Name, Surname:
Maria Irene La Pera; 30 Italian

This recipe is considered a typical dish in Sicily, even if it is well known in other Italian regions, it is especially known in southern Italy.

Difficulty Level
Difficulty Level I

How much does it take to prepare it?
15 min

How much does it take to cook it?
60 min

Cooking utensils What are the necessary tools for cooking the dish?
Frying pan, saucepan, ladle, colander.

People For how many people?
6 people

Ingredients List of ingredients with quantity.
1.5kg aubergines
Salt (as required)
1 tablespoon olive oil
1 onion
some leaves of fresh basil
black pepper (as required)
2 bottles of tomato puree (700 ml each)
150 g grated Parmesan cheese
1 or 2 mozzarella (optional)
oil to fry

Cut the aubergines lengthways into 5mm slices, sprinkle with salt and leave in a colander to drain for half an hour. Meanwhile, heat the olive oil in a pan over a medium-high heat and add the onion. Fry for a minute, until the onion is soft, then add the tomato puree. Bring to the boil, stir and then turn down the heat slightly. Add salt and pepper. Simmer gently for 45- 50 minutes, stirring occasionally. At the end, add some leaves of basil to the sauce.

Rinse the aubergines well, and dry thoroughly with kitchen paper. Pour enough oil into a frying pan and fry the aubergine slices, then put the cooked slices on paper towel to drain.

Grease lightly a baking dish and spread a thin layer of tomato sauce, followed by a layer of aubergines, tomato sauce again, Parmesan and mozzarella. Add another layer of aubergines, followed by tomato sauce and the cheese. Repeat this order until you have used up all the aubergines, finishing with a layer of sauce and Parmesan for the top. Place the dish in the oven and bake at 200°C for half an hour until golden and crisp.

Practical tips and secrets Any secret to make it taste better?
Add a pinch of sugar if the sauce that you are cooking is still sour.

Seasonal tips and secrets Which season is the best time for having the dish? Why?
Spring, summer. In summer, you can also serve the dish cold: making the same process, avoiding mozzarella (and oven baking if you prefer) and allowing it to cool.

This project has been funded with support from the European Commission.This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.