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Ultimate Cheesy Aubergine Parmigiana
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Ultimate Cheesy Aubergine Parmigiana

Ultimate Cheesy Aubergine Parmigiana

with Pesto Garlic Bread, Baby Plum Tomato and Baby Leaf Balsamic Salad

Get 50% off 1st box + free dessert for life!

Looking for a taste of everyday luxury? This Ultimate Cheesy Aubergine Parmigiana is our best ever version, with premium ingredients for an extra special twist on a classic vegetarian recipe.

Tags:
Calorie Smart
•Veggie
•Family Friendly
Allergens:
Sulphites
•Milk
•Cereals containing gluten
•Egg

The quantities provided above are averages only.

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.

Total45 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Aubergine

(May contain traces of: 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

125 grams

Baby Plum Tomatoes

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

80 grams

Mature Cheddar Cheese

(Contains: Milk)

1 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

32 grams

Pesto

(Contains: Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

50 grams

Baby Leaf Mix

Not included in your delivery

1 tsp

Sugar

50 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2434 kJ
Energy (kcal)582 kcal
Fat26.7 g
of which saturates12.2 g
Carbohydrate62.3 g
of which sugars26.7 g
Dietary Fiber10.2 g
Protein25.1 g
Salt5.79 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Garlic Press
•Large Frying Pan
•Grater
•Medium Bowl
•Oven dish

Instructions

PDF
Roast the Aubergine
1

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

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

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
3

While the sauce simmers, halve the baby plum tomatoes.

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

Grate the Cheddar cheese. 

Hey Pesto
4

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 your Parmigiana
5

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 the 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
6

Just before you're ready to serve, mix the baby leaf mix with the 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 baby leaf salad. 

Enjoy!

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