Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)

Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)

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(106 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


  • 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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11th Nov, 2019
Delicious! As recommended by others I made it the day before we ate it and I cooked the aubergine in the oven on a lightly oiled tray with the exposed surfaces brushed lightly with olive oil. I didn't have fresh basil so added lots of dried oregano to the tomato sauce. Great for lunch with ciabatta bread.
Caroline Mccabe's picture
Caroline Mccabe
6th May, 2019
Just delicious! And very easy to make!
Harriet Waters's picture
Harriet Waters
21st Nov, 2018
Kind of improvised around this recipe, but the result was very tasty. Would recommend adding more herbs and some veg stock to the sauce. I also put in more veg (onion, carrot, pepper). I also added a layer of spinach, which worked great. Mine didn't hold together very well, but formed a very tasty puddle! Think I probably just had too much sauce; any other suggestions to keep it a bit more intact?
28th Oct, 2018
My fiancé made this and it was delicious! We followed advice below and added some chili flakes, thyme, oregano, veg stock and balsamic vinegar to the tomato mixture and it was a delight :) Mopped up every last drop of sauce with a ciabatta loaf :)
16th Mar, 2018
I loved this! Was a bit apprehensive, but it was delicious. Tastes almost like a lasagne but much lighter and fresher. I grilled all the aubergine rather than using a griddle pan, saved a lot of time. I was making for two main meals, so I halved the ingredients and that was fine served with a side salad. Used one aubergine and one courgette, plus chopped tomatoes with garlic, and omitted the garlic cloves. Definitely making this again.
12th Jul, 2016
Loved it. Cooking all the aubergine is time consuming, but if you have the time up your sleeve the recipe is worth it. Very tasty. I added a layer zuchini, black olives, thyme, oregano, paprika and topped with tomato. Would highly recommend adding the olives.
19th Mar, 2016
Really delicious I added a layer of spinach - tasty
thecherub's picture
7th Mar, 2016
I really want to give this recipe 4.5/5! I'm not sure it deserves top marks but having said that it is pretty tasty. I just sliced the aubergine and place the slices on a baking tray (sprayed with a tiny amount of oil), no faffing - just pop them in on a low setting for about 15 mins ish and all done. Although there were different components to the dish it was actually quite simple. I added some mixed herbs to the tomato sauce. I like the idea of adding anchovies jim b! Served it with a roast lemon and garlic chicken and green beans. Will make again
jim b
9th Jul, 2015
used goats cheese (was all i had) and added chopped anchovy fillets to the sauce (had some in fridge) . excellent result!
16th Mar, 2015
Pleasantly surprisd with how this turned out. Only had one aubergine so also grilled some courgette slices, which worked fine. I didn't find the grilling particularly onerous - just brush the slices with oil and put under the grill (don't have a griddle pan). To liven the tomato sauce up a bit I added an onion, a portobello mushroom, some veggie stock, a pinch of chilli flakes, and a splash of balsamic vinegar. Tasted great and not at all acidic.


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