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Two time Derby-winning jockey, Frankie Dettori, joins Epsom Downs Racecourse Head Chef, Rhys Owen in the kitchen to create his favourite dish.

Watch to see how it's made and try it for yourself following Rhys’ simple recipe:

Ingredients + Method


  • 4 large aubergines (weighing altogether 1.1 – 1.2kg)
  • Plain flour (for coating)
  • 4 medium eggs
  • 500ml olive oil
  • 300g (10 1/2 oz) fontina cheese, sliced
  • 115g (4 oz) Parmesan, freshly grated
  • Salt and pepper to taste



  • 4 tbsp olive oil
  • 1 garlic clove, chopped
  • 1 1/2 x 800g (1 3/4 lb) cans of peeled and chopped plum tomatoes
  • 10 fresh basil leaves, torn


Serves 8 as a main course, 10-12 as a starter


Preheat the oven to 200 C/ 400 F/ Gas 6.


  1. Slice the aubergines about 1cm (1/2 inch) thick. Dust the slices on both sides with flour. Beat the eggs, season with salt, and dip the floured aubergine slices into this.
  2. Fry the aubergine slices three or four times in some hot oil. Brown on both sides, remove and drain on kitchen paper. You will need to top up the oil from time to time.
  3. Now make your tomato sauce, heating the chopped tomatos to a medium heat, adding the garlic, salt, pepper and leave to simmer to reduce. Once thickened, add in the torn basil.
  4. Put two or three spoonfuls of tomato sauce in the bottom of a large ovenproof dish, then arrange a layer of aubergine slices, placed as close together as possible. Cover the aubergines with some pieces of fontina, spoon a little tomato sauce on the cheese and sprinkle with some Parmesan. Continue with another layer of aubergine slices, arranging them in the opposite direction to the layer below, cover with fontina, tomato sauce and Parmesan. The final layer should be of tomato sauce, small pieces of fontina and a generous amount of Parmesan.
  5. Bake in the preheated oven for 25-30 minutes. Leave the dish to sit for 15 minutes before cutting up to serve.
  6. Enjoy!


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