Vinete cu sos de rosii – Aubergine with tomatoes and cheese



  • 1 quantity of tomato sauce (see recipe below)
  • 3 med. aubergines, sliced 3/4cm thick
  • Olive oil for frying
  • 300 g grated parmesan cheese
  • 300 g handfuls of mozzarella
  • 1 bunch of basil
  • Salt and pepper to season


First prepare the tomato sauce. You can even make the sauce a couple of days before you want to make the parmigiana..just keep it well sealed in the fridge 🙂

1. Prepare the aubergines. Either fry in a non stick pan (adding a little olive oil to the pan with each batch of aubergines) or spray the slices with olive oil and cook on a hot griddle pan till golden. Sprinkle each slice with a little salt and pepper.

2. Chop the basil leaves roughly, leaving 6 – 8 leaves whole for garnishing the last layer.

3. Take a small baking dish, then cover the base with a little of the tomato sauce. Sprinkle with some of the cheeses and basil leaves. Cover with a layer of aubergines.

4. Repeat the layers twice, finishing with a layer of tomato sauce, parmesan and whole basil leaves.

5. Bake in the oven at 200C for approx 25-30 mins. Allow to rest for a few minutes before cutting.

This is lovely as a side dish, or as part of an antipasti platter.

You can also use zucchini in stead of aubergines… it makes it a lighter dish.


Fresh tomato and basil sauce
approx 1200g fresh tomatoes
about 4 tbsps of olive oil
3 cloves of garlic, halved
1/2 – 1 red chilli, sliced
10 -15 large basil leaves
Salt to season
1. Wash and dry the tomatoes and cut into quarters.Remove seeds.
2. Place the tomatoes in a large saucepan. Cook over a very low heat, until they begin to produce they’re own liquid (you can add a ‘dash’ of water to help get the process started).
3. Stir often and continue cooking till the tomatoes are soft and have turned into a pulp. Add the basil leaves to the sauce.


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