aubergine parmigiana recipe

quick and easy supper. Enough for two nights.

preheat oven to 180C and dig out your lasagne dish

you need:

2 aubergines

1large bottle passata

half a block of mature cheddar grated

grated bag of mozzarella

salt and pepper and oregano

you can also add black olives in each layer


1.very thinly slice the aubergines into rounds

2. In a dish tip out passata. Mix in salt and pepper and oregano.

3.put a spoonful of passata over the base of the dish and move it around so it covers the base thinly.

4..layer the aubergine so it covers the base

5.ladle on another amount of passata and top with sprinkle of both cheeses (scatter olives if you like)

6. Layer more aubergine

7. Ladle on more tomato sauce

8. Sprinkle more cheese.

continue this until you have none left. Usually around 4-5 layers depending on how thin you cut the aubergine.

ensure the top layer is cheese.

9.grind more black pepper over it.

Oven for 35-40 mins until bubbling and brown

let to stand for 5-10mins before eating so it cools and solidifies a bit.

eat with salad…or on its own.

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3 Comments Add yours

  1. Lucy says:

    Thank you for posting this! I did it this evening and it was completely delicious. I love aubergine.
    It must be high fat with all the cheese? Is that cool?
    Lucy x


    1. Becca says:

      Fat seems to be ok, providing you are reducing carb/sugar intake. I certainly didn’t count fat grammes and am not doing now. I read an article ages ago about how fat in cheese forms like a mucus in the gut so it slips through and not all the fat is digested. I’ll see if I can find the article, think it was new scientist… Glad you tried and enjoyed it! It’s one of my favourites 😋 also anything purple is super good as it contains the most antioxidants and has dementia reducing properties too. Xx


      1. Lucy says:

        Right now I feel like I am going to eat it every week, even better if the cheese is okay xx


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