Brinjal bake (Parmigiana di melanzane)

Recipe

Brinjal bake (Parmigiana di melanzane)

Melanzane, is the Italian word for brinjal (egg plant or aubergine, as some may refer to them). And the ever-so-popular version where slices of roasted brinjal are smothered in a rich Italian tomato sauce and baked with cheese on top, is known as Parmigiana di melanzane. This is an absolutely wonderful side dish or starter. I have shared this sauce recipe, for the Best Italian tomato sauce on my blog recently, but to make your cooking easier, I am giving you the complete recipe to prepare this amazing combination.

Serves 4

Ingredients

30 ml (2 tbsp) olive oil

2 onions, finely chopped

1 celery stalk with leaves, chopped

2 cloves of garlic, crushed

1 red pepper, seeded and cubed

1 bay leaf

2 x 410 g tins chopped tomatoes

1 x 50 g (50 ml) sachet of tomato paste

15 ml (1 tbsp) balsamic vinegar

30 ml (2 tbsp) chopped fresh basil leaves or thyme

30 ml (2 tbsp) chopped fresh Italian parsley

200 g cherry tomatoes, halved

salt and pepper to taste

extra olive oil for frying

2 large or 3 medium brinjals, halved and then thinly sliced, lengthwise

250 ml (1 cup) grated mozzarella cheese

fresh basil leaves

Method

1. Heat half the oil in a large saucepan over a medium temperature. Sauté onions until soft, then add celery, garlic and pepper and sauté until aromatic.
2. Add the bay leaf, chopped tomatoes, tomato paste, vinegar and chopped herbs, into the onion mixture and bring to a boil.
3. Reduce heat and gently simmer without a lid for 20 minutes or until the sauce is slightly thickened, stirring regularly.
4. Add the cherry tomatoes and simmer for another 10 minutes. Stir in the remaining oil and season to taste.
5. Meanwhile, heat a large frying pan over medium temperature. Add a thin layer of oil and panfry brinjal on both sides, in batches, until golden brown and cooked. Drain on paper towel to remove any excess oil. Season to taste.
6. Preheat oven to 200 °C. Spread some of the tomato sauce in an oven dish, about 30 x 20 x 5 cm in size. Pack a layer of brinjal on top of the sauce. Repeat with the remaining sauce and brinjals.
7. Sprinkle cheese on top. Bake for 25-30 minutes or until golden brown and cooked. Garnish with basil leaves and serve immediately.

Tip

1. For a meatier version with the same concept, make my Greek mince & brinjal bake. Click here for the recipe.

Photo by Adel Ferriera for LiG Tydskrif‘s Autumn 2026 issue.