Aubergine parmigiana
Aubergine parmigiana is a pastaless, vegetarian take on lasagne. It is made with roasted aubergine layered with glossy tomato sauce and a savoury cheese-breadcrumb mix, baked under a golden gratin. It is simple to assemble and full of clean, confident flavour. Give it a go tonight and serve with bread and a green salad.
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Ingredients
Aubergines
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2
Aubergines (about 800 g)
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½ tsp
Coarse salt
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2 tbsp
Olive oil
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Tomato sauce
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1 tbsp
Olive oil
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1
Onion, finely chopped (about 75 g)
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2
Garlic cloves, finely chopped
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2 cans
Cherry tomatoes
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200 ml
Water
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1 tsp
Sugar
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1 tsp
Coarse salt
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Cheese topping
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100 g
Parmigiano reggiano, finely grated
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25 g
Panko breadcrumbs
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10 g
Basil leaves, shredded
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50 ml
Olive oil
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Freshly ground black pepper
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150 g
Cheddar cheese
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To serve
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Wholemeal bread
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Green salads
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Instructions
Aubergines
Tomato sauce
Cheese topping
Assembling
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
To achieve a crunchy topping on your aubergine parmigiana, lightly toast the panko in a bit of olive oil until pale gold, then stir through Parmigiano Reggiano, shredded basil, and a pinch of black pepper. Make sure the oil coats the crumbs evenly so they crisp rather than dry out. Scatter the cheese-breadcrumb mix thinly between the aubergine and tomato layers, as you would in a lasagne, then finish with a final sprinkle, plus a separate layer of grated cheese on top, for a proper gratin.
FAQ: Questions about aubergine parmigiana
Thinking about making aubergine parmigiana and looking for some advice? Our FAQ section offers helpful answers to common questions, enabling you to create perfect layers, a rich tomato sauce, and a delicious cheese topping. Whether you want to know more about preparing it in advance, freezing options, or serving suggestions, you can find all the information you need to fully enjoy this classic Italian dish.
What is aubergine parmigiana?
Aubergine parmigiana is a beloved Italian dish known for its comforting layers of aubergines, rich tomato sauce, and mixed cheeses, all baked to golden perfection. The aubergines are sliced, salted to draw out moisture and reduce bitterness, and then baked to make the dish lighter. The tomato sauce is made with sautéed onions, garlic, and canned cherry tomatoes, creating a sweet and aromatic base. The cheese topping features Parmigiano Reggiano, cheddar, Maasdam, panko breadcrumbs, and basil, adding a unique twist with extra crunch and freshness. You assemble the dish in layers of sauce, aubergine slices, and cheese, then bake it until it is beautifully golden.
Do I need to peel the aubergines before using them?
No, you do not need to peel the aubergines. The skin softens during cooking, adding both colour and texture to the dish. Peeling is optional and depends on personal preference.
Can I prepare aubergine parmigiana in advance?
Yes, you can prepare aubergine parmigiana ahead of time. Simply assemble the dish with layers of tomato sauce, baked aubergines, and cheese, then cover and refrigerate it for up to 24 hours before baking. Alternatively, you can bake it, let it cool, then cover and refrigerate it for up to two days. Reheat it in a preheated oven at 180-200 °C for 15-20 minutes before serving. Cool completely, cover, and refrigerate. Consume within three days for maximum freshness.
Can I freeze aubergine parmigiana?
Yes, you can freeze aubergine parmigiana. After baking, let the dish cool completely to avoid condensation and freezer burn. Place it in a freezer-safe, airtight container or wrap it tightly in clingfilm and foil. You can freeze the whole dish or portion it out. Alternatively, you can freeze the assembled but unbaked dish to bake at a later time. Aubergine parmigiana can be frozen for up to three months. For best results, thaw the dish overnight in the refrigerator and then reheat it in the oven until it is hot and bubbling.
Nutritional values per serving
Energy:
427 Kcal
| Energy distribution % | Nutritional values per serving | |
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| Fibre | - | 7.4 g |
| Protein | 21.7 % | 22.8 g |
| Fat | 61.9 % | 29.9 g |
| Carbohydrates | 16.4 % | 17.2 g |
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Easy aubergine parmigiana – a pastaless vegetarian lasagne
Think of Aubergine parmigiana as lasagne’s Mediterranean cousin, who has left the pasta at home and doubled down on flavour. Also known as melanzane alla parmigiana, it layers tender, roasted aubergines with a bright tomato sauce and a generous shower of breadcrumb-cheese mix, for a simplified southern Italian classic. We particularly love how the aubergine caramelises ever so slightly for a subtle earthy sweetness.
It nods to Italian cooking in all the right ways, including a few ingredients and patience in the oven, yet it is wonderfully low-effort. In spirit and structure, it resembles a pastaless vegetarian lasagne. One slice in and you will see why this is the kind of “simple” that tastes like you worked all afternoon.
Layered with tomato sauce and a cheese-breadcrumb mix
The tomato sauce brings the soul of Italy to the aubergine parmigiana. We simmer sweet cherry tomatoes with onion and garlic until it is thick and glossy – the Italian way. A pinch of sugar rounds out the acidity, while salt enhances the fruitiness, and the gentle simmer concentrates everything into a velvety sauce that clings to the aubergine slices.
Just like a lasagne, you build the bake in layers, adding the sauce, the roasted aubergine, and the cheese-breadcrumb mix. On top goes the final cheese and panko breadcrumb crown: Parmigiano Reggiano for salty depth, cheddar for creamy richness, and Maasdam for a soft, nutty note. The panko breadcrumbs contribute a crispy and savoury top that cracks to reveal enticing layers of goodness.
Make Italian melanzane alla parmigiana for family dinners
Set the melanzana alla parmigiana in the centre of the table and it feels instantly Italian. Steaming, aromatic, and made for sharing. Children can help themselves, adults go back for seconds, and the tin empties faster than you expect.
You can also opt for a full spread, inviting the entire family for a day of feasting, as is customary in Italy. Add a light Caprese salad and bruschetta with tomato and basil, then round it out with simple pasta, such as spaghetti aglio e olio. If you want more oven comfort, try baked ziti or baked gnocchi; both are perfect pairings for this aubergine parmigiana.
Adjust the recipe
Our aubergine parmigiana invites culinary creativity. For small tweaks with big payoffs, try adding crushed red pepper flakes to the tomato sauce for gentle heat, or stir extra basil through the panko for a greener, fresher finish.
Swap part of the Parmesan for more Maasdam, if you prefer a sweeter, nuttier top, or fold a handful of mozzarella between the layers for extra stretch. For deeper savoury notes, sauté mushrooms with the onion and garlic, or add strips of roasted red pepper.
Meat-eaters could layer in paper-thin prosciutto for a salty counterpoint without losing the dish’s character.
