Skip to content
Cheat's aubergine parmigiana 'steaks' recipe

Cheat's aubergine parmigiana 'steaks' recipe

9 ratings

Tender aubergine is topped with marinated mozzarella and tomatoes for a simple parmigiana that's rich and a real symphony of Italian flavours. Cubed bread helps give a change in texture while a drizzling of balsamic glaze helps give a tangy finish. You won't regret making this one. See method

  • Serves 2
  • 5 mins to prepare and 45 mins to cook
  • 383 calories / serving
  • Vegetarian


  • 2 aubergines, halved lengthways
  • 200g pack mozzarella & slow-roasted tomatoes
  • 1 slice crusty white bread, cut into cubes
  • 1 tsp balsamic glaze
  • 45g watercress
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

  • Fat

    23g 33%
  • Saturates

    7g 34%
  • Sugars

    12g 13%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 25g Protein 15g Fibre 9.8g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Put the aubergines, cut-side up, on a shallow baking tray. Score deeply, then drizzle with the oil from the slow-roasted tomato pack. Squish 2 tomatoes onto each aubergine half, gently massaging into the scored lines; season. Bake for 35 mins.

  2. Halve the mozzarella balls and arrange over the cooked aubergine halves along with the remaining tomatoes. Bake for 5 mins, then add the cubed bread to the tray around the aubergine. Bake for 5 mins more until the bread is golden and the cheese has melted. Scatter the bread over the aubergine, drizzle with the balsamic glaze and serve with the watercress.

Cook's tip: Simply halve this recipe to serve 1. Use any remaining mozzarella and tomato mix in our Melty mozzarella and roasted tomato toast recipe

See more Aubergine recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.