions and time you can really get great results. We still greet this summer together, with these aubergines that we will find on the market benches for other few days. Then we will let us inspired from all autumnal fruits and vegetables that the land is gradually giving to us.

Ingredients (for 4 people):

  • 1 big aubergine
  • mozzarella 7 oz
  • parmesan cheese
  • tomatoe sauce
  • 1 bouquet of basil
  • 4 tablespoons of pine nuts
  • extra virgin olive oil q.s.
  • salt q.s.


  1. Clean and cut aubergine in thin slices.
  2. Lay all the slices on absorbent paper and sprinkle with salt; creates several layers of aubergines and paper so that the water that will be expelled can be perfectly absorbed; let it rest for at least half an hour.
  3. Bring oven to 356F (fanned); put the aubergines (without overlapping) on ​​an oiled baking sheet ; still cover with oil and cook for about 10 minutes.
  4. Cut mozzarella into cubes and remove the excess of water; wash basil.
  5. Prepare 4 monoporced baking molds (diameter 3 inches) possibly deep enough to contain several layers of aubergines.
  6. Place a piece of oven paper on the bottom of molds and cover with 1 tablespoon tomato sauce, 1 basil leaf, 1 teaspoon parmesan cheese and 2/3 cubes of mozzarella; cover with the first layer of aubergine, then proceed to a minimum of 4/5 layers; finish with aubergine.
  7. At this point, cover it with foil paper and cook for about twenty minutes.
  8. Toast pine nuts in a pan and prepare some basil leaves to garnish.
  9. Use the rest of the basil to prepare a pesto with pine nuts, salt and extra virgin olive oil: in a glass put all the ingredients and use a hand blender to obtain a nice green cream.
  10. Turn the molds (be careful they will be very hot) and discard the oven paper.
  11. Garnish with some pine nuts, pesto and basil leaves.