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Courgette and aubergine parmigiana recipe

Courgette and aubergine parmigiana recipe

102 ratings

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. See method

  • Serves 4
  • 15 mins to prepare and 1 hr to cook
  • 504 calories / serving
  • Freezable


  • 3 aubergines, sliced into 1cm lengths
  • 3 courgettes, sliced into 1cm lengths
  • 2 tbsp olive oil
  • 1 onion, sliced
  • 2 x 400g tins chopped tomatoes
  • 1 garlic clove, crushed
  • 3 x 150g mozzarella, sliced
  • 25g (1oz) breadcrumbs
  • 50g Parmesan, grated
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    34g 48%
  • Saturates

    19g 95%
  • Sugars

    13g 15%
  • Salt

    1.7g 28%

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


  1. Preheat the oven to gas 6, 200˚C, fan 180˚C.
  2. 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.
  3. 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.
  4. 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.

See more Italian recipes

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