Food and Wine Traditions

Fried eggplants seasoned with tomato sauce and mozzarella, who doesn’t love parmigiana?

The origin of this dish is still uncertain, some attribute it to Sicily, others to Campania or to the city of Parma. What is certain is that Parmigiana has fully taken part into the cooking tradition of Salento. Here is the recipe of our version! 😉

To find out other typical dishes of Salento, look at the following link!


Ingredients for 6 people:

4 long aubergines

800 g of fresh tomato sauce

500 gr of mozzarella

an onion



peanut oil

extra virgin olive oil



Take the aubergines, wash them, and cut into slices about 1/2 centimeter thick and put them in a colander, with a little salt, then let them stand for an hour, then squeeze, rinse and dry them.

In a pan fry the chopped onion and the crushed garlic, together with 2-3 tablespoons of olive oil, then remove the garlic, add the tomato, basil, salt, pepper and cook for 15-20 minutes.

Fry the aubergines for the parmigiana in plenty of oil. Meanwhile, cut the mozzarella into slices, break the eggs and beat them together with 1/3 of the tomato sauce and add a pinch of salt. In a baking dish, pour a bit of sauce without eggs on the bottom and place a layer of aubergines. Add the egg sauce with 2-3 tablespoons of grated Parmesan, basil and the slices of mozzarella.

Alternate the layers until the ingredients run out, making the last layer with the aubergines and cover with the tomato sauce without eggs. Bake at 180 degrees for 30 minutes and then serve it.

To try the recipe and learn from live chef’s advice, you must come on holiday in one of our villas and book a cooking experience with the chef at home.

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