Aubergine Parmigiana Style Tart and a glass of “Il Sangiovese” Red Wine

This week we want you to bring to your table the Mediterranean colors and flavours. With this super easy tart you will impress your guests pairing it with a glass of “Il Sangiovese” red wine. This Noelia Ricci wine is well structured with good acidity and a pleasantly lingering finish. It features a light-medium body, fresh fruit notes of blackberry and raspberry. This wine is easy to drink and perfect for accompanying an Apero’, but just be careful because one glass leads to another!

*This wine is imported to Denmark by, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France and Spain.


Parmigiana Tart

Preparation Time: 15 minCooking Time: 50 min
65 min


  • 2 small aubergines
  • 1 round sheet of puff pastry ( ≈ 33 cm ø)
  • 1 mozzarella , sliced
  • 400 g tomato sauce
  • 1 clove garlic
  • 100 g cooked ham (Prosciutto Cotto)
  • salt
  • a bunch of basil leaves
  • extra virgin olive oil
  • 50 g grated Parmigiano Reggiano cheese


  • Preheat the oven to 200 °C.
  • Cut the aubergines into slices about 0,5 cm thick. Lay the slices onto a baking tray.. Sprinkle with salt and olive oil. Bake for about 20 minutes until soft.
  • Meanwhile cook the tomato sauce with one clove garlic, extra vergine olive oil and few basil leaves. Add salt to taste.
  • Unroll the pastry on parchment paper and place it into a round baking tin (ø 25 cm). Using a small knife, score around the edges of the pastry and prick the base to prevent it from puffing up.  
  • On the bottom of the pastry, start placing slices of ham. Then lay the grilled aubergine slices over the ham, then half of tomato sauce and sprinkle with parmesan cheese. Proceed placing the second layer of aubergines. Spread tomato sauce and a piece of mozzarella on each aubergine slice. Season to taste with leaves of basil.
  • Bake for about 30 minutes. Serve warm although it’s good even cold.

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