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Baked Aubergine (Melanzana Alla Parmigiana)

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  • 2 Aubergines weighing about 750g; (11/2 lb) in total
  • 2 tb Olive oil; about
  • 50 g Parmesan cheese; grated (2oz)
  • 1 tb Olive oil
  • 3 Garlic cloves; chopped
  • 10 Ripe tomatoes; skinned and chopped, up to 12
  • 90 ml Red wine; (optional) (3 floz)
  • 3 Sprigs fresh basil or 1 teaspoon dried oregano
  • Salt


1. Preheat the oven to Gas Mark 6/200 øC/400 øF. Slice the aubergines into rounds about 1cm (1/2 inch) thick.
2. Heat about a teaspoon of the olive oil in a frying-pan, add some of the aubergine slices and fry for 6-8 minutes or until softened and browned. (Don''t worry if the aubergine sticks a little).
3. Do the same with the remaining aubergine slices and oil.
4. To make the sauce, heat the olive oil in a saucepan, add the garlic and fry gently for about 5 minutes or until golden.
5. Add the tomatoes, wine, if using, and basil or oregano, season with salt and simmer for 15-20 minutes or until thickened.
6. Spread a little of the sauce on the bottom of a 1-litre (13/4 pint) shallow ovenproof dish and arrange a layer of aubergine slices on top.
7. Continue layering the sauce and aubergines in the dish, finishing with a layer of sauce.
8. Sprinkle the parmesan on top and bake in the oven for 10-12 minutes or until the top is browned and bubbling.
Converted by MC_Buster.
NOTES : The name of this recipe, and its ingredients, suggest that it comes from Parma, in the northern region of Emilia-Romagna, where parmesan cheese originated. In fact, it is a southern speciality and is often cooked with layers of mozzarella instead of parmesan.
Converted by MM_Buster v2.0l.