If you want to make it a bit softer, you can add some béchamel or diced mozzarella in between the layers.
Serve after a light first course or as a one pot course with some crispy bread, crackers or croutons.
Chianti Classico DOCG, Merlot, Pinot noir.
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The parmigiana is a traditional dish made of fried aubergines with tomato, mozzarella, basil and parmesan, all baked and served warm. Its origins are as yet uncertain, there is disagreement on whether it was invented in Sicily, in Naples or in Parma. As far as we are concerned, we think that the most important thing is that it was created, regardless of where! Here we suggest a lighter and slightly different version of this dish, with grilled aubergines, zucchini and sun-dried tomatoes, ideal in summer when those vegetables are in season. Feel free to experiment and create your own variations! We believe that, as long as the ingredients are good, it can only be successful!