Melanzane alla parmigiana

Ingredients

• 3 canspeeled tomatoes
• 1onion, chopped
• 3 clovesgarlic, chopped
• 2 teaspoonsdried oregano
• to tastesalt and pepper
• 1 handfulfresh basil, finely chopped
• 3 largeaubergines
• about 100 ggluten-free flour
• 100 gParmesan cheese, freshly grated
• 125 gmozzarella, sliced
• as neededolive oil, for frying

Instructions

1. 1

   Make the tomato sauce

   Chop the onion and crush the garlic. Fry the onion in a frying pan, then add the garlic. After a few minutes, add the peeled tomatoes and oregano. Bring the sauce slowly to the boil and simmer for 15 minutes.

2. 2

   Prepare the aubergine

   While the sauce simmers, cut the aubergines lengthways into thin slices. Spread the gluten-free flour on a plate and coat both sides of the slices.

3. 3

   Fry the slices

   Heat some olive oil in a pan and fry the aubergine slices until nicely golden brown. Drain them on a plate lined with kitchen paper.

4. 4

   Finish the sauce

   After 15 minutes, blend the sauce with a hand blender or in a blender, leaving it a little chunky if you prefer. Return it to the pan, season with salt and pepper, add the basil and simmer for another 10 minutes.

5. 5

   Layer the bake

   Preheat the oven to 180°C. Cover the bottom of a baking dish with tomato sauce, then add a layer of aubergine slices. Top with more sauce and Parmesan, and repeat the layers until the dish is full, finishing with tomato sauce.

6. 6

   Bake and rest

   Scatter extra Parmesan over the final layer of sauce, then cover with the mozzarella slices. Bake for about 35 minutes, until nicely golden brown. Leave to cool for 10 minutes before serving.

What is melanzane alla parmigiana?

Melanzane alla parmigiana is an Italian baked dish of aubergine, tomato sauce and cheese. Its name refers to aubergine prepared in the style of Parma, though versions of the dish are associated with southern Italy.

Here, the aubergine is floured and fried before layering, so it brings a golden, savoury flavour to the soft tomato sauce. Parmesan adds a salty edge, while mozzarella melts over the top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 29g protein, 69g carbs, 27g fat.

The aubergines and tomatoes provide most of the carbohydrates, while the flour coating adds more. Olive oil and the cheeses contribute much of the fat, and Parmesan and mozzarella provide the main protein. Pair a portion with salad or green vegetables for a fresh, filling plate.

Build flavour into the sauce

Onion and garlic: Fry the onion first, then add the garlic so it flavours the oil without cooking for too long on its own.

Tomatoes and herbs: A 15-minute simmer lets the tomatoes soften before blending; basil goes in afterwards and simmers for a further 10 minutes.

Get the aubergine ready

Even slices: Cut the aubergines lengthways into thin slices so they are easy to layer and cook through evenly.

Light flour coating: Coat both sides, then fry until golden. Drain on kitchen paper to remove excess oil before assembling the dish.

Layer for a balanced bake

Sauce first: Spread tomato sauce over the base of the dish to keep the bottom layer from being dry.

Finish with sauce: Alternate aubergine, sauce and Parmesan, ending with tomato sauce before adding extra Parmesan and mozzarella. This leaves the cheese on top to brown in the oven.

Check the texture and timing

Sauce consistency: Blend it fully for a smoother result or leave some texture, as the recipe suggests. Keep it at a gentle simmer for the full 15 minutes before blending and another 10 minutes afterwards.

Oven finish: Bake at 180°C for about 35 minutes, looking for a golden top. Resting for 10 minutes helps the layers settle before serving.

What to serve alongside

A crisp green salad or simply cooked green vegetables make a fresh contrast to the rich cheese and aubergine. Crusty bread is also useful for catching any tomato sauce left on the plate.

Recipe notes & tips

• Use a wide pan when frying the aubergine so the slices can brown rather than steam.
• Add a little olive oil as needed between batches, since the aubergine can absorb it.
• Keep the sauce at a gentle simmer to reduce splattering.
• Blend the sauce to your preferred texture, from smooth to slightly chunky.
• Let the finished bake rest for the full 10 minutes to make serving easier.

Variations

• Add chilli: Stir a pinch of chilli flakes into the tomato sauce for gentle heat.
• Use fresh oregano: Replace the dried oregano with fresh leaves for a different herbal note.
• Add extra basil: Scatter a few fresh basil leaves over the bake just before serving.
• Change the cheese: Use a little less mozzarella and more Parmesan for a sharper, less stretchy topping.
• Make it more substantial: Serve the bake with pasta or crusty bread.

Common mistakes to avoid

• Thick slices: They can be awkward to layer and may stay firm; cut the aubergine thinly and evenly.
• Crowded frying pan: The slices may soften without browning; fry them in batches.
• Unseasoned sauce: The tomato layers can taste flat; season with salt and pepper before assembling.
• Too much sauce between layers: The bake can become loose; spread a layer over the aubergine rather than pouring it on.
• Skipping the rest: The layers may slide apart when served; leave the bake to cool for 10 minutes.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat in an oven at 180°C until hot throughout, or use a microwave for individual portions.

Frequently asked questions