Ultimate Cheesy Aubergine Parmigiana
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Ultimate Cheesy Aubergine Parmigiana

Ultimate Cheesy Aubergine Parmigiana

with Pesto Garlic Bread and Baby Leaf Salad

Our Ultimate Cheesy Aubergine Parmigiana is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Calorie Smart
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 Time45 minutes
Cooking time30 minutes


serving amount

2 unit(s)


(May contain Celery)

3 unit(s)

Garlic Clove

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

28 grams

Red Wine Stock Paste

(Contains Sulphites)

1 sachet(s)

Mixed Herbs

2 unit(s)

Medium Tomato

80 grams

Mature Cheddar Cheese

(Contains Milk)

1 unit(s)


(Contains Cereals containing gluten)

32 grams

Fresh Pesto

(Contains Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

50 grams

Baby Leaf Mix

Not included in your delivery

50 milliliter(s)

Water for the Sauce

1 tsp



Nutritional information

Energy (kcal)596 kcal
Energy (kJ)2495 kJ
Fat26.6 g
of which saturates12.5 g
Carbohydrate66.5 g
of which sugars31.9 g
Protein24.9 g
Salt5.62 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press
Medium Bowl
Oven dish


Roast the Aubergine

Preheat your oven to 240°C/220°C fan/gas mark 9.

Trim the aubergine, then slice into rounds approximately 1/2cm thick.

Pop the aubergine onto a baking tray. Add a generous drizzle of 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 soft and golden, 15-20 mins. Turn halfway through.

Make the Marinara Sauce

Meanwhile, peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add half the garlic and cook for 1 min. 

Add the chopped tomatoes, red wine stock paste, mixed herbs, sugar and water for the sauce (see pantry for both amounts). 

Stir to combine and bring to the boil, then lower the heat and simmer until thickened, 5-6 mins. 

Chop and Grate

While the sauce simmers, cut the tomatoes into 1cm chunks.

Pop the tomatoes into a medium bowl, drizzle with some olive oil and season with salt and pepper. Mix together, then set aside. 

Grate the Cheddar cheese. 

Hey Pesto

Halve the ciabatta. Spread the pesto and remaining garlic over the cut sides.

When the aubergine is ready, remove it from the oven and heat your grill to high.

Once the sauce has thickened, season with pepper and remove from the heat. 

Assemble the Parmigiana

Lay one third of the aubergine slices into an appropriately sized ovenproof dish. Spread over half the marinara sauce, then layer on another third of aubergine slices. Spread the remaining sauce over the top and layer on the remaining aubergine. 

Sprinkle the Cheddar and hard Italian style cheese over the top, then grill until the cheese has melted and is bubbling, 5-6 mins.  

Halfway through, slide the pesto ciabatta under the grill alongside your parmigiana and toast for the remaining time, 2-3 mins.

Finish and Serve

Just before you're ready to serve, mix the baby leaf mix with dressed tomatoes. TIP: Don't do this too early or the leaves will go soggy. 

Share the aubergine parmigiana between your plates.

Halve the pesto garlic bread diagonally into triangles and serve on the side along with the salad.