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Aubergine Parmigiana

Aubergine Parmigiana

with warmed baguette and melted mozzarella

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:
Veggie
Eat Me First
Allergens:
Milk
Cereals containing gluten
Wheat
Barley
Sulphites
Total Time45 minutes
Cooking Time35 minutes
DifficultyMedium

Ingredients

Serving amount

2 unit(s)

Aubergine

1 unit(s)

Onion

2 unit(s)

Garlic

½ sachet(s)

Italian Herbs

1 pack(s)

Chopped Tomatoes

1 pack(s)

Passata

125 grams

Mozzarella

(Contains Milk)

2 unit(s)

Baguette

(Contains Cereals containing gluten, Wheat, Barley May be present Milk, Soya)

25 grams

Grated Italian Style Hard Cheese

(Contains Milk)

1 sachet(s)

Balsamic Vinegar

(Contains Sulphites)

5 grams

Parsley

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

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Nutrition Values

Energy (kcal)716 kcal
Energy (kJ)2996 kJ
Fat20.4 g
of which saturates11.8 g
Carbohydrate102.3 g
of which sugars26 g
Dietary Fiber8.4 g
Protein33.8 g
Cholesterol0 mg
Salt3.73 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Oven dish
Grater
Pot with Lid

Instructions

Roast the Aubergine
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Cut the aubergine lengthways into ½ cm thick slices.
  • Pop the aubergine onto a lined baking tray.
  • Drizzle well with oil, season with salt and pepper. Spread out in a single layer. 
  • When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Get Prepped
2
  • Halve, peel and chop the onion into small pieces.
  • Peel and grate the garlic (or use a garlic press). 
  • Roughly chop the parsley (stalks and all).
Start Your Sauce
3
  • Place a pot over medium-high heat with a drizzle of oil.
  • Add the onion, garlic and a pinch of salt and pepper. Fry until softened, stirring occasionally, 4-5 mins.
  • Add the balsamic vinegar, chopped tomatoes, passata and half the Italian herbs (double for 4p).
  • Add half the parsley and ½ tsp sugar (double for 4p).
  • Cover and simmer for 10-12 mins. Season to taste with salt and pepper.
Assemble Your Dish
4
  • Coat the base of an oven dish with your tomato sauce. 
  • Add one-third of the aubergine slices on top. Spoon over one-third of the tomato sauce. Sprinkle on one-third of the grated cheese and one-third of the mozzarella
  • Continue layering as above with remaining aubergine, tomato sauce, mozzarella and grated cheese until you've used all the ingredients.
  • Bake in the oven until the cheese is melted, 5-10 mins.
Warm the Baguettes
5
  • Pop the baguettes into the oven to warm through, 2-3 mins.
Garnish and Serve
6
  • Divide the aubergine parmigiana between plates. 
  • Garnish with the remaining parsley
  • Serve the warm baguette alongside.
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