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Melanzane Parmigiana

Cook up a traditional Italian treat with our tasty Melanzane Parmigiana (aubergine, tomato and parmesan bake) recipe.
  • 45 minutes
  • Prep time20 minutes
  • 4 portions
recipe image Melanzane Parmigiana


  • 2 aubergines sliced
  • 40 grams Bertolli buttery spread with olive oil
  • 115 grams fresh mozzarella cheese
  • 115 grams grated Parmesan cheese
  • 400 grams can tomatoes
  • 1 tbsp tomato purée
  • 1 large clove garlic peeled and crushed
  • 1 tsp dried basil
  • 1 tsp dried marjoram
  • 0,5 tsp fennel seeds

Nutritional facts

Energy (kcal)319 kcal
Energy (kJ)1330 kJ
Protein (g)19.9 g
Carbohydrate incl. fibre (g)19.2 g
Carbohydrate excl. fibre (g)11.1 g
Sugar (g)11.0 g
Fibre (g)8.1 g
Fat (g)18.8 g
Saturated fat (g)10.0 g
Unsaturated fat (g)4.8 g
Monounsaturated fat (g)4.1 g
Polyunsaturated fat (g)0.6 g
Trans fat (g)0.0 g
Cholesterol (mg)42 mg
Sodium (mg)730 mg
Salt (g)1.82 g
Vitamin A (IU)1261 IU
Vitamin C (mg)18.2 mg
Calcium (mg)529 mg
Iron (mg)1.60 mg
Potassium (mg)806 mg


  1. Place all sauce ingredients in a saucepan and simmer for 15 minutes.
  2. Fry the aubergine slices in the Bertolli and drain on kitchen paper.
  3. Place a layer of tomato sauce in an ovenproof dish or individual dishes.
  4. Cover with a layer of aubergine slices and then slices of cheese.
  5. Repeat layers until all ingredients are used up, finishing with Parmesan cheese.
  6. Bake in centre of preheated oven 200 ° C, 180 ° C fan, Gas mark 6 for 20-25 minutes.