Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)

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Results 61-80

• Belkey

  01 February 2011

  Belkey rated and commented on this recipe

  

  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!!

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• yummamz

  10 March 2011

  yummamz rated and commented on this recipe

  

  Great recipe. Fantastic taste. I used extra mature cheddar cheese. Added some dry Italian herbs n salt to tomato sauce. Really yummy

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• Stephie_Kay

  28 March 2011

  Stephie_Kay commented on this recipe

  Being greek this was a lovely light mediterranean dish. The only thing i did differently was I added crushed basil and oregano while frying the garlic so that the basil was incorporated in the sauce rather than sprinkling the leaves on top. Also i put slightly less parmesan and added mozzarella to the layers. I would definitly recommend doing this as we always add a soft cheese in the greek way. served it with fresh greek bread and fried onions

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• canuck83

  09 April 2011

  canuck83 rated and commented on this recipe

  

  Made a half portion of this - delish!

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• Elinor

  19 May 2011

  Elinor rated and commented on this recipe

  

  Delicious - used 'george forman' type grill to do aubergines which made it quicker. Tomato sauce needed a tsp of sugar and the whole thing needed careful seasoning. Added slices of mozarella and breadcrumbs mixed with basil on top - fab, smelt gorgeous too.

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• doffle

  28 May 2011

  doffle rated and commented on this recipe

  

  Fabulous, though I did ignore the tomato sauce as it sounded a bit tasteless. I made one with onions, garlic, tinned tomatoes, tomato puree, salt, pepper, sugar and bay leaves. Slow cook then whizz till smooth. I also added sliced mozzarella with the layers which was gorgeous. Perfect with crusty bread and a green salad.

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• Tracy

  08 June 2011

  Tracy rated and commented on this recipe

  

  Delicious, very tasty, bit of a chore with the precooking the aubergines but the end result was good. Didn't put the egg on top, didn't quite fancy that. 7/10

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• Khaddoroshik

  11 July 2011

  Khaddoroshik rated and commented on this recipe

  

  Made this as part of a vegetarian lunch - was delicious - servedwith some couscous salad - the leftovers are tasing even better so I suggest it should be made a day before. Didn't put the egg as my guests don't eat eggs, but even then this dish tasted superb!

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• Mealy

  31 July 2011

  Mealy rated and commented on this recipe

  

  I Found this a bit of a faff to char grill the aubergine but the end flavour was worth it. I added some pasta as per some previous comments, used half the aubergine (2 big aubergine though) as the sauce would not have stretched enough layers for four (as it is I have some grilled aubergine leftover). Used grated emmenthal instead of parmesan as that's whatbwe had in the house. With pasta, a susantial meal with a green salad on the side. Without I would imagine a lovely side dish maybe. Would try with some of the other variations.

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• Bibash

  21 August 2011

  Bibash commented on this recipe

  hiii this is good recipe

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• Emma

  01 September 2011

  Emma rated and commented on this recipe

  

  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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• Clarabelle

  02 September 2011

  Clarabelle rated this recipe

  

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• BakingBecks

  23 September 2011

  BakingBecks commented on this recipe

  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.

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• FabFrankie

  07 October 2011

  FabFrankie commented on this recipe

  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....

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• SalsJ

  10 October 2011

  SalsJ rated and commented on this recipe

  

  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!

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• Meva Maid

  15 October 2011

  Meva Maid rated and commented on this recipe

  

  Our son made this recipe and it was lovely

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• Cgs

  31 October 2011

  Cgs commented on this recipe

  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.

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• Lee-anne

  09 November 2011

  Lee-anne rated and commented on this recipe

  

  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!

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• Wendybee

  25 November 2011

  Wendybee rated and commented on this recipe

  

  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!

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• Pageface

  04 January 2012

  Pageface rated and commented on this recipe

  

  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.

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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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