Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)

Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)

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(84 ratings)

Prep: 10 mins Cook: 50 mins


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

  • Can be frozen without topping
  • Vegetarian

Nutrition: per serving

  • kcal225
  • fat17g
  • saturates5g
  • carbs8g
  • sugars7g
  • fibre5g
  • protein10g
  • salt0.52g
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  • 2 garlic clove, crushed
  • 6 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 x 400g cans chopped tomatoes
  • 2 tbsp tomato purée
  • 4 aubergine, cut into long, 5mm thick slices



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 85g Parmesan (or vegetarian alternative), freshly grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 20g pack basil, leaves torn



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  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.

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Comments (107)

casey42's picture

Loved it.
Cooking all the aubergine is time consuming, but if you have the time up your sleeve the recipe is worth it. Very tasty.
I added a layer zuchini, black olives, thyme, oregano, paprika and topped with tomato.
Would highly recommend adding the olives.

sangwin's picture

Really delicious I added a layer of spinach - tasty

thecherub's picture

I really want to give this recipe 4.5/5! I'm not sure it deserves top marks but having said that it is pretty tasty. I just sliced the aubergine and place the slices on a baking tray (sprayed with a tiny amount of oil), no faffing - just pop them in on a low setting for about 15 mins ish and all done. Although there were different components to the dish it was actually quite simple. I added some mixed herbs to the tomato sauce. I like the idea of adding anchovies jim b! Served it with a roast lemon and garlic chicken and green beans. Will make again

jim b's picture

used goats cheese (was all i had) and added chopped anchovy fillets to the sauce (had some in fridge) . excellent result!

vicky63's picture

Pleasantly surprisd with how this turned out. Only had one aubergine so also grilled some courgette slices, which worked fine. I didn't find the grilling particularly onerous - just brush the slices with oil and put under the grill (don't have a griddle pan). To liven the tomato sauce up a bit I added an onion, a portobello mushroom, some veggie stock, a pinch of chilli flakes, and a splash of balsamic vinegar. Tasted great and not at all acidic.

DigitAL46232's picture

Am I the only one to notice a major flaw in this recipe???
Pouring a tin of tomatoes into a redhot pan of oil, disaster!
Potential to burn your kitchen to the ground.

Yorkymum's picture

Wish I had read your comment before I started the pan fire!

lingpea's picture

Was a little disappointed considering grilling the aubergines was a bit of a chore. The sauce was acidic and needed more herbs/seasoning/taste! But the recipe is very easy to follow and I would probably add mince beef to it next time.

irinche2000's picture

Simple, light, deliciously fresh - just perfect!

charlm's picture

Loved this! Added some of my favourite things to the sauce (onions, baby spinach, black olives) and it was great! Will make again.

philrdg's picture

Cooked this and loved it......I finished it with sliced tomatoes on top which I felt added to the dish. Will definitely be cooking this again.

banxi17's picture

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.

catstring's picture

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

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!


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