Melanzane parmigiana, 67p a serving

May 28, 2015 | 2 comments


Melanzane parmigiana, 67p a serving

I made this for DD2 recently and it came out pretty well, although rather salty. The basic recipe is another one from The Silver Spoon

Edit 17Jun15 – I made this again and left out all seasoning and it was still quite salty enough, so I would recommend that you use no salt

I changed it around a bit, leaving out a couple of eggs poured over the top, and adding breadcrumbs in the layers, and mixed in with the parmesan on the top to make it a crispier topping. So this is my version of a classic Italian dish

2 aubergines, Aldi 49p each, 98p
a tin of tomatoes, 31p
3 tbslp oil, Aldi 98p/litre, 4p
25g parmesan, Aldi £2.69/200g, 34p
100g mozzarella, Aldi 43p
100g breadcrumbs, 45p/800g loaf, 6p
4 x 200g potatoes, Aldi £1.59/2.5kg, 51p
Serves 4
Total cost £2.67, 67p a serving

per serving, 417 cals, 60g carb, 20g fat, 18g protein, 8g fibre

We need to remove some of the moisture from the aubergine or the finished dish will be watery. Slice the aubergine thinly across the width or down the length, whichever you prefer. Salt them generously and leave in a colander for an hour if you can stand it, or half an hour at least. Rinse them well and pat dry.

Now cook them in a frying pan in a bit of the oil until really soft, this process also removes moisture. You will probably need to cook them in batches. Be mean with the oil, they will soak up as much as you give them, but can taste too oily if you use lots.

Slice the mozzarella, grate the parmesan and put the breadcrumbs in a small dish.

Now, using a small to medium sized oven-proof dish, layer up. Put a few tblsps of the tomatoes in the bottom, top with a few slices of aubergine, a few slices of mozzarella a sprinkle of breadcrumbs and a sprinkle of parmesan. Repeat until everything is used up. Top with parmesan and breadcrumbs.

Bake in a medium oven for 30 minutes. If you have a microwave, half cook the potatoes in there, rub with oil and salt and finish in the oven with the Parmigiana for a nice oven baked flavour.

Just like this, this tastes lovely.

I seasoned the tomatoes and I think that’s why it tasted too salty, so have left out any seasoning here. If you have any, add some fresh basil  leaves in the layers. Similarly, if you have any,  serve with  fresh salad leaves and crusty bread.

Faggots & Gravy



  1. Lesley

    I wasn’t trying to get bitterness out Catarina, I was trying to get some of the moisture out. I tried drying out slices in the oven when I did a moussaka, but I don’t think I left them in for long enough as the finished dish was too wet.

    Where do you get the solid mozzarella blocks from that are cheaper? All the cheap mozzarella I’ve seen on mySupermarket is in the little bags.

    I know Italians love aubergines, but all those lovely options! I’m envious now. Yes, bring some back for us 🙂 I went lots of times in and around Verona for the opera festival with Mum, she finds the travel too onerous now, alas. One of the things we loved to do when there was eat a lunch of an enormous fresh peach, fresh white cheese and fresh made bread, sitting under the olive trees on Lake Garda. We often stayed in Torri del Benaco, right on the lake.

  2. Caterina

    Hi Lesley,

    You don’t really need to salt the aubergines anymore, this used to be done long time ago to remove the bitterness from aubergines, but now it has been bred out of them! Also, rather than wet mozzarella try to use the solid blocks, they are cheaper and don’t throw out lots of water.

    If you want really healthy, slimming parmigiana you can also grill the aubergine slices, with minimal fat.

    I am just back from Italy visiting family, there you can find frozen grilled aubergine slices, frozen artichoke quarters, amazing veg, easy and super cheap. Maybe I should start importing them!

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