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

Easy

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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Ingredients

  • 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
    Aubergine

    Aubergine

    oh-ber-geen

    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

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 20g pack basil, leaves torn
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  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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cookpauline
1st Feb, 2012
5.05
I salted my aubergines to remove some of the bitter juices, although it doesn't say this in the recipe. Delicious, I wouldn't want anything else added, especially meat.
lisabutcher35
22nd Jan, 2012
5.05
As suggested by someone I added onion, and it was just perfect. A wonderful vegetarian dish enjoyed at our dinner party last night.
pageface
4th Jan, 2012
5.05
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.
valor2010
25th Nov, 2011
4.05
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!
elsiepac
9th Nov, 2011
5.05
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!
dogshome
31st Oct, 2011
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.
clarelea
15th Oct, 2011
4.05
Our son made this recipe and it was lovely
sallyjenn
10th Oct, 2011
4.05
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!
frances75
7th Oct, 2011
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....
bakingbecks
23rd Sep, 2011
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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