Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)

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Results 41-60

• Nadine

  08 May 2010

  Nadine commented on this recipe

  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.

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• suesue

  14 May 2010

  suesue rated and commented on this recipe

  

  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.

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• fridaygirl

  31 May 2010

  fridaygirl rated and commented on this recipe

  

  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.

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• suzicarter

  03 June 2010

  suzicarter rated this recipe

  

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• Hannah89

  21 June 2010

  Hannah89 rated and commented on this recipe

  

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

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• annam

  02 August 2010

  annam commented on this recipe

  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.......

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• annam

  02 August 2010

  annam rated this recipe

  

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• tamarind

  20 August 2010

  tamarind rated and commented on this recipe

  

  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.

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• GERRY

  22 August 2010

  GERRY commented on this recipe

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

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• Alissa

  22 September 2010

  Alissa rated this recipe

  

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• DopeyAngel

  04 October 2010

  DopeyAngel rated and commented on this recipe

  

  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 :)

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• Margaret C

  17 October 2010

  Margaret C commented on this recipe

  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.

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• Lyn763

  21 October 2010

  Lyn763 rated and commented on this recipe

  

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

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• sarah_g

  26 October 2010

  sarah_g rated and commented on this recipe

  

  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!!

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• alyssa

  04 November 2010

  alyssa rated and commented on this recipe

  

  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.

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• cadaveria

  08 November 2010

  cadaveria rated and commented on this recipe

  

  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.

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• Lorna

  13 November 2010

  Lorna rated and commented on this recipe

  

  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.

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• Alison

  18 November 2010

  Alison rated and commented on this recipe

  

  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.

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• Anna

  22 November 2010

  Anna rated and commented on this recipe

  

  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!

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• vicki

  25 November 2010

  vicki rated and commented on this recipe

  

  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.

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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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