For 4 people – Difficulty: EASY – 40 minutes


1 kg aubergines

1 golden onion

500 g tomato puree

100 g mozzarella

300 g Provolone Valpadana PDO mild

100 g Provolone Valpadana PDO strong

1 litre sunflower oil

1 bunch of basil

flour 00 to taste

fine salt to taste

black pepper to taste

extra-virgin olive oil to taste


Start by cutting the aubergines into rounds half a centimetre thick, arrange them in a baking dish in layers and sprinkle each layer with a pinch of fine salt.

When you have finished slicing the aubergines, cover them with another baking dish on which you will place a weight.

Leave them like this for 1/2 hour.

After this time, drain and dry the aubergines with paper towels.

Put some flour in a dish and bread the aubergines.

In the meantime, heat the sunflower oil in a frying pan. When it reaches 170° C, dip a few slices at a time into the breaded aubergines.

When they are golden brown, drain them and place them without overlapping on a tray with paper towels.

For the tomato sauce, cut the onion into cubes and fry it in a pan with a little oil, when it is golden brown pour in the tomato puree, add salt, pepper and a few basil leaves.

Let it cook for about 1 hour on a medium heat. After placing a first layer of tomato sauce on the base of the oven dish, start composing the layers of parmigiana.

Start with the aubergines, cover them with the tomato sauce, the mild and strong Provolone Valpadana PDO and a few basil leaves. Alternate the layers following the same order.

Let the parmigiana rest in the fridge for a few hours before baking it at 180° for about 30 minutes. Remove from the oven and serve.