Melanzane Parmigiana

  • Prep
    30 mins
  • Cook
    90 mins
  • Serves
  • Skill

Keep the cold away with an Italian Winter staple. Serve to the middle of the table and watch it disappear!


  • 2 tbsp Bertolli
  • 3 clove garlic
  • 3 thyme sprigs
  • 8 sage leaves chopped
  • 4 cans chopped tomatoes
  • 3 tbsps red wine vinegar
  • 3 tbsp granulated sugar
  • 6 large aubergines
  • 100 grams Parmesan
  • 85 grams white breadcrumbs
  • 50 grams pine nut
  • 2 mozzarella ball light
  • 1 handful basil


  1. Heat the Bertolli in a large frying pan, add the garlic, sage and thyme, and cook for a few mins. Tip in the vinegar and sugar, tomatoes and simmer gently for 20 mins.
  2. Meanwhile, heat a griddle and brush the aubergine slices on both sides with melted Bertolli, then griddle in separate batches. Do this until softened and slightly charred.
  3. In a large baking dish, spread a little of the tomato sauce over the base. Mix 25g of the Parmesan with the breadcrumbs and pine nuts and set aside. Top the sauce with a layer or two layers of aubergine slices, then season well. Spoon over more sauce, then scatter over some mozzarella, Parmesan and basil leaves. Repeat this process, layering up as you go – and finish with the last of the tomato sauce. Scatter over the cheesy breadcrumbs on the top.
  4. Heat oven to 200C/180C fan/gas 6 and bake for 30-40 mins until the top is crisp and golden, and the tomato sauce is bubbling around the edges. Scatter with basil leaves and serve with a side salad.