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Aubergine parmigiana recipe

315 ratings

See method

Serves 4
1 hr
341 calories / serving
Freezable

Ingredients

2 aubergines cut into 1cm thick rings
1 tbsp garlic-infused olive oil (or olive oil and add 2 cloves of garlic)
3 large onions, peeled and finely chopped
3 large carrots, peeled and finely diced
1 pack 3 mixed peppers, diced
2 large courgettes, finely chopped
2 tsp dried oregano
2 x 400g tins chopped tomatoes
50g Parmigiano cheese, finely grated
125g pack reduced fat mozzarella, thinly sliced

Each serving contains

Energy
1425kj
341kcal 17%
Fat
12g 17%
Saturates
3g 16%
Sugars
28g 31%
Salt
0.5g 8%

of the reference intake
Carbohydrate 32.5g Protein 18.8g Fibre 14.1g

Method

Set the grill to high then cook the aubergine slices until browned on each side. Remove from the grill.
Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a pan over the heat then add the onions, stirring occasionally until softened. Add the carrots, peppers and courgettes and cook for 15 minutes, stirring frequently.
Mix in the oregano and tomatoes, and simmer for 10 minutes.
Pour some of the veg sauce into an ovenproof dish, top with aubergine slices then add more sauce. Repeat until the final layer is sauce, then top with Parmigiano cheese and mozzarella.
Cook in the oven for 30-40 minutes until golden. Serve with a green salad.

See more Italian recipes

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