Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)

Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)

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(83 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

    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 (106)

tomandjames12's picture

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

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

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

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

nikkinoodle40's picture

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

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

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

Forgot to rate!

cookpauline's picture

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.

lisabutcher35's picture

As suggested by someone I added onion, and it was just perfect. A wonderful vegetarian dish enjoyed at our dinner party last night.

pageface's picture

I decided to make this since I had an aubergine hanging around the fridge. I only used one aubergine, but halved the quantities for the sauce and it managed to serve two people. I forgot the tomato purée, but it definitely didn't affect the flavour. The end result was scrummy and I'll be adding this to my list of favourite recipes.

valor2010's picture

Had this for tea with home-made garlic bread. A really tasty meal. I always brush a little olive oil on aubergines and then cook them in the oven before using in recipes like this because I don't like the way they soak up oil in a frying pan. Seems to work fine!

elsiepac's picture

Lovely recipe, much better than I thought it would be. I like the idea of using a brush to oil the aubergines, really only used the 2 tbsp for a MOUND of aubergines!! However, I felt 4 tbsps oil in the tomatoes was far too much, so next time I will use probably 2 or 3 instead. I had a quarter of this (only me to cook for!!) with broccoli on the side and I have 3 portions left for my other dinners this week. Whilst it was lovely, to be honest, I could easily have eaten half of it, but that would be very calorific, so tonight with broccoli I'll serve it with cous cous as well I think and see how I do!

dogshome's picture

Made a few changes, layered with cheddar cheese and then put smoked bacon strips on top before finishing of with the Parmesan and cherry tomato halves. Made delicious meal and with some fresh crusty bread it was very filling. Cooked it in individual stoneware bowls too which made life easy. will definitely be using this recipe again.

clarelea's picture

Our son made this recipe and it was lovely

sallyjenn's picture

Mmmm, this was yummy. Very easy to make, though I grilled the aubergine as don't have a griddle. It was a bit runny but the garlic bread soaked that up. It tasted even better when we heated up the 2nd half the following night!

frances75's picture

My hubbie who hate aubergine loved this dish which is rather good as I'd grown a lot in the garden! I can recommend doing this with Black Beauty and Orlando..
I also tried it with fresh tomatoes as we had a glut recently - fantastic and I added some cinnamon...just because....

bakingbecks's picture

Brilliant. I have made several times, either on its own with a hunk of Garlic bread or served along side a roast chicken for sunday lunch.
Very simple to prepare but beautiful.
Don't forget to season the layers as you go and it truly does taste better the day after as the aubergine absorbs all the flovours around it.

emmadh's picture

Really tasty. It more flavour than when you do it with mozarella. I skipped the egg and added just a little bit more cheese.
Will definitely be making this again.


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