Parmigiana di Melanzana con Tenderstem®


Created by David Clarke


A semi retired fine art photographer who loves cooking for friends and family. Mediterranean dishes and spicy are favourites. Cooking and eating good food is a sensual experience essential to a happy life.

  • Created by David Clarke
  • 40 mins preparation
  • 40 mins cooking
  • Serves 2

A variation of the classic Italian dish Parmigiana Melanzana with a richer cheese and Tenderstem® for added texture and taste.

  • 1 large Aubergine
  • 8 stems of Tenderstem®
  • 200g Taleggio cheese or Buffalo Mozzarella if preferred
  • 1 handful of Basil leaves
  • 50 - 100g Grated Parmesan
  • 4 tbsp Tomato Puree
  • Olive Oil
  • Salt
  1. Pre heat oven to 170 deg (Fan oven)

  2. Top and tail the aubergine and slice length ways into 1cm slices. Sprinkle each layer with a little salt and place in a colander to drain for 30 - 40 mins to remove excess liquid

  3. Part boil the Tenderstem® for 2 or 3 minutes (depending on thickness) and thrust into iced water to retain colour and crunch

  4. Mix the tomato puree with a little water and heat to form a thick sauce consistency

  5. Slice the Taleggio very thinly into layers, it helps if this sticky cheese is pre chilled over night

  6. Dry the aubergine slices and remove excess salt with kitchen towel, and in a hot frying pan with a couple of drops of olive oil, fry the aubergine slices each side until golden and slightly limp

  7. To construct the dish, first place half the layers of aubergine in the bottom of a shallow oven dish, followed by half the basil leaves and a drizzle of tomato sauce and half the Taleggio slices. Now lay 4 Tenderstem® over the cheese. Continue by repeating the layering process finishing with 3 or 4 Tenderstem® on top, covering with a generous layer of freshly grated parmesan

  8. Place in the oven for 40 minutes but watch carefully to make sure the Tenderstem® does not burn

  9. Serve warm with a crisp green salad and a glass of red