Melanzane Alla Parmigiana

This dish is best eaten the day after it is made. It can be served hot or, as is often done in Campania, served at room temperature as part of an antipasto.
Melanzane Alla Parmigiana


ingredients for bake

  • 800g eggplant  
  • 20g salt 
  • 1 cup Cheez Sauce mix  
  • Cheez Sprinkles 
  • 80ml olive oil 


ingredients for tomato sauce

  • 40ml olive oil 
  • 75g onion  
  • 25g celery  
  • 2 teaspoons grated garlic 
  • 2 x 400g tins of chopped tomatoes 
  • 1 teaspoon salt 
  • Pinch of raw sugar 
  • 6-8 basil leaves 



Preheat oven to 200°C. Cut eggplant length ways into slices that are 5mm thick. Sprinkle each layer liberally with salt and place into a colander. Put a plate with a heavy weight on top. Set aside for 1 hour. 

Rinse the eggplant and pat dry with paper towel. Place flour in a bowlHeat oil in a large fry pan. 

Dip the eggplant into the flour, then fry over a moderate heat until golden brown and soft. Drain on paper towel. 

For the sauce, finely dice the onion and celery. Place the oil in a saucepan and when hot, add the onion, celery and garlic. Fry for approximately 5 minutes or until the onions just start to caramelise. 

Add the tomatoes, basil, salt and sugar. Boil on high for 8-10 minutes. The quicker you cook the tomatoes the better your sauce will taste. 

To assemble, place a layer of tomato sauce on the bottom of an ovenproof dish, then a layer of eggplant, then some Cheez Sauce. Repeat these steps.  

For the top of the bake, add the final layer of tomato sauce, drizzle of Cheez Sauce and then sprinkle with Cheez Sprinkles. You can add extra basil leaves on the top if you have some to spare.  

Bake for 30 minutes or until bubbling and golden.