Melanzane parmigiana

Melanzane parmigiana

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(7 ratings)

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Cooking time

Prep: 30 mins Cook: 1 hr, 25 mins

Skill level

Moderately easy

Servings

Serves 4 - 6

This vegetarian bake with tomato, aubergine and both mozzarella and Parmesan cheese is ideal for entertaining

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving (6)

kcalories
481
protein
24g
carbs
37g
fat
27g
saturates
11g
fibre
17g
sugar
25g
salt
1.3g

Ingredients

  • 2 tbsp olive oil, plus extra for brushing
  • 3 garlic cloves, crushed
  • 3 thyme sprigs
  • 8 large sage leaves, finely chopped
  • 4 x 400g cans chopped tomatoes
  • 3 tbsp red wine vinegar
  • 3 tbsp golden caster or granulated sugar
  • 6 large aubergines, sliced lengthways as thinly as you can
  • 100g vegetarian-style parmesan, finely grated
  • 85g white breadcrumbs
  • 50g pine nuts
  • 2 x 125g balls vegetarian-style mozzarella, torn into small chunks
  • handful basil leaves

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Method

  1. Heat the oil in a large frying pan (or wide saucepan), add the garlic, thyme and sage, and cook gently for a few mins. Tip in the tomatoes, vinegar and sugar, and gently simmer for 20-25 mins until thickened a little.
  2. Meanwhile, heat a griddle (or frying) pan. Brush the aubergine slices on both sides with olive oil, then griddle in batches. You want each slice softened and slightly charred, so don’t have the heat too high or the aubergine will char before softening. Remove to a plate as you go.
  3. In a large baking dish, spread a little of the tomato sauce over the base. Mix 25g of the Parmesan with the breadcrumbs and pine nuts, and set aside. Top the sauce with a layer or two of aubergine slices, then season well. Spoon over a bit more sauce, then scatter over some mozzarella, Parmesan and basil leaves. Repeat, layering up – and finish with the last of the tomato sauce. Scatter over the cheesy breadcrumbs and chill for up to 24 hrs, or bake straight away.
  4. Heat oven to 200C/180C fan/gas 6. Bake for 30-40 mins until the top is crisp and golden, and the tomato sauce bubbling. Rest for 10 mins, then scatter with basil leaves and serve with salad and focaccia (see 'goes well with').

Recipe from Good Food magazine, May 2013

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Comments

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msrh123's picture

This was a lovely filling meal with melted mozzarella and parmesan throughout. Although it did take me an AGE to thinly slice and fry/grill all the aubergines (and I only used 5 instead of the recommended 6!), and then when the dish was ready, I had to slice it with a knife into portions to get through the aubergine, has anyone got any tips for making them softer? Maybe I just wasn't patient enough!

Daisy@Cheaperseeker's picture

Great!Seems delicious!

hogs's picture
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YUMMMM this is the best!!! did as per recipe except added cheddar and did half aubergine/half courgette... oh and added lots more garlic and herbs than said.. but this is truly delicious..

kazibeth's picture
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Oops!

kazibeth's picture
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This is a favourite in our house , specially when we have vegetarian visitors. Equally tasty if half aubergines and half courgettes, and/or additional crumbled blue cheese or goats cheese with the mozzarella.

blurpyblurp's picture
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Whoops forgot to rate it

blurpyblurp's picture
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Very tasty and even managed to get our 6 year old to eat it!
We used 3 med-large aubergines, 2 cans of tomatoes and *cough* the same amounts for everything else. It was quite sweet as a result but hubby said it was nice so that's good enough for me. That would comfortably feed 4 people with a garlic bread on the side.

mobsech2's picture
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I made this last Friday night with the aim of feeding 4 adults. I used 4 aubergines, 3 tins of tomatoes, 2tbsp vinegar and sugar but kept the thyme and garlic as per the recipe above for the sauce. With these quantities, I could've fed 6 generously with salad and bread as suggested. The sauce is delicious though, so could always use for gnocchi or the like another day?!

susieone's picture

mary.lunn - my thoughts exactly. It sounded great until I saw that!

marylunn's picture

Thought about making this but are you sure it needs 4 x 400g tins of tomatoes?

emilina55's picture

Re above comment - I agree the quantities seem vast and 3 tbs sugar??!!

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