HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAubergine Parmigiana Salad
Aubergine Parmigiana Salad

Aubergine Parmigiana Salad

with Streaky Bacon and Croutons

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We love good Aubergine Salad with Bacon & Croutons and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:Cereals containing GlutenMilkEggSulphites

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 conflict 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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)


1 unit(s)


(ContainsCereals containing Gluten)

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 punnet(s)

Baby Plum Tomatoes

1 sachet

Balsamic Vinegar


1 sachet


6 unit(s)

Streaky Bacon

1 bag(s)


Not included in your delivery

1 sachet

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1941 kJ
Energy (kcal)464 kcal
Fat21.0 g
of which saturates9.0 g
Carbohydrate40 g
of which sugars22.0 g
Protein24 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Baking Dish
Frying Pan
Kitchen Paper
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Trim the courgette, halve widthways, slice lengthways into ½cm wide strips. Trim the aubergine and chop into rounds roughly 1cm thick. Tear the ciabatta into roughly 2cm chunks.


Pop the ciabatta on a baking tray in a single layer and drizzle with oil, season with salt and pepper and sprinkle over a third of the hard Italian cheese. Toss to coat the bread in the cheese. Pop the aubergine on another baking tray and drizzle with oil, season with salt and pepper and sprinkle over a half the remaining cheese.


Roast the aubergine on the top shelf until soft and golden, 15-20 mins. Bake the croutons on the middle shelf until golden as well, 8-10 mins, then remove from the oven and set aside. Meanwhile, halve the tomatoes and pop them in a large bowl. Season with salt and pepper, then add the balsamic vinegar, honey and olive oil (see ingredients for amount). Mix to combine, then set aside.


Heat a large frying pan on medium-high heat (no oil). Once hot, lay in the courgette slices and fry until charred, 2-3 mins on each side. TIP: Do this in batches if your pan is small. Once charred, remove the courgette to a large bowl and season with salt and pepper.


Pop your frying pan back on medium-high heat and add a drizzle of oil. Lay in the bacon rashers and fry until they’re crispy and brown, 1-2 mins on each side. Remove to a plate lined with kitchen roll.


Add the aubergine, tomato and dressing, croutons (and cheesy bits from the tray!) and rocket to the bowl with the courgettes and toss to coat. Serve with the streaky bacon rashers arranged on top and finish with a sprinkling of remaining hard Italian cheese. Enjoy!