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    This simple aubergine parmigiana recipe makes a cosy mid-week meal that kids will enjoy, as well as adults. If making this with kids, let them do the layering of the aubergines. Serve this cheese and tomato aubergine bake as a vegetarian main dish, served alongside some wholewheat garlic bread or a peppery rocket salad, or make it as a hearty side.  

Method
1.
For the sauce, add the butter and oil to a heavy-based saucepan. Once the oil is hot and the butter is foaming, add the onion and sweat for 2-3 minutes
VideoVideo: Chop an onion
2.
Add the garlic, tinned tomatoes, fresh tomatoes and tomato purée and cook for a further 5 minutes
VideoVideo: Crush garlic
3.
Crumble in the vegetable stock cube and add the oregano, salt, pepper and sugar, then stir. Turn up the heat and bring to the boil
4.
Dilute the cornflour in the water. Stir it all into the sauce. Turn down the heat and leave to gently simmer for 2-3 minutes
5.
Stir in the freshly chopped basil, reserving some to sprinkle on top of the finished dish. Remove the saucepan from the heat and set aside
6.
Lay each aubergine down on a chopping board and slice into 4 lengthways. Season each slice with salt and pepper
7.
Heat the oil in a heavy-based frying pan and fry the aubergines for 3-4 minutes on each side, or until golden brown
Tasty trivia
Aubergines are 95% water and in America are known as eggplants
8.
Remove from the frying pan and place on kitchen paper to absorb excess oil
9.
In a small-sized casserole dish, arrange a layer of aubergines on the bottom and then pour over some tomato sauce
Room for a little one
Leave the kids in charge of layering the bake; under 8’s may need more guidance. Make sure all the cheese goes into the bake and not into their mouths!
10.
Sprinkle over some of the Parmesan and mozzarella. Repeat the process to make another layer of each
11.
Place into an oven set to 160°C/gas mark 3 for 25 minutes
12.
Remove the aubergine bake from the oven, sprinkle with the reserved fresh basil and serve immediately
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Ingredients

Tomato sauce

Aubergine slices

  • 580g of aubergine
  • 50ml of sunflower oil
  • 4 pinches of salt
  • 4 pinches of black pepper

Cheese

  • 80g of mozzarella cheese, grated
  • 80g of Parmesan, grated

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Nutrition (per Portion)

Calories

369
18%

Sugars

12g
13%

Fat

25g
36%

Saturates

7g
37%

Salt

2177mg
36%
of an adult's guideline daily amount
Marcello Tully's delicious aubergine parmigiana is a great recipe for kids to help with

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