Aubergine Parmigiana

Step 2 - Roast the aubergine 

Heat the oven to 230°C fan. Line baking trays with parchment. Arrange the aubergine slices in a single layer. Spray lightly with olive oil spray and season with salt and cracked black pepper. Flip the slices and repeat. Roast for several minutes until lightly golden. Flip and continue roasting until tender. Transfer to a tray. 

Step 3 - Assemble the bake 

Reduce the oven temperature to 180°C fan. Add a thin layer of Marinara Sauce to the base of an ovenproof dish. Layer the aubergine, mozzarella, Parmesan, basil and more sauce. Repeat the layers and finish with aubergine topped with mozzarella and Parmesan. 

Step 4 - Bake 

Bake for several minutes until bubbling and golden. 

Step 5 - Rest and serve 

Let the bake rest for a few minutes to help it slice cleanly. Finish with a drizzle of olive oil and a little extra parmesan. Serve with a crisp green salad. 

Serve 

Comforting, bright and full of flavour. A lighter aubergine Parmigiana that still delivers all the satisfaction of the original recipe, without the sugar! 

Chef’s Tip!

For a firmer texture, salt the aubergine slices for several minutes and pat dry before roasting. Drain the mozzarella briefly on kitchen paper to keep the layers creamy rather than watery. For extra caramelisation on your bake, grill the top for a minute or two before serving 🧀