Oven-baked aubergine layered with mozzarella and saffron rice (Melanzane alla Parmigiana con riso allo zafferano) from The Italian Cookery Course: Techniques, Masterclasses, Ingredients, Traditional Recipes by Katie Caldesi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bexxta on January 11, 2026

    Made it without the rice layer. Coating the aubergine in flour before shallow frying was a game changer! Dry mozzarella melted better than the fresh. Cooked for 45 mins to get all cheese well melted. Best eaten once cooled down - firm's up a little and is less runny.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.