Aubergine parmigana


A thick slab of baked aubergine slices layered with our house ‘red sauce’, Parmesan and plenty of mozzarella.

We recommend a side of salad and fries to mop up those juices.

If you fancy pushing the boat out grab yourself a bottle of this incredibly ripe and elegant Gammay from Beaujolais legend, Jean Foillard.

Allergens: dairy, capsicum, sulphites

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