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Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)

Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)

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Rating: 5 out of 5.110 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Every Italian cook has their own version of this classic aubergine dish. It's even better made a day ahead

  • Freezable (Can be frozen without topping)
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal225
fat17g
saturates5g
carbs8g
sugars7g
fibre5g
protein10g
low insalt0.52g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
TIP
When griddling or frying aubergine slices, you’ll find that they will absorb any amount of oil instantly. Don’t be tempted to add more! As they cook, aubergines release their juices along with some of the absorbed oil.

Goes well with

Recipe from Good Food magazine, April 2009

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Overall rating

Rating: 5 out of 5.110 ratings

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