Eggplant with Parmesan and tomato

Aubergine met tomaat en parmezaan 5
Eggplant with Parmesan and tomato
Aubergine met tomaat en parmezaan 5 scaled
Melanzane alla Parmigiana, an Italian dish full of pure and rich flavors
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main dish, Vegetables
Cuisine Italian, Own recipe
Servings 5 persons
Calories 330 kcal


  • oven
  • cutter / blender
  • deep pan
  • baking dish Ø 23 cm


  • 2 eggplant fresh
  • 150 gr Parmesan fresh grated
  • 2 tbl spoon olive oil
  • salt and pepper

Tomato sauce:

  • 500 gr tomatoes ripe
  • 1 onion
  • 2 clove garlic
  • 250 ml passata
  • 2 tbl spoon tomato paste
  • 2 tbl spoon olive oil
  • ½ tea spoon sweet paprika powder
  • ½ tea spoon spicy paprika powder
  • 3 tea spoon dried oregano
  • 10 gr basil fresh
  • salt and pepper


  • Preheat the oven to 180º.
    Rinse the eggplants and cut them into slices of 3-5 mm. Place baking paper on an oven tray and arrange the slices neatly next to each other. Drizzle them with olive oil and season with salt and pepper.
    Roast them in the oven for 25 minutes.
    aubergines op bakplaat
  • In the meantime we make the tomato sauce. Chop the onion and grate the garlic clove. (I sometimes get a comment that you can't grate garlic… Well, I have a small grater for that and it works perfectly)
    Cut the tomatoes into small cubes.
    Put 2 tbsp olive oil in a deep pan and stew the onion together with the garlic. When the onion becomes translucent, add the diced tomatoes. Let this simmer for 3-4 minutes. Then add the passata, tomato puree, sweet and spicy paprika powder. Stir well. Shred the basil and also add the oregano.
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  • Puree the sauce with a hand blender or blender. I do this with pulses because I still want chunks. So don't mix for too long.
    Taste and season with salt and pepper.
  • Grate 150 g Parmesan cheese.
  • First spoon tomato sauce onto the bottom of the casserole and cover the bottom. Then arrange the eggplant slices and completely cover the bottom tomato layer. Sprinkle the eggplants with Parmesan.
    Repeat the previous layers. I was able to lay 3 layers in a Ø23 cm mould. Finish with some more tomato sauce and Parmesan cheese.
    Place in the oven for 25 minutes at 180º.


Eggplant with Parmesan and tomato… “Melanzane alla Parmigiana” is a traditional Italian dish loved for its simplicity and rich flavor. Consisting of eggplant, homemade tomato sauce, garlic, Parmesan cheese, basil and oregano, this dish offers a delicious combination of ingredients that come together perfectly in every bite.
The eggplants are fried or grilled beforehand until they are soft and lightly colored. I make my own tomato sauce with ripe tomatoes, onion, garlic, basil and extra herbs. 
I build this delicious eggplant dish alternately in layers: tomato – eggplant – Parmesan and so on 3 times.
Fresh basil and oregano add an aromatic finishing touch.
Melanzane alla Parmigiana is not only delicious, but also nutritious, and it’s a great way to enjoy fresh, seasonal vegetables. Perfect for both weeknight dinners and special occasions, this dish is sure to impress your guests. Are you looking for a tasty and simple way to enjoy eggplants? Then try this Melanzane alla Parmigiana!


Calories: 330kcalCarbohydrates: 28gProtein: 13gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 26mgSodium: 601mgPotassium: 1075mgFiber: 9gSugar: 13gVitamin A: 1810IUVitamin C: 27mgCalcium: 334mgIron: 3mg
Keyword melanzane alla Parmigiani, aubergines met tomaat en Parmezaan, oven roasted eggplant, eggplant recipe, eggplant, italian recipe, italian style eggplant, parmesan cheese, vegetarian dinner recipe
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by Patricia

I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!

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Dit boekje is mijn culinaire ode aan de Mediterraanse keuken; een collectie van smaken en aroma's die vooral mijn passie voor koken belichamen en bedoeld om zowel de ervaren chef als de thuiskok te inspireren of te verrijken met de eenvoud en puurheid van de Mediterraanse smaken. Makkelijke gerechten, toegankelijk voor iedereen en met een breed smakenpalet...

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