Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)

Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)

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(89 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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23rd Mar, 2013
Loved the flavours. I added onions and courgette to the sauce and some torn mozzarella in the layers. Also some panko bread crumbs to the topping instead of the egg.
19th Mar, 2013
made this dish tonight for my family was not sure if they would eat it .oldest son 13 years really enjoyed it though youngest tried it and did not really like it had also made some pizza and served with greek salad.Although simple ingredients so tasty with a tasty salad a meal in itself.will be making again a new favourite and so quick to make
3rd Dec, 2012
I just tweaked this recipe slightly, added sliced boiled potatoes into the layers. Used cheddar cheese as had no mozzarella at home. Dried basil in the tomato sauce instead of fresh. And boy, was it yummy. My hubby doesn't like aubergines but loved this. Big thumbs up :)
15th Nov, 2012
I love making this dish! It is my signature dish that I make when going to parties as I bake it in a throw away foil tray. Very yummy and sloppy! Recommended Tip: It is SO worth cutting your aubergines the night before and salting them, and leaving them covered with a towel or foil in a cool dry place. This drawers out the water and makes them so much more tender (instead of the sometimes tough skin feeling you can get)
14th Nov, 2012
We didn't like it :( Was very salty (didn't add any as giving it to little ones) Won't be making again.
4th Jul, 2012
LOVE this, make it every month or so and serve with baguette and green salad. One of my favourite veggie meals.
23rd Jun, 2012
Yuk, greasy and like paper where the aubergine had been chargrilled. Not pleasant and best forgotten, one to be avoided. Took a lot longer to prepare than suggested, being fried in so many batches and a lot of mess to clear up.
21st Mar, 2012
Love this recipe !! Can anyone tell me .. it says freeze without the topping ... is this meant to be frozen before cooking? I've frozen left overs sucessfully but would like to make a spare one & freeze it for a party.
10th Mar, 2012
Havent made it yet but it is a great dish. From what it seems your version is amazing but my family is from Italy so we have just a slightly different way of preparing it but still well done.
1st Feb, 2012
Forgot to rate!


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