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Melanzane alla Parmigiana

Melanzane alla Parmigiana(Aubergines with Parmesan)

And today…. a classic staple of the italian cuisine! Melanzane alla Parmigiana! A really comforting food, all vegetarian! Who says that in Italy we do not have vegetarian dishes!?? Really good to cook in lock down! Below also a suggestion for a lighter version ;D Enjoy!

Melanzane alla Parmigiana

Melanzane alla Parmigiana (Aubergines with Parmesan)

Prep Time 1 hour
Course Main Course
Cuisine Italian


  • 1 lt Vegetable Oil To fry
  • 2 big Aubergines
  • 200 g Cheddar cheese or Provola Grated
  • 100 g Parmesan Grated
  • 800 g Tomato Passata or chopped/ plum tomatoes
  • 1 medium Brown Onion
  • 1 Carrot
  • 2 Celery sticks
  • 2 tbsp Extra Virgin Olive Oil
  • 1 Vegetable Stock Cube


Tomato Sauce

  • Chop the onion, carrot and celery.
  • Stir fry them with the extra virgin olive oil.
  • Add the passata or chopped/plum tomatoes and the vegetable stock cube. Let it cook for 25 minutes.


  • Warm up the oil in a pan or in a deep fryer to around 190 degrees celsius.
  • Cut the aubergines in thin and long slices.

Fry them, few at times for few minutes, until they are golden. Put them in a dish covered by tissue paper, to absorb all the extra oil.

  • –LIGHTER ALTERNATIVE – Grill the aubergines instead of frying them!


  • In a casserole or a deep baking tray, pour some tomato sauce.
  • Create a layer of fried aubergines.
  • Spread on top a third of the grated cheese.
  • Repeat for 2 more times.
  • Cook in the oven for 30 minutes at 180 degrees Celsius. Let it cool down for 5 minutes at least (it is boiling!!) and enjoy!
Keyword Aubergines, Eggplants, Parmesan, Parmigiana, Parmigiano

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