Aubergine parmigiana

Aubergine parmigiana

Thrive on Five
Dan Jones

A healthy vegetable bake based on the traditional Italian Parmigiana. Our version combines layered aubergines and courgettes with a thick tomato sauce. This is a really hearty, filling dish, perfect for sharing. Add mozzarella between the layers for a richer meal.


Quantity Ingredient
2 tablespoons olive oil
1 tablespoon green pesto
1 large aubergine, sliced into 1cm rounds, (300g+)
1 large courgette, sliced 5mm-thick lengthways, (160g+)
1/2 yellow pepper, sliced, (80g)
1 medium onion, finely chopped, (160g)
2 small celery sticks, finely chopped, (80g)
1 garlic clove, finely chopped
400g can of chopped tomatoes
1 teaspoon dried oregano
sea salt
freshly ground black pepper
a little caster sugar, to taste (optional)
50g parmesan cheese, grated
2 tablespoons breadcrumbs, (optional)
handful basil leaves, chopped


  1. Preheat the oven to 200°C.
  2. Mix together half the olive oil with the pesto. Line two baking trays with baking parchment and lay the aubergine and courgette slices on top. Brush one side with the pesto oil. Place the sliced pepper around the slices and roast in the oven for 10 minutes. Turn the slices, brush the other side with the pesto oil and cook the vegetables for another five minutes. Set aside.
  3. Heat the remaining 1 tbsp of oil in a heavy-based saucepan and fry the onion and celery for eight minutes. When soft, add the garlic and cook for a couple of minutes followed by the tomatoes. Add the oregano and allow the tomatoes to reduce for about 30 minutes. When the sauce is thick, add a little salt and sugar (if using) to taste and blitz with a hand-held blender until smooth.
  4. Layer one-third of the tomato sauce in an ovenproof dish, add a good layer of the courgettes and peppers and a sprinkling of Parmesan. Top with another one-third of the sauce, a layer of the aubergines and a bit more Parmesan, finishing with the remaining sauce and any remaining vegetable slices. Mix the remaining Parmesan with the breadcrumbs (if using) and basil and sprinkle on top. Place under the grill or in the hot oven until the top browns.
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