Melanzane alla Parmigiana

Ingredients

• 300 gspinach
• 3aubergines
• 1onion, finely chopped
• 3 clovesgarlic
• 2 tins (400 g each)chopped tomatoes
• 2 tspsugar
• 2 sprigsthyme leaves
• 100 gParmesan, grated
• 250 gmozzarella
• 1 bunchbasil
• A little, plus extra for frying and greasingolive oil
• To tastesalt
• To tasteblack pepper

Instructions

1. 1

   Wilt the spinach

   Stir-fry the spinach in a pan with a little olive oil until wilted. Leave it to drain.

2. 2

   Soften the aromatics

   In the same pan, warm a splash of olive oil and gently cook the onion and garlic until soft and translucent.

3. 3

   Simmer the sauce

   Add the tomatoes, sugar and thyme leaves. Simmer gently for 10 minutes, then stir in half of the chopped basil leaves and season with salt and pepper to taste.

4. 4

   Heat the oven

   Meanwhile, preheat the oven to 180°C.

5. 5

   Slice the aubergines

   Cut the aubergines lengthways into slices about 0.5 cm thick.

6. 6

   Brown the slices

   Add a small splash of olive oil to a non-stick frying pan and briefly brown the aubergine slices on both sides. Cook them in batches.

7. 7

   Start the layers

   Grease an ovenproof dish with a little oil. Add a layer of aubergine, spoon over a layer of tomato sauce, then spread the spinach on top.

8. 8

   Add the cheese

   Sprinkle over grated Parmesan, add a few slices of mozzarella and tear some basil leaves over the top.

9. 9

   Repeat the layers

   Continue layering until all the ingredients are used, finishing with a layer of aubergine topped with grated Parmesan.

10. 10

    Bake the dish

    Bake for 40–45 minutes. Remove the dish from the oven and scatter over a few basil leaves.

11. 11

    Bring to the table

    Serve the dish at the table.

What is aubergine parmigiana?

Parmigiana is an Italian baked dish built around layers of aubergine, tomato sauce and cheese. This version adds spinach to the familiar combination, making it a substantial vegetable bake.

The method keeps the layers distinct: the aubergine is browned first, the spinach is drained and the tomato sauce is simmered before everything goes into the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 25g protein, 36g carbs, 23g fat.

The tomatoes, onion and aubergine provide most of the carbohydrates, while olive oil, mozzarella and Parmesan contribute much of the fat. The cheeses also provide most of the protein. Pair a portion with a green salad for freshness, or add bread if you want a more substantial plate.

Prepare the vegetables well

Spinach: wilt it briefly, then let it drain so it does not release excess liquid into the finished bake.

Aubergine: cut the slices to roughly 0.5 cm thick for even cooking and layers that hold together.

Build a balanced tomato sauce

A gentle 10-minute simmer brings the chopped tomatoes, onion, garlic and thyme together without reducing the sauce too much. The small amount of sugar rounds out the tomatoes; season with salt and pepper to taste.

Stir in only half the chopped basil at this stage. The remaining leaves can be used between the layers and as a fresh finish.

Brown the aubergine in batches

A brief fry on both sides adds colour before baking. Use only a small splash of oil at a time, as aubergine readily absorbs it.

Work in batches rather than crowding the pan, so the slices can brown instead of steaming.

Layer for texture

Spread the components in layers rather than mixing them together: aubergine, sauce and spinach, followed by Parmesan, mozzarella and basil. Repeat until everything is used.

Finish with aubergine and grated Parmesan, as directed. Keeping the spinach drained and the sauce gently simmered helps prevent a watery base.

Check the bake

Bake at 180°C for 40–45 minutes. The dish should be hot throughout, with tender aubergine and a browned top.

Ovens and ovenproof dishes vary, so check towards the end of the stated cooking time and give it the full time if the aubergine is not yet tender.

Serving ideas

Serve it as a main with a crisp green salad or simply dressed leaves to balance the rich cheese and tomato layers.

Crusty bread works well for the sauce, while boiled potatoes or a modest serving of pasta make the meal more filling.

Recipe notes & tips

• Drain the wilted spinach well before adding it to the layers.
• Keep the aubergine slices close to 0.5 cm thick so they cook evenly.
• Use a non-stick pan and a small splash of oil for each batch of aubergine.
• Let the tomato sauce simmer gently rather than reducing it heavily.
• Reserve some fresh basil for scattering over the baked dish.
• Check that the aubergine is tender before taking the dish out of the oven.

Variations

• Add chilli: stir a pinch of chilli flakes into the tomato sauce for gentle heat.
• Use smoked mozzarella: swap it for the regular mozzarella for a smoky note.
• Add courgette: include thinly sliced courgette among the vegetable layers.
• Try dried oregano: use it alongside or instead of the thyme for a different herbal flavour.
• Make it gluten-free: check that all packaged ingredients are labelled gluten-free and serve without bread containing gluten.

Common mistakes to avoid

• Watery spinach: let it drain thoroughly before layering it into the dish.
• Pale aubergine: brown the slices briefly on both sides before assembling.
• Crowded frying pan: cook the aubergine in batches so it browns rather than steams.
• Uneven slices: cut the aubergine to a similar thickness so the layers cook evenly.
• Too much oil: use only a small splash when frying, as aubergine absorbs oil readily.
• Rushed baking: leave the dish in for the full 40–45 minutes if the aubergine is not yet tender.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat in a covered ovenproof dish at 180°C until hot throughout, or warm individual portions in the microwave.

Frequently asked questions