Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)

Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)

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(75 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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eleanormayo's picture
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Absolutely delicious!! A complete winner - I followed the recipe to the letter and the smell whilst it was in the oven almost drove us mad with hunger. One to do again and again!!

vixg66's picture
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This is a great recipe. I picked it as it's low GI and it was really tasty and satisfying. I used a Jamie Oliver chilli pasta sauce and added mozzarella as well as parmesan. Didn't have basil so added dried thyme, but it still turned out good. I did salt the aubergine slices beforehand, which I would recommend.

anniemanequin's picture
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I don't really like aubergines but am trying to eat more varied foods as I'm quite a fussy eater. This was nice however! Still not convinced about aubergines but the rest of the recipe made them a lot nicer! I added mushrooms, and although I don't think they added all that much, it was an easy way to get extra veg in the meal. I might brave it cold tomorrow for lunch!

alibeli's picture
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Great recipe, very easy to make though grilling the aubergines takes a bit of time. I'm not a vegetarian and I didn't miss the fact that there was no meat - I found it quite filling. I'll definitely be making this one again.

lorna_aq's picture
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So impressed ! Turned out ultra nice ....never made this before but eaten it at restaurant many times. This was a great result. Sprinkled a few very fine breadcrumbs over top after cheese for extra bite.

cadaveria's picture
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I made it last week for our tea - I liked it, although my boyfriend said it lacked something - probably meat. His suggestion: why not leave out the aubergines, add pasta and cheese sauce and call it lasagne???

Boys.

anyz_razak's picture
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I wanted to try something new and I've always liked aubergine, so I came across this recipe. I added mushrooms, onions, pesto, minced meat and topped with a little breadcrumbs to give it a bit more texture. I've also put a layer of lasagna sheets in the middle. It was good!! Definitely more filling having the minced meat and pasta sheet in the recipe.

conatazz's picture
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This was lovely. I changed it slightly to fit what I had in the fridge, used a bit less aubergine, left out the egg, and added some mushrooms and cannelini beans to make up for the other missing stuff. Also added a bit of chilli. I was surprised how great it was for something so simple!!

lyn763's picture
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Yum Yum!
I grilled the aubergines instead of frying them, added mushrooms and used low fat cheddar cheese and it was delicious! very tasty.

Marg47's picture

Yummy! Really easy but so impressive. Have made it twice, second time I added sauteed sliced onions and red peppers between the layers, and used passata instead of chopped tomatoes.

dopeyangel's picture
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I baked the Aubergine rounds in the oven sprayed with olive spray to avoid hassle of griddling them. Also used black olives in the sauce and left out the basil. It was lovely and will definitely be making again :)

carolriley's picture

Very tasty. I used tinned cherry tomatoes which made it very special and authentic

gastronomica-10's picture
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Have made this twice and used plenty of garlic and finely chopped onion in the tomato sauce, and cheddar and mozzarella instead of the parmesan. Very tasty.

markwartd's picture
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added two chopped shallots to garlic and used half parmesan and half mature cheddar. served with roasted lemon chicken and roasted new potatoes - very tasty will be making again.......

hannah89's picture
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This was very bland, missing something. Was worse the next day, just a soggy mess!

fridaygirl's picture
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Added courgettes, onion, mushrooms and mozarella.... scrummy.
And even more so the next day.

I baked the veg with frylight instead of frying - to keep the calories ... definintely making again.

sultankaa's picture
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I made this several times now. Often I use cheddar cheese rather than parmesan and it still tastes delicious!
Everything I have cooked from this website has been a success. I stopped using recipe books or looking through other sites. I always read the comments too and they are very helpful. Thanks.

nownownoonoo's picture

Great recipe. It was a nice alternative to veggie lasagne and was delicious heated up for lunch the next day.

I halved the ingredients because I didn't need six portions, but confused myself and used the full amount of parmesan. I think I had all of my salt and fat allowance in one meal... It was delicious though. Oh yeah, I chucked in a chilli too to give it a bit of heat.

maireadmurnion's picture

I love this dish. For me cooking time and quality of aubergine seem to be key to success. The longer the aubergine cooks for the better it tastes (up to a limit).

karakavanagh's picture
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delish - i used mozarella in one layer - really tasty and good leftovers!!

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