Aubergine with tomato and oregano

Why miss out on all the pleasures of all the most interesting and delicious recipes, especially as summer progresses and brings its wonderful aromas, flavours and colours from all the fruit and vegetables growing around us, so light and tasty , allowing us eat in a balanced and pleasant way on the hottest of days? With our culinary idea of the day – aubergine with oregano and tomato sauce - there is undoubtedly a touch of authenticity and flavour-matching of well-chosen ingredients: in this case, however, we did not think only of the palate but we also wanted to do something pleasing on the eye. Have you ever thought you could turn aubergine parmigiana into something more fancy? Well, we present aubergine with oregano and tomato sauce: follow our advice and the flavour will appear by itself.


60 minutes Total time
Serves 2 persons
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Fry the aubergines in a very hot griddle pan with a little oil. Preheat the oven to 200°C and start to prepare the aubergine combination: put some baking parchment on a baking sheet; then place a slice of aubergine as a base on which you put a little mozzarella, a slice of tomato, oregano, a little ham; then another slice of aubergine , mozzarella, tomato, oregano, ham, then a final slice of aubergine, a smear of tomato sauce and two cubes of mozzarella. This will give you a kind of layered "cake". Proceed with the rest of the aubergine until you’ve used them all up. Once all the aubergine ‘cakes’ are ready, place them in the oven for 20 minutes. To serve I prefer to use a ‘ring’ with which I cut the aubergine mixture to give it a more regular shape. Et voilà, your aubergines with tomato sauce and oregano are ready to be devoured!

Do you want to make the most of the pleasures of layered aubergine with tomato sauce? Then it’s best to use the oven to cook it.
In the past, perhaps because of its name (‘melanzana’ in Italian), it was believed that the aubergine lead people to madness.

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