Melanzane Parmigiana with Chorizo
Some recipes feel like pure comfort, and this Melanzane Parmigiana from chef Guy Clark is one of them. The classic Southern Italian dish of layered aubergine, tomato, and cheese gets a delicious twist with the addition of smoky chorizo. It’s rich, bubbling, and so delicious.
FAQs Melanzane Parmigiana with Chorizo
Can I make this dish vegetarian?
Yes. Simply omit the chorizo. The dish is still deliciously rich and satisfying without it.
Do I need to salt the aubergine?
It’s optional. Salting draws out some bitterness and moisture, but modern aubergines are milder, so you can skip this step.
Can I prepare it ahead of time?
Yes. Assemble the dish up to a day in advance, cover, and refrigerate. Bake just before serving.
Can I freeze it?
Yes. Bake first, cool completely, then freeze in an airtight container for up to 2 months. Defrost in the fridge before reheating.
What can I serve it with?
It’s perfect on its own with a green salad, or alongside crusty bread or roasted vegetables.
Serving Suggestions
- Serve with a simple green salad dressed with olive oil and lemon juice to cut through the richness.
- Add a side of crusty bread or garlic focaccia to soak up the tomato sauce.
- For something heartier, pair with a bowl of buttered pasta or creamy polenta.
- Add a protein of choice such as roast or grilled chicken.
- A glass of medium-bodied red wine, such as Sangiovese or Shiraz, complements the smoky chorizo beautifully.
The Recipe serves four people.
Melanzane Parmigiana with Chorizo Recipe
Ingredients
- 8 ripe tomatoes
- 1 tin chopped tomatoes
- 60 grams fresh basil 50 grams for the sauce, 10 grams for garnish
- 250 grams Soft mozzarella or Bocconcini mozzarella torn
- 150 grams Parmesan grated
- 125 ml red wine
- 5 Tbsp sugar
- Splash of balsamic vinegar
- 150 grams chorizo sausage
- 5 medium aubergines
- Pinch of dried oregano
- Salt and pepper
- 200 ml fresh cream
- ½ red chilli finely chopped
- 3 Tbsp butter
- Drizzle of olive oil
- Squeeze of lemon juice
- 3 cloves garlic crushed
Instructions
Cook the chorizo and sauce:
- Slice the chorizo into medallions and fry for 1 minute in 1 Tbsp butter. Remove the skins from the fresh tomatoes by briefly blanching in boiling water, then chop finely. Add them to the pan with the chorizo and cook over medium heat.
Add the rest of the sauce ingredients:
- Pour in the red wine and allow the alcohol to cook off. Add balsamic vinegar, remaining butter, oregano, lemon juice, garlic, and red chilli. Season with salt and pepper. Stir in chopped basil and simmer until thickened.
Prepare the aubergine:
- Slice the aubergines into 0.5 cm rounds. You can salt them to draw out moisture, though it’s not essential. Grill on both sides until golden and slightly softened.
Assemble the dish:
- Preheat the oven to 180°C. In a medium baking dish, layer aubergine, sauce, torn mozzarella, Parmesan, a drizzle of cream, and seasoning. Repeat until all the ingredients are used.
Bake:
- Bake for about 15 – 20 minutes, until the top is bubbling and lightly browned. Garnish with fresh basil and serve
Notes
Storage and Reheating
- Storage: Cool completely before covering. Keep in the fridge for up to 3 days.
- Freezing: Freeze portions or the whole dish for up to 2 months. Wrap tightly in cling film and foil.
- Reheating: Reheat in a 160°C oven until hot through, about 15–20 minutes. Cover with foil to prevent over-browning.
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This looks delicious! I love chorizo, tomatoes, and eggplant. Haven’t used them in a combination like that. And your photos make this recipe even more attractive.
Hi Julia, it was such a winning combo and I’m so thrilled to have had Guy make this for my blog.
This looks wonderful! Beautiful photos.
If that was not enough the delight of the chorizo ??mixture, eggplant and tomato, your photos leave a desire to eat this meal. Congratulations on your beautiful presentation.
Kisses Gina.
Thanks Gina, I loved the chorizo in this too.
Master Chef is such an inspirational show! This must be so cool to catch up with him and I had fun reading the interview. And the chorizo looks stunning.
Oh Wow, Looks phenomenal… Dinner for the Man Sorted…. Thanks.
THANK YOU Sam! Was so nice working with you. Looking forward to crossing paths with you again x
Hi Sam. This is one of my all-time favourite dishes. And I can’t wait to try it with the chorizo. Sounds very delicious. B
Wow, Sam – this looks absolutely delicious!! I just love chorizo, so I think this will be very tasty!!
Made even nicer by your fabulous pics darling Sam.. Luv luv Mxx
sammy this all looks absolutely delicious, great pix, wonderful idea….but i cant believe everyone has overlooked what a complete dish (and i’m talking about the chef) you had in the kitchen…him and his melanzane in anyone’s kitchen would equal food for the soul lol 😉
Hi Vivs, this little aspect has not been overlooked at all 😉
Thank you Michael x
Morning Zirkie and yes, this was incredibly tasty with chorizo.
Absolutely gorgeous and his food looks pretty good too!!
Ha ha Belinda – indeed. Tasty all round 🙂
5 Tablespoons of sugar?? Why so much. I assume you put it in the sauce?
Hi – It was Guys recipe so assume hes put that in. It was a long time ago and I remember trying my best to transcribe the recipe as he gave it to me.