Aubergine 'parmigiana' with fresh tomato (Parmigiana alla melanzane in pomodoro fresco)

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  • 6 large, equally-sized beefsteak tomatoes, ripe but firm, tops sliced off a quarter of the way down the tomato and reserved, seeds and pulp scooped out using a spoon and reserved, hollowed-out tomatoes reserved
  • salt and freshly ground black pepper
  • 9 tbsp extra virgin olive oil, plus extra for drizzling
  • 1 small onion, peeled, finally chopped
  • 2 handfuls fresh basil leaves
  • 2-3 tbsp plain flour, for dredging
  • 400g/14oz small aubergines, trimmed, thinly sliced into rounds
  • 2 free-range eggs, beaten with a large pinch of salt
  • 200g/7oz smoked mozzarella