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Aubergine Parmigiana Style Traybake

with Roasted Potatoes and Baby Leaves
4.0(268)
Lily Stevens
Lily StevensUpdated on March 24, 2026
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Calories
: 
517 kcal
Protein
: 
18.1g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Egg
  • Sulphites
  • 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

450 grams

Potatoes

2 unit(s)

Aubergine

(May contain traces of: Celery)

1 sachet(s)

Mixed Herbs

120 grams

Marinara Sauce

60 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

50 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

1 tbsp

Honey

2 tbsp

Mayonnaise

Energy (kJ)2163 kJ
Energy (kcal)517 kcal
Fat18.3 g
of which saturates6.3 g
Carbohydrate75.3 g
of which sugars24 g
Dietary Fibre12.9 g
Protein18.1 g
Salt1.6 g
Potassium1469.3 mg
Calcium38.3 mg
Iron1.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Knife
•Baking Tray
•Small Bowl

Instructions

1

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

Chop the potatoes into 2cm chunks (no need to peel).

2

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

3

Meanwhile, trim the aubergine, then slice into rounds approximately 1cm thick.

Pop the aubergine onto a medium baking tray. Drizzle with oil, sprinkle over the mixed herbs, season with salt and pepper, then toss to coat. Spread out in a single layer. 

Roast the aubergine on the middle shelf until soft and golden, 20-25 mins. Turn halfway through.

4

In a small bowl, mix together the marinara sauce and honey (see pantry for amount).

5

When the aubergine has 5 mins remaining, remove the tray from the oven. Pour over the marinara sauce and sprinkle evenly with the cheese.

Return to the oven until the sauce is piping hot and the cheese has melted, 5-6 mins.

6

Share the roasted aubergine between your plates. Spoon over any remaining sauce and cheese from the tray.

Serve the roasted potatoes and salad alongside. Drizzle some oil and the balsamic glaze over the leaves.

Serve with mayo (see pantry for amount) for dipping.

Enjoy!

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