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)

jennysaxelby's picture

I used passata with garlic and herbs and didn't bother with precooking in oil, just baked until soft. Not as rich but very tasty and excellent on it's its own, with chicken,even cold. Slimming too.

chocolatemonkeybear's picture


oliviafair's picture

This veggie dish quite delicious on its own, but also a great complement to a plain baked or grilled fish. I found it easier and probably quicker to cook the sliced aubergines in the oven. Brush lightly with olive oil, place on a baking sheet lined with baking paper, and cook at about 210C until done - keep an eye on them though because it goes quickly! Even more delicious the next day, and although very un-Italian, a light sprinkling of feta across the top adds a nice kick!

kernowcook's picture

I totally love this dish, my modified receipe after making it many times is as follows. I have always made a 'halved' quanity and it serves 4 people still. I fry off one chopped onion and 3 garlic cloves before adding a tin of chopped toms, generous splash of red wine and some soy sauce or tamrind paste to add depth of flavour and herbs and then leaving it to bubble. Meanwhile griddling the sliced aubergines (1cm) then layering them as described but use crumbled cheshire cheese instead of parmasan. I have never used the egg.

Tastes even better when reheated the next day!!

danceydoo's picture

Delicious - i made this for my birthday dinner party with 3 other girls, one of which is a veggie - it went down a storm and even hubby scraped the dish when he returned from work - will definitely use again!

chips14's picture

Great easy dish to prepare - and tasty too!!

hunneyandbell's picture

Added a extra layers:

Tomato Sauce (added fresh tomatoes that had been marinated in garlic & salt)
Ricotta Cheese
Tomato Sauce
Fresh basil
Now were eating well!

hexane's picture

This was wonderful - very tasty and easy to make.

holmfirth's picture

sounds delish, definatly will be making this,mmmmm

joostpoort's picture

I've made this two times now and it's delicious. Quite a bit of work grilling the aubergines but it's worth the effort.
I make it for two people and we eat half with some crusty bread. I blitz the other half in the food processor, add some water and heat it to make a pasta sauce.

dahanski's picture

Yum Yum! Turned this into aubergine lasagne by layering up with pasta sheets and shredded halloumi. Also added an onion and a blob of pesto to the tomatoes... delicious!

foxyladyfi's picture

My first go at doing one of your recipes. Wow it was fantastic and so quick to make! Definitely be making it again!

c-sherwood's picture

I made this last night and it was AMAZING, I cant believe such a simple recipe can result in something so delicious. I don't like parmesan so used a mix of mozzarella and cheddar (how authentic!) for the topping. We halved the amount of aubergines but kept everyhting else the same and it was enough for 4 medium or 3 large servings with salad and bread rolls.

I'm really looking forward to having it for my lunch again today!

bowdenei's picture

forgot to rate it.

bowdenei's picture

I made this but the aubergines were so so bitter, think they needed to be salted and left for a while first to take away the bitterness. I am surprised other people didnt have that problem too. Will try again as other than that I think it would be a tasty dish

schizopear's picture

i made this recipe in the morning ready to pop in the oven after work (very convenient) and i have to say i rather enjoyed it. i used passata instead of the chopped tomatoes and added slices of mozzarella to each layer. the 'meatiness' of the aubergines made a very satisfying meal, served with some warm crusty bread rolls to mop up the juices.

kfurber's picture

Forgot to rate!

kfurber's picture

This dish is fabulous!! I used courgettes and aubergines and the acquired such a lovely flavour from being cooked on the griddle. I made the tomato sauce quite spicy and added some onion as well. Even the meat and two veg boyfriend gave it a go and has requested we have it again soon!

ktmills16's picture

Delicious!! Served with salad and home made garlic bread

hamishmum's picture

Quite enjoyed this & was very easy to do. Served it with salad which it definately needs to make it more filling!


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