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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1st Sep, 2011
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.
21st Aug, 2011
hiii this is good recipe
31st Jul, 2011
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.
11th Jul, 2011
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!
8th Jun, 2011
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
28th May, 2011
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.
19th May, 2011
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.
9th Apr, 2011
Made a half portion of this - delish!
28th Mar, 2011
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
10th Mar, 2011
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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