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Aubergine Parmigiana

Comfort food at its finest! This classic Italian dish, Aubergine Parmigiana, is the perfect way to warm up on an autumnal night. Serve with The Sisters’ Pinot Noir 


2 large aubergines, sliced
500g passata or crushed tomatoes
1 onion, chopped
2 cloves of garlic, minced
1 tablespoon of olive oil
1 tablespoon of dried oregano
Salt and pepper, to taste
100g grated Parmesan cheese
250g mozzarella cheese, sliced
Fresh basil leaves, torn


Preheat your oven to 200°C.

Heat the olive oil in a large frying pan over medium-high heat. Add the onion and garlic and cook for 2-3 minutes, or until softened. Add the passata, oregano, salt, and pepper and cook for a further 5 minutes, stirring occasionally.

In a separate frying pan, fry the aubergine slices until golden brown on both sides.

In a large baking dish, spread a thin layer of the tomato sauce over the bottom. Add a layer of aubergine slices, followed by a layer of Parmesan cheese and a layer of mozzarella cheese. Repeat this layering process until all of the ingredients are used up.

Bake the aubergine parmigiana in the oven for 30-35 minutes, or until the cheese is melted and golden brown on top.

Remove the aubergine parmigiana from the oven and let it cool for a few minutes. 

Sprinkle with torn basil leaves before serving.

Serve the aubergine parmigiana hot, with crusty bread and a side salad (and The Sisters’ Pinot Noir).

aubergine parmigiana