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  • 1kg eggplant 
  • 30g salt 
  • 15g black pepper, ground 
  • 350g fresh eggs 
  • 150g parmesan parmigiana cheese 
  • 100g hard flour 
  • 1kg basic tomato basil sauce 
  • 800g buffalo cheese mozzarella 
  • 250ml extra virgin olive oil 
  • 50g fresh basil 
  • 150ml balsamico vinegar 


  1. Slice the eggplant lengthwise (1cm thickness each). Remove a thin slice from the bottom. 
  2. Salt the eggplant and drain away the bitter water. Wash, pat dry and dust with flour. 
  3. Deep-fry the eggplant slices until golden. 
  4. Arrange the eggplant slices in layers with tomato sauce, mozzarella, parmesan cheese and basil. 
  5. Bake in the oven for 5 minutes at 280°C until the mozzarella has a light golden brown colour. 
  6. Serve on a flat plate garnished with olive oil and balsamic reduction. 

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(62 31) 6003 8888


Level 2

Operating Hours

6pm - 10.30pm

Dress Code

Smart Casual

Smoking Policy

Portofino accommodates both smoking and non-smoking guests.