Melanzane Parmigiana - 508 calories

Melanzane Parmigiana - 508 calories

Pineapple27's Aubergine Parmigiana (Melanzane Parmigiana)

Preparation Time:1 hour

Cooking Time:30 minutes


Calories per serving:508


Brown Onions -150g

Olive Oil -65ml

Tinned Chopped tomatoes Canned -400g

Garlic, Raw -10g (2 cloves)

2 x Aubergines -580g

Panko Breadcrumbs -25g

Dried Oregano -1 Tbsp/5g

Mozzarella Cheese -1 Pack/125g

Manchego Cheese -50g

Tomato Puree -75g

Ground Cinnamon -½ Tsp/1.5g

Ground Nutmeg -½ Tsp/1.5g


Preparation: Peel and finely dice onion. Peel and finely chop garlic. Remove the stalks from the aubergines, slice them up into 5mm thick slices lengthwise, and put to one side. Grate the Manchego cheese.

You will need to cook/char the slices of aubergine before preparing this dish. You can do this either with a griddle pan, or a baking tray in a preheated oven (190 degrees)

Get the griddle pan or tray hot and put in a tablespoon of oil at a time, followed by a layer of the aubergines. grill the aubergines on both sides until lightly charred - you may have to do them in batches, as they probably won't all fit into your griddle pan in one go.

As each batch is finished, remove them to a tray and carry on grilling the rest until they're all nicely done.

Meanwhile, place 1 tblsp of olive oil into a large pan on a medium heat. Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft and the garlic has a tiny bit of colour.

Add tinned tomatoes to the onion, garlic and oregano. Add the nutmeg and cinnamon. Give the mixture a good stir, then put a lid on the pan and simmer slowly for 15 minutes.

When the tomato sauce is reduced and sweet, season it carefully with salt, pepper. You can leave the sauce chunky or you can puree it.

Prepare an ovenproof shallow dish, around 25 x 25cm square. Put in a thin layer of tomato sauce, followed by a single layer of aubergines. Repeat these layers until you've used all the ingredients up, finishing with the aubergines. This should do about 3 layers.

Cut the Mozzarella into thin slices and arrange over the aubergine. Sprinkle over the Manchego cheese (grated) and then finish off with the breadcrumbs, sprinkling in an even layer.

Place the dish in the oven and bake at 180°C/375°F/gas 5 for half an hour until golden, crisp and bubbly. Leave for 10 minutes to cool slightly as this really brings out the flavour. It can also be served cold.

You can use the same method substituting courgettes or fennel for the aubergines - both are delicious. But do try making it with aubergines - you'll love it!

Nutrition Information

Nutrition Data Per Serving

Calories (kcal)508.7

Carbohydrate (g)26.6

Fat (g)36.9

Fibre (g)6.6

Fruit & Veg4.6

Protein (g)18.5


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5 Replies

  • That looks absolutely yummy!

  • It was! Ended up eating a smaller portion, as it is so rich...

  • Thanks Pineapple27 I am right on it. It will be on my DD menu very shortly.

  • Looks great! I really like aubergine in dishes - that looks like an excellent recipe. :-)

  • Looks great!

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