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The perfect dish for using summer vegetables. Healthy and tasty. A vegetable lasagna with a Mediterranean taste.

What You'll Need

Amount Ingredients
12 g Custom Culinary® Gold Label Veal Fond
12 pieces Aubergine
1 kg Tomato
1 piece Carrot
4 pieces Garlic
50 g Pine nuts
150 g Basil 
400 g Parmesan cheese


Preparation Step 1–  Parmigiana
1. Slice the aubergines from top to bottom (not in round slices). Add olive oil, salt and pepper onto each slice and cook them in the oven at 170º until they are golden and soft. Let them cool.​
Preparation Step 2 – Parmigiana
2. To prepare the sauce chop the garlic and the carrots, peel the tomatoes and cut them also in small pieces. Start cooking in a casserole the garlic and the carrot with olive oil until golden and then add the tomatoes. Let it cook slowly until the tomato is sweet and all water from them has evaporated.
Preparation Step 3– parmigiana
3. Almost at the end of cooking the sauce, add the Custom Culinary® Gold Label Veal Fond.
Preparation Step 4– parmigiana
4. Once everything is cold, you can start assembling the parmigiana. First a layer of aubergine, then a layer of tomato sauce, fresh chopped basil (50 g) and parmesan cheese (200 g). And repeat until you fill completely the dish, being the last layer tomato sauce, basil and parmesan cheese. Cook in the oven at 180º- for approximately 20 minutes.​
Preparation Step 5 parmigiana
5. Prepare the pesto by mashing the pine nuts, basil (100 g), garlic and some salt. Add the parmesan cheese (200 g) and the olive oil slowly. Keep mixing until you have a semi emulsified sauce.
Preparation Step 6– parmigiana
4. Cut the parmigiana into portions and serve them with the pesto oil on top. It tastes even better if consumed the day after, so cook it the day before you want to eat it!