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Gino's spicy aubergine bake

It’s a firm family favourite in the D’Acampo household, Gino is back to make his version of the classic Italian Melanzane alla Parmigiana! 

Spicy aubergine bake with mozzarella and pecorino cheese

Serves 6


6 large aubergines (about 2kg in total)

5 eggs

150g plain flour

300ml olive oil

350g grated mozzarella cheese

150g finely grated pecorino cheese

Sea salt flakes

For the sauce

4 tbsp olive oil

1 large onion, finely chopped

1.4 litres tomato passata

4 tbsp chilli oil, or to taste

20 basil leaves

250g mascarpone cheese

Fine sea salt and freshly ground black pepper


1. Slice the aubergines lengthways into slices about 2.5mm thick. Place in a sieve, sprinkle over some sea salt flakes and leave over the sink for 1 hour to allow any excess liquid to drain from the aubergines. We use salt flakes here to draw out the moisture, as fine salt would be absorbed into the aubergines.

2. In the meantime, to prepare the sauce, place the 4 tbsp of olive oil and the onion in a large shallow saucepan and fry over a medium heat for 8 minutes, occasionally stirring with a wooden spoon.

3. Pour in the passata and chilli oil, then add the basil, 1 ½ tsp fine salt and 1 tsp pepper and stir for 2 minutes. Add the mascarpone, stir to combine all the ingredients, then reduce the heat slightly and leave to simmer for 10 minutes. Now taste - this is the time to add in a bit more chilli oil if you want a stronger kick. Set aside.

4. Preheat the oven to 180C / fan 160 / gas 4.

5. Put the aubergine slices onto some kitchen paper and pat dry. Place the eggs, 1 tsp fine salt and ½ tsp pepper into a medium bowl and beat well. Pour the flour onto a medium sized flat tray. Dip each aubergine slice in the flour and then into the egg to coat all over.

6. Heat 10 tbsp of the olive oil in a large frying pan and fry the aubergine slices until golden on both sides, about 2 minutes each side. You will need to work in batches (depending on the size of your frying pan, it should take about 6 batches).

7. Transfer the slices onto kitchen paper to drain off any excess oil. After 3 batches have been browned, add the remaining olive oil to your frying pan and heat until very hot.

8. Continue to fry the remaining aubergine slices, again transferring them onto kitchen paper to drain the excess oil. 

9. Layer one-third of the aubergine in a rectangular oven dish, measuring about 30 x 25cm. Spoon 3 ladles of the tomato sauce on top. Sprinkle over 100g mozzarella and 50g pecorino. Repeat the process twice more. You’ll have a little more than 3 ladles of the tomato sauce and 50g mozzarella to make a last layer; this extra sauce on top is absorbed through the dish while it cooks and keeps it extra moist. Sprinkle over a pinch of pepper and cover with foil.

10. Bake in the oven for 20 minutes. Remove the foil from the oven dish and continue to bake for a further 30 minutes. Remove from the oven and allow to rest for about 5 minutes before portioning. Serve with some crusty ciabatta bread and salad. Just like Mumma used to make.

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