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Aubergine Parmigiana

Aubergine Parmigiana

with crunchy croutons and melted mozzarella

Mum Loves
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Aubergine parmigiana is a classic Italian dish that hails specifically from southern Italy. It's such a classic, in fact, that it dates at least as far back as the 1300s. Astounding then, that the very same recipe remains just as sought after—and scrumptious—today.

Tags:Chef's ChoiceVeggieUnder 650 calories
Total Time50 minutes
Cooking Time35 minutes
Cooking difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 piece


1 piece


1 piece


10 g


½ sachet

Italian Herbs

1 pack

Chopped Tomatoes

1 pack


125 g



2 piece

Brioche Buns

(ContainsMilk, Egg, Soya, WheatMay be presentMustard, Lupin, Nuts, Sesame)

25 g

Grated Italian Style Hard Cheese


1 sachet

Balsamic Vinegar


Not included in your delivery

to taste


to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)556 kcal
Energy (kJ)2327 kJ
Fat22.28 g
of which saturates11.89 g
Carbohydrate64.42 g
of which sugars25.85 g
Dietary Fiber5.27 g
Protein26.76 g
Cholesterol0 mg
Salt2.82 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Oven dish
Instructionsarrow up iconarrow up icon
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  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Cut the aubergine lengthways into ½ cm thick slices. Sprinkle the slices generously with salt on both sides and place in a colander. Let the salt soak in.
  • Halve, peel and chop the onion into small pieces.
  • Peel and grate the garlic (or use a garlic press).
  • Roughly tear the basil leaves.
  • In a large bowl, mix together the garlic, onion, balsamic vinegar, chopped tomato, passata, half the dried Italian herbs (double for 4p) and half the basil.
  • Add ½ tsp sugar (double for 4p). Season well with salt and pepper.
  • Roughly tear the brioche buns into 2cm chunks.
  • Add the torn brioche to a bowl with 1 tbsp oil (double for 4p). Season with a pinch of salt and pepper.
  • Spread 4 tbsp flour (double for 4p) over a large plate along with a pinch of salt and pepper.
  • Pat the aubergine slices well with kitchen paper and scrape off the salt.
  • Coat the slices in the flour.
  • Place a large pan over high heat with a drizzle of oil.
  • Fry half the aubergine slices until golden brown, 4-6 mins. Turn over halfway through. 
  • Remove from the pan and drain on kitchen paper.
  • Repeat the same method with the remaining aubergine slices.
  • Tear the mozzarella into small pieces.
  • Cover the base of an oven dish with a little tomato sauce. 
  • Place one-third of the aubergine slices on top and spoon over one-third of the tomato sauce. Sprinkle with one-third of the grated cheese and one-third of the mozzarella.
  • Repeat with the remaining aubergine, tomato sauce, mozzarella and grated cheese.
  • Spread the croutons over the top and bake in the oven for 10-15 mins.
  • Divide the aubergine parmigiana between plates.
  • Garnish with the remaining basil.