First of all let me apologise for the terrible headline, finding a pun for Melanzane Parmiagana was next to impossible and given my strong love of puns I couldn’t go without. If you do have a better suggestion please let me know in the comment sections and I will happily change it!

This is my go to dinner when I feel like something warm, comforting and soup just won’t cut it. Is it me or does food feel so much more filling when you have to use both a knife and a fork?!? Have this by itself or with a salad but ALWAYS go heavy on the parmesan – you won’t regret it!


  • 2 Tablespoons olive oil
  • 1 Can chopped tomatoes
  • 1 Garlic clove
  • 1 Aubergine
  • 1 Tablespoon mascarpone
  • 2 Tablespoons parmesan


  1. Preheat the oven to Fan 180 degrees C
  2. In a pan heat 1 tablespoon of olive oil
  3. Finely chop or mince garlic clove and add to hot olive oil
  4. Let simmer until the garlic has softened
  5. Add chopped tomatoes and stir until combined
  6. Leave to simmer for 10 minutes
  7. In the meantime finely slice the aubergine
  8. In a frying pan heat 1 tablespoon of olive oil and add the aubergine
  9. Add the mascarpone to the tomato mixture and simmer for another 5 minutes whilst the aubergine softens in frying pan
  10. In a small baking ramekin line the bottom with softened aubergine then add a layer of tomato and mascarpone sauce followed by another aubergine layer and so forth until you reach the top where there should be a thin layer of tomato sauce followed by a heavy sprinkling of parmesan
  11. Place in oven and bake for 15 minutes and dig in!

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