Antica Trattoria Leoni
Ingredients and quantities

Quantities for 6 people:

  • 400g aubergine
  • 300g mozzarella cheese
  • 100g tomato purée
  • 200g mortadella
  • 300g coarse salt
  • olive oil
  • flour

For the fondue

  • 100g grated Parmesan cheese
  • 200g fresh cream
Accompanying wines:
Colli di Parma DOC Malvasia

Aubergine timbale with Parmesan cheese fondue

Type of recipe: Appetizers


Click on the photos to enlarge

Preparation method:

For the fondue: pour the fresh cream into a pan and add the Parmesan cheese. Cook over a low heat for about 2 minutes to obtain a smooth cheese sauce.

For the timbale: cut the aubergines lengthwise into 8mm-thick slices. Place in a colander, sprinkle liberally with coarse salt and set aside for about 1 hour. Rinse and dry the aubergine slices, flour lightly and then fry in hot oil for a few minutes. Grease some disposable moulds with a drop of oil and line with a slice of aubergine. Fill with tomato purée, sliced mozzarella, thinly-sliced mortadella and more aubergine. Repeat the same ingredients to make a second layer. Cook in the oven at 180°C for 20 minutes.

Once cooked, remove the timbales from the moulds and serve with the Parmesan cheese fondue.



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