Vegetables on cutting board

Rome: Parmigiana Di Melanzane

Chef: Giuseppe Gaglione

Seasonal vegetable: Aubergine

This classic Italian pasta recipe requires a whole kilogram of aubergine – so the moreish vegetable is definitely a star player. Quality, fresh ingredients can really take this meal to the next level. San Marzano tomatoes are used, and many chefs consider these to be the best tomatoes on the planet. There are variations on this recipe in which the aubergine is substituted for meat. However, this aubergine recipe is the original Italian version.

Traditional Italian food in Rome

When it comes to meals that are just as good for the body as they are for the soul, not many places come close to Italy. Traditional Italian food is actually known for its simplicity – some of the most delicious meals only contain a few ingredients – and some favourites, such as pizza, pasta and ice cream, are now well-loved around the world.

Rome itself is full of family-run trattorias and pizzerias, as well as sophisticated coffee houses and outdoor cafés. The Radisson Blu Rome is located in the heart of the city, close to a veritable feast of dining options.

Dish Collage   

Try the recipe: Parmigiana Di Melanzane

Serves: 4

  • 1 kg of aubergine
  • 500 g of peeled San Marzano tomatoes
  • 250 g of fresh tomatoes Corbarino (washed and chopped)
  • 75 g of grated Parmesan cheese
  • 20 g of fresh basil
  • 100 g of buffalo milk mozzarella cheese
  • 100 ml of fresh cream
  • Pinch of salt
  • Extra virgin olive oil
  • Frying pan
  • Saucepan
  • 20 x 20 cm casserole dish
  • A siphon

  • This recipe is split into three parts: the aubergine base, the basil cream, and the mozzarella mousse.

Aubergine Base:
  • Sauté a clove of garlic in extra virgin olive oil, then remove the garlic and add the Corbarino tomatoes. Cook for a few minutes then add the San Marzano tomatoes. Add a pinch of salt and cook on a medium heat for about 30 minutes.
  • Peel the aubergines and cut into long slices, around half a centimetre thick. Coat with flour and fry in extra virgin olive oil, at no higher than 145°C.
  • Place the aubergine slices on a baking tray and bake in a ventilated oven at 60°C for about 30 minutes.
  • Add a spoonful of the tomato mixture to the casserole dish, then add layers as follows: aubergine slices, tomato mixture, parmesan cheese and basil (around three leaves for each layer). Add a touch more tomato and parmesan to the top to finish.
  • Bake in the oven at 150°C for around 35 minutes. Then, turn off the oven and let the dish rest inside for approximately half an hour.

Basil Cream:
  • Boil the remaining basil in salted water.
  • Drain and cool immediately in iced water.
  • Squeeze and blend the basil, slowly adding olive oil until the mixture becomes cream-like.

Buffalo Mozzarella Mousse:
  • Cook the mozzarella cheese and the fresh cream in a bain-marie. Don’t let the temperature go above 45°C.
  • Blend and sift, then put it through the siphon. Place the siphon into the fridge for at least one hour.

To serve:
  • Cut the Parmigiana into slices and serve, decorating each slice with drops of the basil cream and buffalo mozzarella mousse. Enjoy!