Mary Berry Aubergine Melanzane Recipe

This Mary Berry Aubergine Melanzane Recipe is a rich and bubbling recipe, which features roasted aubergine slices and creamy mozzarella. It’s a comforting vegetarian bake, ready in about 1 hour and 15 minutes.

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Mary Berry Aubergine Melanzane Recipe Ingredients

The Vegetables

• 3 large aubergines (eggplants), trimmed and sliced lengthways into thin slices
• 4-5 tablespoons olive oil (for brushing)
• Salt and freshly ground black pepper

The Tomato Sauce

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 2 x 400g tins chopped tomatoes
• 1 tablespoon sun-dried tomato paste (or regular tomato purée)
• 1 teaspoon sugar
• A small bunch of fresh basil, chopped

The Topping

• 2 x 125g balls mozzarella cheese, sliced or torn
• 55g (2 oz) freshly grated Parmesan cheese
• 3 tablespoons fresh white breadcrumbs (Mary’s secret for crunch)

How To Make Mary Berry Aubergine Melanzane Recipe

1. Roast the aubergines: Preheat the oven to 220°C (200°C fan/425°F/Gas 7). Arrange the aubergine slices in a single layer on two large baking sheets. Brush liberally with olive oil and season with salt and pepper. Roast for 20 minutes until pale golden and soft. Turn them over halfway through if needed. (Roasting prevents the dish from being greasy, a common issue when frying aubergines).
2. Make the sauce base: While the aubergines roast, heat 2 tablespoons of oil in a pan. Add the onion and cook gently for 5 minutes until softened. Add the garlic and cook for another minute.
3. Simmer the tomatoes: Add the chopped tomatoes, sun-dried tomato paste, and sugar to the onions. Season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 10-15 minutes until the sauce has thickened and reduced. Stir in the chopped basil.
4. Layer the dish: Grease a shallow ovenproof dish (about 2 litre capacity). Spoon one-third of the tomato sauce into the base. Arrange half of the roasted aubergine slices over the sauce. Top with half of the sliced mozzarella.
5. Repeat layers: Spoon over another third of the tomato sauce, followed by the remaining aubergines and the remaining mozzarella. Finish with the final layer of tomato sauce.
6. Add the topping: Mix the grated Parmesan and breadcrumbs together in a small bowl. Sprinkle this mixture evenly over the top of the dish.
7. Bake: Bake in the oven (at the same temperature, 200°C fan) for 30–35 minutes, or until the top is golden brown, crisp, and the tomato sauce is bubbling around the edges.
8. Rest and serve: Remove from the oven and let it stand for 10 minutes. This resting time allows the sauce to settle so it is easier to serve.

Recipe Tips

• Roasting vs. Frying: Traditional recipes fry the aubergine, which acts like a sponge for oil. Mary Berry’s method of roasting them makes the dish lighter and healthier without sacrificing texture.
• Breadcrumb Crunch: The addition of fresh white breadcrumbs mixed with the Parmesan is a classic Mary Berry touch. It provides a textural contrast to the soft vegetables and cheese.
• Sauce Thickness: Ensure you simmer the tomato sauce until it is thick. If the sauce is watery, the final dish will be sloppy. The aubergines release moisture as they cook, so the sauce needs to be robust.
• Serving Size: This feeds 6 as a side dish or 4 as a generous main course.
• Sun-Dried Tomato Paste: Mary often prefers sun-dried tomato paste for a deeper, more intense umami flavor than standard purée, but standard works in a pinch.

What To Serve With Mary Berry Aubergine Melanzane Recipe

This Italian-inspired bake pairs well with simple, crusty sides.

• Garlic Bread: To scoop up the rich tomato sauce.
• Green Salad: A crisp salad with a sharp vinaigrette cuts through the cheese.
• Ciabatta: Warm slices of fresh bread.
• Grilled Chicken: If you want to serve this as a side dish to meat.

How To Store Mary Berry Aubergine Melanzane Recipe

• Refrigerate: Store leftovers in the baking dish covered with foil, or transfer to an airtight container. It keeps well in the fridge for up to 3 days.
• Reheat: Reheat in a 180°C oven for 20 minutes until hot through to re-crisp the topping. Microwave reheating will make the breadcrumbs soft.
• Freeze: This dish freezes beautifully. Assemble it but do not bake (or bake and cool), then wrap tightly and freeze for up to 2 months. Thaw completely before baking.

Mary Berry Aubergine Melanzane Recipe Nutrition Facts

• Calories: 320
• Total Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 45mg
• Sodium: 350mg
• Total Carbohydrates: 14g
• Dietary Fiber: 6g
• Sugar: 8g
• Protein: 12g

Nutrition information is estimated per serving (based on 6 servings).

FAQs

Try More Recipes:

• Mary Berry​ Aubergine Lasagne Recipe
• Mary Berry Ratatouille Recipe
• Mary Berry Sausage Supper Recipe