Parmigiana alla melanzane | Baked Aubergine Parmigiana

Parmigiana alla melanzane | Baked Aubergine Parmigiana

If you’re looking for an Italian meat-free recipe for your family that’s tasty and quick to make this is the recipe for you it is simple and absolutely delicious. Serve with crusty bread. This is designed to be a low-cost recipe and good for vegetarians and this is one of my favorite vegetarian meal.

Every Italian cook has their own version of this classic aubergine dish. This “a classic northern Italian recipe”, It’s even better made a day ahead, last week I celebrated Thanksgiving with my closest friends and family and my themed for this year it all things Italian and this is one of the dishes I prepared a day ahead.

The first thing I did was to gather all my cheeses, I wanted to experiment a little bit. Instead of putting only mozzarella cheese and parmesan cheese why not add Provolone cheese and pecorino cheese to add some extra layers and texture to the dish.

Grille up some Aubergines. Make sure you get a big one so it is easy for layering up. (Photo from my Instagram Story)

I made my simple basic Basil Tomato Sauce recipe will be down below

Layered everything up like how you layer Lasagna and added some Basil leaves on every layer

Here you go you some crusty cheese on top after it is baked from the over again happy days!!!



Parmigiana alla melanzane | Baked Aubergine Parmigiana

Print Recipe
Serves: 6 Cooking Time: 30MINS


  • 5 large aubergine, cut lengthways into 6 slices about 5mm thick
  • Olive oil for shallow-frying or grillin in grill pan
  • 100g parmesan (or vegetarian alternative), grated
  • 100g Provolone cheese, grated
  • 50g pecorino cheese, grated
  • 18 large fresh basil leaves, plus extra to serve
  • 500g mozzarella, drained and roughly sliced
  • For the tomato sauce
  • 4 tbsp extra-virgin olive oil
  • 1 small onion, finely chopped
  • 400g tin plum tomatoes
  • Fresh basil leaves



For the tomato sauce, heat the extra-virgin olive oil in a saucepan with a lid, add the onion and cook until softened. Stir in the tomatoes, season with salt and black pepper, then cover the pan with the lid and simmer gently for 25 minutes.


Add fresh handful of basil for extra flavor.


Heat the oven to 200°C/180°C fan/gas


Grill the aubergine slices for 2-3 minutes on each side until golden. Remove and drain on kitchen paper.


Line up the aubergine slices on a large chopping board, season with salt and pepper, then sprinkle with 25g of the parmesan/vegetarian alternative.


Line a large ovenproof dish (about 30cm by 20cm) with about a quarter of the tomato sauce and put the aubergine slices, grated cheese (provolone, pecorino) and basil.


Spoon the rest of the tomato sauce over and around, then top with the remaining mozzarella slices and parmesan.


Bake for 15-20 minutes until the top is golden brown and beginning to bubble. Serve with extra basil leaves and a side salad.


Make to the end of step 4 but don’t top with the cheese. Cover the baking dish with cling film and leave in the fridge for up to 24 hours. Top with the cheeses, then bake as in the recipe.


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