Parmigiana Mista with Aubergine and Zucchini

Ingredients per 4 persons

White Aubergine, 1
Purple Aubergine, 1
Yellow Courgettes, 1
Courgette Round, 1
Green Courgettes, 2
Mozzarella Cheese, 10 Oz
Ricotta Cheese, 8 Oz
Grated Parmesan Cheese or Grana Padano cheese
Tomato Sauce, 24 Oz


Cut the vegetables into thin slices of about 3-4 mm and grill them on a cast-iron skillet.
Pour a few spoonfuls of tomato sauce on the bottom of a large baking tray, cover with a layer of aubergines, seasoned with salt, pepper and oregano, add a few tablespoons of tomato sauce, some mozzarella, some ricotta and an abundant sprinkle of parmesan. Repeat the procedure, alternating layers of aubergines with layers of courgettes, until all the ingredients are over.
End with a layer of tomato and cheese. Bake at 200°C for about 30 minutes or until you see tomato sauce bubble and the cheeses are melted. Let cool for a while before serving. Serve with rustic bread or even focaccia, something with a soft crumb you can use to mop up tomato sauce.Thanks to: Il Deborino

DEBORA TRONI – BUSY BEE (IL DEBORINO) I’m from Tuscany but I lived in Britain for several years before coming back to Italy and settling in Mantua where I live with my husband. I’ve travelled all over the world and this, along with my experience of living abroad have enriched my knowledge about the traditions and culinary cultures of other Countries. I’ve always been drawn to conviviality and storytelling so in 2009 I started my blog in order to share my culinary experiments. The decision to give the blog an international appeal by publishing my posts both in Italian and in English is consistent with the contents of the blog itself: a mix of excellent traditional Italian dishes and food from all over the world all cooked with curiosity and passion.

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