Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)

Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)

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(87 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 cloves, 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 aubergines, 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, questions and tips

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14th Oct, 2014
Cooked this and loved it......I finished it with sliced tomatoes on top which I felt added to the dish. Will definitely be cooking this again.
10th Sep, 2014
Delicious. Grilling aubergines is a bit of a faff but so worth it. Daughter hates aubergines but loved this.
14th Jul, 2014
I made this using half of the recipe quantities. I used tinned tomatoes with chilli and used mozzarella instead of the egg. It was really flavoursome. I would make it again.
25th Jun, 2014
Cooking the aubergines as advised does take time but the end result is a tasty dish! May be slightly more interesting with more vegetables added and a parmesan-breadcrumb topping.
16th Apr, 2014
I made this recipe following the steps given but also adding some mint (as I had it and hate to waste it) and I dotted mozzarella over the top rather than the egg. It was absolutely lovely and I'll make it again. For those whose efforts have resulted in a "mush" it must have been overcooked and/or too much oil used. Just brushing a little oil over each aubergine slice is enough. Also, it would only serve 6 as a side dish so beware of the calories stated.
22nd Jan, 2014
Made this last night for tea following the recipe to the letter. Super easy and very tasty though cooking all that aubergine was rather time consuming, but worth the effort. My other half like it too, though I think next time I'll ring the changes and alternate between aubergine and mushroom layers. Trying to watch the calorie in-take at the moment and have alternate nights that are meat free, rather impressed that this was so tasty and low in calories per portion….bonus I say!
11th Jan, 2014
Disgusting mess of mush! Love aubergines but not in this recipe. The sauce was acidic and we ended up dumping that and just using a plain tomatoe one but even that didn't help. Lots of effort to throw in the bin
1st Dec, 2013
Delicious! I used grilled courgette alongside the aubergine and found this worked really well, a nice combination. I also mixed breadcrumbs in with the top layer of parmesan which added to the flavour. Will definitely be making this again.
11th Nov, 2013
Quite fiddly and time consuming to make but worth the effort. Really tasty with crusty bread to mop up the juices. I froze portions after cooking and they reheated fine in the microwave.
7th Jul, 2013
We really enjoyed this meal and used cheddar instead. Definitely one to make again!


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