Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Healthy aubergine parmigiana
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 2 aubergines, sliced into ½cm-thick slices lengthways
- spray oil
- 2 tsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, thinly sliced
- 2 x 400g tins chopped tomatoes
- 2 x 125g balls mozzarella, thinly sliced
- a large bunch basil
- 75g parmesan (or veggie alternative) or other Italian hard cheese, finely grated
- salad to serve
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Put the aubergine slices onto baking paper lined trays and spray with a little oil. Roast in the oven for 30 minutes, flipping halfway until softened and crisping at the edges.
- STEP 2
Meanwhile, heat the olive oil in a large pan and cook the onion and garlic for 10 minutes until soft, then add the chopped tomatoes, season, and simmer for 20 minutes.
- STEP 3
In a roughly 20cm x 30cm baking dish, layer up the aubergine and sauce, and roughly half-way, a layer of half of the mozzarella, basil, and parmesan. Layer up the remaining aubergine and sauce, and finish with a final layer of mozzarella, basil and parmesan.
- STEP 4
Put into the oven for 30 minutes or until golden and bubbling. Serve with a salad.
