Parmigiana tart with grilled eggplant, tomato mozzarella & basil

Parmigiana tart with grilled eggplant, tomato mozzarella & basil

By 20/03/2018

Do you like "Parmigiana di melanzane"? That super tasty baked dish made of fried eggplant slices, tomato sauce, grated parmesan cheese and (optional) mozzarella?

If you do, then you will like my "Parmigiana tart" which is made with the same ingredients of Parmigiana but is a little lighter because I have not fried the eggplant but I have just grilled it instead.

I wished I made a larger tart: I am not joking: it went in minutes! We all enjoyed it so much! My sister Laura had a slice too. Laura now lives next door to me which is so nice and she often comes for an aperitif after work. Until recently this was only a dream for me; I always wanted my sister to be closer and it did happen. Over a year ago she was living in Italy and then, because she could not find any work, she decided to move to the UK. These days finding work in Italy is tricky but hopefully things will get better there. I know she will want to go back on some point but so far so good, I love having Laura close to me and she seems to be enjoying her time here too.

Laura gave thumbs up on this one, this tart was really delicious. If you want a speedy recipe just buy the pastry which can be shortcrust or puff pastry; so all you'll need to do is to make the sauce and grill the eggplant. What a wonderful dish, I will make it again very soon!

If you like Parmigiana, check out my parmigiana recipe!

  • Prep Time : 35 minutes
  • Cook Time : 35 minutes
  • Yield : 6



Wash the eggplant, cut the ends off and thinly slice it. Heat up a gridle pan and when it is very hot grill the eggplant slices on both sides until soft then set aside.

Parmigiana pie with eggplant, tomato, mozzarella and basil

Put the flour on your worktop, make a heap and pour inside the egg, salt and pepper, a pinch of salt, the diced butter and the cold water. Mix well with a fork then work the pastry with your hands (or with a blender) and make a smooth ball. Wrap it in cling film and put it in the fridge for 30 minutes.

Sprinkle some flour on your work top then thinly roll the pastry using a rolling pin; add a little extra flour if it feels too sticky. Place the pastry on a round greased baking tray ( I have used one for tarts) measuring approx 25 cm or 10 inch, pinch the bottom with a fork and bake for 10 minutes at 180C or 350F.

Parmigiana tart with tomato, eggplant and mozzarella

In the meantime chop the onion finely and stir fry it in a sauce pan with 2 tbsp of olive oil. Add the tomato sauce, salt and pepper and 3 or 4 basil leaves. Bring to the boil and simmer for about 10 minutes over a gentle heat.

Take the tart out of the oven, spread some cooled down tomato sauce on the bottom and scatter a few torn basil leaves on top.

Place some eggplant slices, basil leaves, tomato sauce and mozzarella cubes on top. Sprinkle with parmigiano.

Continue with more layers of eggplant, tomato sauce, basil and mozzarella until the end of your ingredients.

Parmigiana tart with eggplant, tomato and mozzarella

Sprinkle with parmigiano and bake at 180C or 350F for 20 minutes or until golden on top.

Drizzle with olive oil and serve.

Parmigiana pie with eggplant, tomato, mozzarella and basil

Parmigiana pie with eggplant, tomato, mozzarella and basil

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22 Responses to Parmigiana tart with grilled eggplant, tomato mozzarella & basil

  1. maria

    It’s always nice to have sisters around… no matter what age!
    I am always looking for eggplant recipes and this one looks delicious… thanks for sharing Alida!

    • Alida

      Thanks Maria. Eggplant is one of the most tasty veggies ever. I cannot wait for summer to have some of my dad’s homegrown ones!

  2. gloria

    We love eggplant!! Love this recipe cara!

    • Alida

      Grazie carissima.

  3. Balvinder

    Beautiful! Something that I want to try!

    • Alida

      I can certainly recommend it!

  4. Angie@Angie's Recipes

    Haven’t made any recipe with eggplant and this one looks so good that I can’t wait to try it. Wish I could have a slice for the lunch!

    • Alida

      And I would gladly invite you over for lunch dear Angie! We have been commenting on each other’s blogs for years!

  5. 2pots2cook

    Alida dear, if I am crazy about something it’s Parmigiana. Every single version of it !!!! This is fantastic ! My son adores it too ! Thank you so very much 🙂 🙂

    • Alida

      Yes parmigiana is really amazing… once you start eating it you cannot stop. For us too it is a real treat.

  6. Grumpytyke

    I think I will make this without the pastry. Perfect for one of our ‘veggie’ days. It’s a pity I see no way to put a ‘like’ on your posts because that flags it up to my followers and, of course, I have to enter all my data to make this comment, which means I often will not do it and unless I open my email I don’t see you’ve podted as they don’t appear in my reader. I have a similar problem with another site where I often find recipes I like.

  7. Lorelle

    How wonderful to have your sister so close now. Enjoy this special time Alida. The tarts looks amazing, love an eggplant parmigiana! 🙂

    • Alida

      My sister is totally addicted to parmigiana too!

  8. Kate - Gluten Free Alchemist

    How nice to have your sister next door. It must be nice for all of you.
    I can see why you wished you’d made a bigger tart….. it’s a great twist on a classic dish. I will definitely have to make this with GF pastry x

    • Alida

      You can easily make it gluten free, it will be just as nice.

    • Alida

      Hai ragione e aspettiamo la primavera che quest’anno tarda ad arrivare.

  9. All That I'm Eating

    This looks SO good! Can you ever go wrong with aubergine, mozzarella, tomato and basil? I don’t think so!

    • Alida

      The perfect combination!

  10. speedy70

    Strepitosa, complimenti!!!!!

  11. elisabetta

    Just 3 days before you posted this I also made the delectable parmigiana di melanzane (I oven-roasted the aubergines) but made a pasta al forno out of it – heaven. I love your recipe and can’t wait to try it out. Viva la parmigiana!! 🙂

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