Eggplant and swordfish parmigiana with TuttoCalabria Explosive Mixture


  • 2 Eggplant
  • 1 sword slice
  • 1 mozzarella
  • 1 tablespoon parmesan
  • TuttoCalabria explosive mixture
  • Salt
  • EVO Oil


  1. Rinse and dry the aubergines
  2. Remove the stem
  3. Slice the aubergines lengthwise.
  4. Place the slices in a colander and cover with a little coarse salt for each layer
  5. Place a weight on top of all the layers and leave the aubergines for an hour, so as to drain all the water.
  6. Pass the aubergines under running water one by one to remove the salt
  7. Fry the aubergines in boiling oil at 170°, a few slices at a time
  8. Move on to preparing the sword, cut it using a 7 cm round pastry cutter.
  9. Form the layers of parmigiana. Place aubergines, swordfish and mozzarella alternately in an oiled mold, taking care to brush each layer with the explosive mixture.
  10. Bake at 180g for 15 minutes
  11. Serve and Bon Appetit!

Recipe made by Rossella Costa (instagram page @rossellakitchen  )

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Tutto Calabria by A. Celli Srl
Contrada Mandarano
88044 Marcellinara (CZ)
VAT number: IT 01814420798
REA: 142246