Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)

Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)

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(74 ratings)

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Cooking time

Prep: 10 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Can be frozen without topping
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
225
protein
10g
carbs
8g
fat
17g
saturates
5g
fibre
5g
sugar
7g
salt
0.52g

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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Method

  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.
  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.
  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 from Good Food magazine, April 2009

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Comments

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banxi17's picture
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Delicious. Grilling aubergines is a bit of a faff but so worth it. Daughter hates aubergines but loved this.

McLeod47's picture

I made this using half of the recipe quantities. I used tinned tomatoes with chilli and used mozzarella instead of the egg. It was really flavoursome. I would make it again.

catstringer's picture
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Cooking the aubergines as advised does take time but the end result is a tasty dish! May be slightly more interesting with more vegetables added and a parmesan-breadcrumb topping.

pinkkann's picture
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I made this recipe following the steps given but also adding some mint (as I had it and hate to waste it) and I dotted mozzarella over the top rather than the egg. It was absolutely lovely and I'll make it again. For those whose efforts have resulted in a "mush" it must have been overcooked and/or too much oil used. Just brushing a little oil over each aubergine slice is enough. Also, it would only serve 6 as a side dish so beware of the calories stated.

dgnacro's picture

Made this last night for tea following the recipe to the letter. Super easy and very tasty though cooking all that aubergine was rather time consuming, but worth the effort. My other half like it too, though I think next time I'll ring the changes and alternate between aubergine and mushroom layers. Trying to watch the calorie in-take at the moment and have alternate nights that are meat free, rather impressed that this was so tasty and low in calories per portion….bonus I say!

allmypetshavepaws's picture

Disgusting mess of mush! Love aubergines but not in this recipe. The sauce was acidic and we ended up dumping that and just using a plain tomatoe one but even that didn't help. Lots of effort to throw in the bin

georgie_d's picture

Delicious! I used grilled courgette alongside the aubergine and found this worked really well, a nice combination. I also mixed breadcrumbs in with the top layer of parmesan which added to the flavour. Will definitely be making this again.

kgt553's picture

Quite fiddly and time consuming to make but worth the effort. Really tasty with crusty bread to mop up the juices. I froze portions after cooking and they reheated fine in the microwave.

kellym7's picture

We really enjoyed this meal and used cheddar instead. Definitely one to make again!

bristolren's picture
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Loved the flavours. I added onions and courgette to the sauce and some torn mozzarella in the layers. Also some panko bread crumbs to the topping instead of the egg.

tomandjames12's picture
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made this dish tonight for my family was not sure if they would eat it .oldest son 13 years really enjoyed it though youngest tried it and did not really like it had also made some pizza and served with greek salad.Although simple ingredients so tasty with a tasty salad a meal in itself.will be making again a new favourite and so quick to make

shazali's picture
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I just tweaked this recipe slightly, added sliced boiled potatoes into the layers. Used cheddar cheese as had no mozzarella at home. Dried basil in the tomato sauce instead of fresh. And boy, was it yummy. My hubby doesn't like aubergines but loved this. Big thumbs up :)

aholleworth's picture

I love making this dish! It is my signature dish that I make when going to parties as I bake it in a throw away foil tray. Very yummy and sloppy!

Recommended Tip: It is SO worth cutting your aubergines the night before and salting them, and leaving them covered with a towel or foil in a cool dry place. This drawers out the water and makes them so much more tender (instead of the sometimes tough skin feeling you can get)

gemmack27's picture
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We didn't like it :( Was very salty (didn't add any as giving it to little ones) Won't be making again.

bellamyz's picture
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LOVE this, make it every month or so and serve with baguette and green salad. One of my favourite veggie meals.

nikkinoodle40's picture
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Yuk, greasy and like paper where the aubergine had been chargrilled. Not pleasant and best forgotten, one to be avoided. Took a lot longer to prepare than suggested, being fried in so many batches and a lot of mess to clear up.

joriecox's picture
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Love this recipe !! Can anyone tell me .. it says freeze without the topping ... is this meant to be frozen before cooking? I've frozen left overs sucessfully but would like to make a spare one & freeze it for a party.

glittercake449's picture
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Havent made it yet but it is a great dish. From what it seems your version is amazing but my family is from Italy so we have just a slightly different way of preparing it but still well done.

cookpauline's picture
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Forgot to rate!

cookpauline's picture
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I salted my aubergines to remove some of the bitter juices, although it doesn't say this in the recipe. Delicious, I wouldn't want anything else added, especially meat.

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