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Melanzane alla parmigiana recipe

Welcome to 'In Jane’s Vineyard Kitchen' cooking video series, where we'll cover my all-time favourite recipes from family, friends and around the world.


This dish is beautifully paired with Stellekaya Hercules and Stellekaya Cygnus Rosé, which can be purchased from our online store



  • 3 to 4 aubergines medium to large - Peeled and sliced vertically

  • 2 large brown onions - Peeled and finely chopped

  • 2 tins of chopped tomatoes 4 garlic cloves - Peeled and finely chopped

  • 1 Tbl spoon dry oregano

  • 2 Tbl spoons finely chopped fresh parsley

  • 1 glass Stellekaya Cygnus Rosé (dry styled – Sangiovese)

  • Parmigiano cheese

  • 1 cup finely grated Mozzarella Cheese

  • 1 cup grated. Tomato Sauce

  1. Chopped onion gently fried with the garlic, fresh parsley until glossy and soft.

  2. Add the oregano.

  3. Add the two tins of chopped tomatoes and stir in, so they start to bond.

  4. Pour in the cup of Stellekaya Cygnus Rosé and let simmer on a low heat for an hour.


Aurbergines: Whilst this cooks slowly start with the frying of the aubergines. Fry in olive oil and set aside.


Layering of your melanzane alla parmigiana – start with tomato sauce on the base, then fried aubergine, sprinkle the finely grated parmigiano and layer again.


Once you have competed the last layer of tomato sauce, add the grated mozzarella. Cover the casserole dish with aluminium/tin foil and bake for an hour at 160ºC for an hour.


Remove from the oven – let cool for 15 minutes, slice in squares and serve.


I hope you enjoy this fine dish with friends and family.


Until next time, ciao.



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