Melanzane parmigiana

  • serves 4
  • A little effort

This delicious, cheesy vegetarian bake with aubergine is ideal for a family meal midweek. Aubergine is a great ingredient to use because of its naturally meaty texture.


*This recipe is gluten-free according to industry standards


  • olive oil
  • garlic 2 cloves, thinly sliced
  • chopped tomatoes 2 × 400g tins
  • cinnamon 1 stick
  • basil 1 small bunch, shredded
  • aubergines 3 medium
  • mozzarella 2 balls, sliced
  • parmesan  (or vegetarian alternative) a handful of grated


  • Step 1

    Heat the oven to 180c/fan 160c/gas 4. Heat 2 tbsp oil in a pan, add the garlic and gently sizzle for 2 minutes. Add the tomatoes and cinnamon and simmer for 15 minutes until thickened. Stir in the basil and season.

  • Step 2

    Slice the aubergines lengthways about ½cm thick. Brush both sides with oil, season and griddle (chargrill), turning a few times until completely tender (you could also do this in a non-stick frying pan). It’s important to get the aubergine as tender as possible, so give it time.

  • Step 3

    Remove the cinnamon stick and put a few spoonfuls of the sauce in the bottom of an ovenproof dish. Cover with the aubergine and mozzarella then repeat, ending with a thin layer of sauce (you’ll have roughly 3-4 layers). Sprinkle with parmesan and bake for 30-40 minutes until bubbling and golden.

Nutritional Information

  • Kcals 416
  • Fat 33.7g
  • Carbs 10.5g
  • Fibre 6.6g
  • Protein 18.5g
  • Salt 1.01g