Authentic Amazing Melanzane Parmigiana Recipe

Authentic Amazing Melanzane Parmigiana

A truly delicious Italian classic dish of sliced grilled aubergines in a rich tomato sauce and bread crumb topping.
Shopping List for Bellavita:
Parmigiano Reggiano
Balsamic Vinegar
Pine nuts
Buffalo Mozzarella
5 from 1 vote
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Course: Main Course
Cuisine: Italian
Prep Time: 30 minutes
Total Time: 1 hour
Servings: 4
Author: Vikkie Lee


  • 3 cloves garlic minced
  • 3 sprigs thyme
  • 8 large sage leaves
  • 2 690ml jars Italian passata
  • 3 tbsp balsamic vinegar
  • 3 tbsp caster sugar (or sweetener)
  • 4 very large aubergines thinly sliced, lengthways
  • 100 g Parmigiano Reggiano grated
  • 120 g breadcrumbs (from wholemeal bread is healthier)
  • 50 g pine nuts
  • 250 g Buffalo mozzarella torn up in to chunks
  • Bunch fresh basil leaves


  • In a deep based pan, heat up the oil and gently saute the garlic, thyme and sage for around 5 minutes.
  • Now add the passata, balsamic vinegar and sugar (or sweetener) and simmer for 25 minutes, stirring occasionally.
  • While you wait, coat each slice of aubergine with oil (or oil spray) and gently grill both sides in a griddle or frying pan until softened and set aside until all the aubergines are cooked.
  • Preheat your oven at 200c (or gas mark 6) and in a large mixing bowl, mix together 25g of the parmigiano reggiano, all the breadcrumbs and pine nuts and leave to one side.
  • Then using a large deep baking dish, spoon some of the tomato sauce and spread around as a base.
  • Now create a layer of aubergine slices and season before spooning over more sauce.
  • Sprinkle a few pinches of mozzarella here and there with some parmigiana and basil leaves and repeat the layers, finishing with tomato sauce at the top.
  • Finally sprinkle over the breadcrumbs you mixed earlier and bake in the oven for 30-40 minutes and garnish with more basil.  Buon appetito!