Courgette and aubergine parmigiana recipe

23 ratings Rate
  • Serves 4
  • 1 hr 15 mins
  • 504 calories / serving
  • Freezable
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Courgette and aubergine parmigiana HERO

Be creative with aubergine and try using them in this gorgeous Italian bake. Layer them with delicate courgettes, velvety mozzarella cheese and tasty Parmesan cheese. 

Preheat the oven to gas 6, 200˚C, fan 180˚C.

Coat the aubergine and courgette slices in olive oil. Heat a griddle pan and sear the slices for 3-4 minutes each side. Transfer to a plate and repeat until all the slices are griddled.

Add the onion to the griddle pan and cook for 3-4 minutes stirring until it has softened. Meanwhile heat the chopped tomatoes and garlic in a small pan. Add the onion and let it bubble for a few minutes.

Spoon a little tomato sauce into the base of a large ovenproof dish. Then layer with vegetables, sauce and mozzarella. Sprinkle with breadcrumbs and Parmesan, then bake for 35-40 minutes until golden brown on top. 

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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  • Ingredients

  • 3 aubergines, sliced into 1cm lengths
  • 3 courgettes, sliced into 1cm lengths
  • 2tbsp olive oil
  • 1 onion, sliced
  • 2x400g tins chopped tomatoes
  • 1 garlic clove, crushed
  • 3x150g mozzarella, sliced
  • 25g breadcrumbs
  • 50g parmesan, grated
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  • Energy 2103kj 504kcal 25%
  • Fat 33.6g 48%
  • Saturates 19g 95%
  • Sugars 13.4g 15%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 20g Protein 32.1g Fibre 8.5g


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