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Aubergine parmigiana

with garlic bread
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
586 kcal
Protein
: 
30.3g protein
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Milk
  • Egg
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 pot(s)

Dried Italian Herbs

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

2 unit(s)

Ciabatta

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

1 unit(s)

Aubergine

(May contain traces of: Celery)

2 unit(s)

Garlic Clove

1 ball(s)

Mozzarella

(Contains: Milk)

1 unit(s)

Courgette

(May contain traces of: Celery)

80 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1 unit(s)

Red Onion

Not included in your delivery

2 tbsp

Olive Oil

Energy (kJ)2450 kJ
Energy (kcal)586 kcal
Fat30 g
of which saturates15.6 g
Carbohydrate35.9 g
of which sugars21.7 g
Dietary Fibre6.4 g
Protein30.3 g
Salt5.1 g
Potassium310.1 mg
Calcium60.3 mg
Iron1.6 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your grill on high. Trim the aubergine, and slice widthways in 1/2cm rounds. Trim the courgette. Use a vegetable peeler to peel long ribbons down the length of the courgette, stop when you get to the centre. Peel the garlic clove(s) and pop into a sheet of foil with a drizzle of oil and scrunch to enclose it.

2

Pop the aubergine rounds onto a large baking tray, arranged in a single layer. Drizzle with oil and season with salt and pepper. Roast the aubergine until golden brown and soft, 25-30 mins, turning halfway through. Pop the garlic on a separate baking tray, and roast in your oven until soft, for the final 10-12 mins.

3

Halve, peel and chop the red onion into small pieces. Heat a drizzle of oil in a large frying pan on medium high heat. Once hot, add the red onion and fry until softened, 3-5 mins, stirring occasionally. Add the chopped tomatoes, red wine stock pot, Italian herbs and a splash of water. Simmer until thickened, 8-10 mins.

4

In a baking dish, make single alternating layers of the roasted aubergine and courgette ribbons and then top with the tomato sauce. Ensure it covers all corners and give it a litter press down with the back of your spoon. Using your hand, pull the mozzarella apart into strips. Sprinkle on the parmesan on the top and spread the mozzarella out evenly across the top. Pop on the top shelf of the oven for 3-5 mins.

5

Pop the roasted garlic in a small bowl and mash with the back of a fork. Add the oil (see ingredients for amount), and season with salt and pepper. Drizzle over the cut face of the ciabatta and place on a baking tray. Pop in the oven on the top shelf until crisp and golden, 4-5 mins.

6

Serve a slice of the aubergine parmigiana with the garlic bread. Enjoy!

TIP: The parmigiana is best, if you allow it to sit for a few mins before slicing and serving.

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