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Melanzane Parmigiana

Keep the cold away with an Italian Winter staple. Serve to the middle of the table and watch it disappear!
  • 2 hour
  • Prep time30 minutes
  • 4 portions
recipe image Melanzane Parmigiana


  • 2 tbsp Bertolli
  • 3 cloves 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 nuts
  • 2 mozzarella ball light
  • 1 handful basil

Nutritional facts

Energy (kcal)671 kcal
Energy (kJ)2806 kJ
Protein (g)37.7 g
Carbohydrate incl. fibre (g)92.4 g
Carbohydrate excl. fibre (g)58.5 g
Sugar (g)58.0 g
Fibre (g)33.8 g
Fat (g)23.9 g
Saturated fat (g)9.4 g
Unsaturated fat (g)9.9 g
Monounsaturated fat (g)4.5 g
Polyunsaturated fat (g)5.5 g
Trans fat (g)0.0 g
Cholesterol (mg)57 mg
Sodium (mg)1080 mg
Salt (g)2.70 g
Vitamin A (IU)1385 IU
Vitamin C (mg)58.9 mg
Calcium (mg)523 mg
Iron (mg)8.44 mg
Potassium (mg)3242 mg


  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.