Aubergine Parmigiana Style Traybake
with Roasted Potatoes and Tenderstem® Broccoli
- Milk
- Egg
- Sulphites
- May contain traces of allergens
- Celery
Parmigiana is an Italian dish made with roasted or fried aubergine layered with tomato sauce and cheese before being baked. Our Aubergine Parmigiana Style Traybake is a simpler version, but still full of flavour.
Ingredients
450 grams
Potatoes
2 unit(s)
Aubergine
(May be present: Celery)
160 grams
Tenderstem® Broccoli
1 sachet(s)
Mixed Herbs
120 grams
Marinara Sauce
60 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
12 grams
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
1 tbsp
Honey
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
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.
Meanwhile, trim the aubergine, then slice into rounds approximately 1cm thick. Halve any thick broccoli stems lengthways.
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 on the middle shelf of your oven until soft and golden, 20-25 mins.
Halfway through, add the broccoli to the same tray. Toss to coat, then return to the oven for the remaining time, 10-12 mins.
In a small bowl, mix together the marinara sauce and honey (see pantry for amount).
When the aubergine has 5 mins remaining, remove the tray from the oven. Pour over the marinara sauce and sprinkle evenly with the Italian style cheese.
Return to the oven until the sauce is piping hot and the cheese has melted, 5-6 mins.
Share the aubergine parmigiana between your plates. Spoon over any remaining sauce and cheese from the tray.
Serve the roasted potatoes and broccoli alongside. Drizzle the balsamic glaze over the broccoli.
Serve with mayo (see pantry for amount) for dipping.
