Try this healthy baked aubergine dish, or check out our classic aubergine parmigiana recipe. For more healthy dinner ideas, try our healthy spaghetti bolognese, healthy gnocchi, keto chilli and healthy gnudi, along with plenty more.


  • 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


  • 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.

Pick one of our very best aubergine recipes

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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