Beefy melanzane parmigiana

Beefy melanzane parmigiana

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(15 ratings)

Prep: 20 mins Cook: 1 hr, 50 mins


Serves 6
Try a meaty take on the traditional Italian aubergine bake by adding rich beef ragu. Top with mascarpone, mozzarella and Parmesan cheese

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: per serving

  • kcal787
  • fat58g
  • saturates31g
  • carbs18g
  • sugars17g
  • fibre14g
  • protein45g
  • salt1.5g
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  • 2 tbsp olive oil, plus extra for brushing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 800g beef mince
  • 3 garlic cloves, crushed
  • 3 thyme sprigs
  • 3 rosemary sprigs



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 3 bay leaves
  • 2 x 400g cans chopped tomato
  • glass of red wine
  • 1 beef stock cube
  • 1 tbsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 5 aubergines, sliced lengthways into 5mm slices



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 x 125g balls mozzarella, torn into small chunks
  • 50g parmesan, grated



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

  • 250g tub mascarpone


  1. Heat the oil in a large frying pan or flameproof casserole dish. Add the mince and brown over a high heat, breaking up with a wooden spoon as you go. (You may need to do this in batches.) Once well browned, tip onto a plate.

  2. Add the remaining oil, the garlic and herbs to the pan and gently cook for 1 min. Tip in the tomatoes and red wine, and bring to a simmer, stirring up any meaty bits stuck to the bottom of the pan. Return the mince to the pan, crumble in the stock cube, and add sugar and seasoning. Gently simmer for at least 1 hr, stirring occasionally, splashing in more water to keep it saucy if you need to. If you have time to simmer for longer, go for it – the longer the better. Fish out the herb stalks and bay leaves.

  3. Meanwhile, heat a griddle or frying pan. Brush the aubergine slices on both sides with olive oil, then griddle in batches. You want each slice softened and slightly charred, so don’t have the heat too high or the aubergine will char before softening. Remove to a plate as you go.

  4. Heat oven to 180C/160C fan/gas 4. Set aside some of each cheese to go on the top. In a large baking dish spread a spoonful of mince sauce over the base then top with a layer of aubergines and season well. Spoon over some more mince sauce, then scatter over some mozzarella, Parmesan and blobs of mascarpone. Add another layer of aubergines and some seasoning. Repeat, layering everything up and finish with a layer of meat sauce. Top with your reserved cheese and bake for 30-40 mins until the top is crisp and golden and mince bubbling.

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Comments, questions and tips

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2nd May, 2020
Really disappointed with this dish.... After reading all the positive comments, I thought this would be a sure thing, but I found it was bland (not from lack of salt or pepper) and quite a lot of work. Deleted the recipe from my 'cookbook'.
Galya Rufino's picture
Galya Rufino
26th Apr, 2020
Amazing recipe. Thank you
Carina Popescu's picture
Carina Popescu
1st Jun, 2018
Delicious! Tip for the aubergine: i fill a plate with oil and then dip my fingers in and oil the aubergine up this way. I then use a frying pan (griddle good too!) I heat the pan up and then place the aubergine in and put a lid over the pan - this helps soften them quickly! I then remove the lid and that's when they char :) bon appetite!
29th Jun, 2016
Love this! Making it for the third time tonight! Like adding a little extra marscspone
23rd Apr, 2016
This is the perfect recipe to silence the kids. Proper family comfort food. I just serve it with a big bowl of green salad and everyone tucks in
29th Feb, 2016
Made this today and really enjoyed it! Was really easy to make and super tasty! Enjoyed it with Garlic Bread
AshleyP's picture
4th Jul, 2015
Made this tonight never heard of it or had it. And it was yum. So simple to cook, loved the cheeses made it have a creamy taste. Served it with a little pasta and baguette. Def going on our favourite list
23rd Oct, 2014
Loved this. Made it for dinner with friends & glad I did, as it made loads! Only had enough aubergine for one layer, so added a layer of sliced par-boiled & oiled potato, before sprinkling the remaining cheese on top, which crisped up perfectly. Think this helped make it a more substantial all-round dish. Served with green salad & warm, crusty bread.
4th Jul, 2014
Everyone loved this, really tasty and filling. Makes loads though!
28th Jun, 2014
What can I use instead of wine?
AshleyP's picture
4th Jul, 2015
I didn't read method properly and had disolved my beef stock but thought what the heck and threw it in rather than using another to crumble and it was find. So maybe dissolve the beef cube rather than use wine?!?!?
goodfoodteam's picture
7th Jul, 2014
Hi there, just use a splash more stock instead of the wine, thanks.
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