One of the most traditional and popular uses for aubergine is parmigiana. Pieces are crumbed with parmesan, fried until crisp and browned on top. Here, I have added fresh fish to the traditional ...
A twist on the classic aubergine parmigiana . Gennaro Contaldo makes ... Add one fried aubergine slice to the cavity of each hollowed-out tomato, then top with a spoonful of the tomato sauce.
But will it be Phillip's mushroom risotto or Holly's aubergine parmigiana that gets the viewers' vote? Clodagh's here to cook up the winning dish! Aubergine parmigiana 1. Preheat the oven to 180C.