Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)

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• hunneyandbell

  28 May 2009

  hunneyandbell commented on this recipe

  Added a extra layers: Aubergines Tomato Sauce (added fresh tomatoes that had been marinated in garlic & salt) Parmesan Ricotta Cheese Spinach Aubergines Tomato Sauce Parmesan Fresh basil Now were eating well!

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• Chips

  07 June 2009

  Chips commented on this recipe

  Great easy dish to prepare - and tasty too!!

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• Danceydoo

  07 June 2009

  Danceydoo rated and commented on this recipe

  

  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!

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• Kernow Cook

  20 June 2009

  Kernow Cook rated and commented on this recipe

  

  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!!

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• Olivia (South Africa)

  21 June 2009

  Olivia (South Africa) rated and commented on this recipe

  

  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!

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• Katja

  29 June 2009

  Katja rated this recipe

  

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• chocolatemonkeybear

  29 June 2009

  chocolatemonkeybear commented on this recipe

  Lovely!

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• jenny

  18 July 2009

  jenny rated and commented on this recipe

  

  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.

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• bluepeach535

  21 July 2009

  bluepeach535 rated and commented on this recipe

  

  Delicious and filling! And very easy to make! A lower-maintenance alternative to eggplant parmesan. Yum!

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• saracapo

  23 July 2009

  saracapo commented on this recipe

  Try flouring thinly sliced chicken breast, frying it in olive oil, splash of lime and white wine. Then place chicken in the middle of this dish before putting it in the oven..Perfect dinner from Le Marche!

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• iris

  19 August 2009

  iris rated and commented on this recipe

  

  Really delicious! Cooking the aubergines is a bit time consuming but everything else is so quick, even making the tomato sauce. I make this recipe quite often and it is a hit every time. It just needs a bit of simple pasta on the side and crusty bread or hot pitta bread, lovely!!

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• Smoothiestar

  22 August 2009

  Smoothiestar rated and commented on this recipe

  

  My family and I love it especially dad as he loves Italy and the food!

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• linda49

  14 September 2009

  linda49 commented on this recipe

  i'm new here and just had to say how much we loved this dish. Very interesting to read what others have to say and how they adjusted the recipe to suit. I followed the recipe to the letter and found that, using basic range tinned toms and seasonal cheap aubergines the dish was very economical. I think the next time I will try using courgettes too.

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• linda49

  14 September 2009

  linda49 rated and commented on this recipe

  

  we loved this recipe. Its very interesting to read about the variations and will certainly try it with courgettes next time.

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• njwilson121

  18 September 2009

  njwilson121 rated and commented on this recipe

  

  I don't think I cooked this right because the aubergines tasted disgusting! It was my first time cooking aubergines as I'm trying to vary the variety of veg in my diet. I wasn't impressed so I think I'll leave the aubergines to when I'm round friends/at a restaurant! Shame - I had high expectations of this meal, but I wouldn't classify it in the 'easy' category.

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• gill.g

  19 September 2009

  gill.g rated and commented on this recipe

  

  Beautiful! Melt in the mouth aubergines that were so tasty. As this was the first time using the recipe, I changed nothing and enjoyed it a lot. Next time I will try adding some mushrooms because I think they would work well.

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• Food Glorious Food

  15 October 2009

  Food Glorious Food rated and commented on this recipe

  

  Very nice and flavoursome

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• Philippa

  24 October 2009

  Philippa rated and commented on this recipe

  

  I've made this a number of times now, it's super easy, very tasty and pretty healthy too. Just make sure you grill the aubergine with a bit of spray oil rather than fry it. I've served it at informal dinner parties with ciabatta and salad and it's all been demolished.

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• SUGARPUFF

  24 November 2009

  SUGARPUFF rated and commented on this recipe

  

  delish - i used mozarella in one layer - really tasty and good leftovers!!

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• Mairead

  15 April 2010

  Mairead commented on this recipe

  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).

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 50 mins

Vegetarian

Can be frozen without topping

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

PER SERVING

225 kcalories, protein 10g, carbohydrate 8g, fat 17 g, saturated fat 5g, fibre 5g, sugar 7g, salt 0.52 g

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