Name: Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6
Cuisine: Italian
Ingredients: 2 garlic cloves crushed; 6 tbsp olive oil; 2 x 400g cans chopped tomatoes; 2 tbsp tomato purée; 4 aubergines cut into long, 5mm thick slices; 85g parmesan (or vegetarian alternative), freshly grated; 20g pack basil leaves torn; 1 egg beaten

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Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)

Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)

Ursula Ferrigno

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Serves 6

Easy

Prep: 10 mins

Cook: 50 mins

A star rating of 4.5 out of 5.145 ratingsRate

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Every Italian cook has their own version of this classic aubergine dish. It's even better made a day ahead

Freezable (Can be frozen without topping)

Vegetarian

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Artichoke & lemon salad

A star rating of 3.9 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

2 garlic cloves

crushed
6 tbsp olive oil
2 x 400g cans chopped tomatoes
2 tbsp tomato purée
4 aubergines

cut into long, 5mm thick slices
85g parmesan

(or vegetarian alternative), freshly grated
20g pack basil

leaves torn
1 egg

beaten

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Nutrition: per serving

kcal225
fat17g
saturates5g
carbs8g
sugars7g
fibre5g
protein10g
salt0.52g

low

Method

step 1

Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.
step 2

Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
step 3

When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.

RECIPE TIPS

TIP

When griddling or frying aubergine slices, you’ll find that they will absorb any amount of oil instantly. Don’t be tempted to add more! As they cook, aubergines release their juices along with some of the absorbed oil.

Recipe from Good Food magazine, April 2009

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A star rating of 4.5 out of 5.145 ratings

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