Aubergine and Bacon Parmigiana Style Pasta
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Aubergine and Bacon Parmigiana Style Pasta

Aubergine and Bacon Parmigiana Style Pasta

with Rocket Salad

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time20 minutes


serving amount

1 unit(s)


(May contain Celery)

2 unit(s)

Garlic Clove

1 ball(s)


(Contains Milk)

180 grams

Penne Pasta

(Contains Cereals containing gluten)

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains Sulphites)

25 grams

Sun-Dried Tomato Paste

1 sachet(s)

Dried Oregano

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

12 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

20 grams

Wild Rocket

90 grams

British Smoked Bacon Lardons

Not included in your delivery

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

½ tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)3249 kJ
Energy (kcal)776 kcal
Fat28 g
of which saturates13 g
Carbohydrate92.2 g
of which sugars19.5 g
Protein38.1 g
Salt4.65 g
Always refer to the product label for the most accurate ingredient and allergen information.



Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the aubergine, then slice into rounds approximately 1cm thick. Pop the aubergine onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until soft and golden, 20-25 mins. Turn halfway through.


Meanwhile, bring a large saucepan of water to the boil with 0.5 tsp salt for the pasta.

Peel and grate the garlic (or use a garlic press).

Drain the mozzarella and tear it into small pieces. Pat dry with kitchen paper.


When your pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.


Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the bacon and fry until golden, 4-5 mins.

Add the garlic and fry for 30 secs.

Stir in the passata, red wine stock paste, sun-dried tomato paste, dried oregano, sugar and water for the sauce (see pantry for both amounts).

Season with salt and pepper, then bring the tomato sauce to the boil.

Lower the heat to medium and simmer until the sauce has thickened, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.


Stir the cooked pasta and half the hard Italian style cheese through the sauce.

Transfer half the pasta to an appropriately sized ovenproof dish. Layer the roasted aubergine over the top, then cover with the remaining pasta. Scatter over the mozzarella and remaining hard Italian style cheese.

Preheat your grill to high heat.

Once hot, grill the pasta bake until the cheese is golden and bubbling, 5-6 mins.


In a medium bowl, combine the balsamic vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper.

Just before serving, add the rocket to the bowl and toss to coat in the dressing.

Share the aubergine and bacon parmigiana bake between your plates with the rocket salad alongside.



Step 4 MOD: If you’re adding bacon, add it to the pan before the garlic. Fry, 4-5 mins, then add the garlic and continue as instructed. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.