Timbale of Aubergines

Timbale of Aubergines, with Parmigiano-Reggiano cheese and tomato sauce
  • 1

    Slice the aubergines into 1cm thick slices. Grill the aubergines under a medium heat, sprinkled with salt and a drizzle of olive oil, until lightly charred

  • 2

    Meanwhile, put 2 or 3-heaped tablespoons of olive oil into a large pan on a medium heat.

  • 3

    Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft and the garlic has a tiny bit of colour. Peel the tomatoes and cut into cubes

  • 4

    Add the tomato flesh to the onion, garlic and oregano. Give the mixture a good stir, then put a lid on the pan and simmer slowly for 15 minutes

  • 5

    When the tomato sauce is reduced and sweet, season it carefully with salt, pepper and add the basil and oregano.

  • 6

    You can leave the sauce chunky or you can purée it depending on preference,

  • 7

    Get a dish and layer with the tomato sauce, then some grated Parmigiano-Reggiano cheese, followed by a single layer of aubergines.

  • 8

    Repeat these layers until you’ve used all the ingredients up, finishing with the tomato sauce and another good covering of Parmigiano-Reggiano cheese

  • 9

    Place the dish in the oven and bake at 190°C for half an hour until golden, crisp and bubbly

  • It’s ready!

The perfect




Served with a Red Bourgogne: Savigny-lés-Beaune or Chorey-lés-Beaune.

Tasting tip

Discover the aromas of SAVIGNY-LES-BEAUNE

  • Serves4 people
  • Preparation time20 min


3 large aubergines
Olive oil
1 onion
1 clove of garlic
1 heaped teaspoon dried oregano
1kg fresh ripe tomatoes
200g of grated Parmigiano-Reggiano cheese
sea salt and freshly ground black pepper
Basil leaves
Oregano leaves