Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Aubergine Parmigiana

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Aubergine Parmigiana

    • Preparation time: 20 minutes
    • Cooking time: 55-60
    • Total time: 75-80 minutes

    Serves: 4


    3 essential Waitrose Aubergines, cut into 1cm thick slices
    Olive oil spray
    1 onion, chopped
    2 cloves garlic, finely chopped
    25g pack fresh basil, roughly torn, plus a few leaves to garnish
    680g jar essential Waitrose Passata
    125g ball essential Waitrose Italian Mozzarella, drained and roughly torn
    2 tbsp essential Waitrose Grated Parmigiano Reggiano
    2 tbsp fresh white breadcrumbs


    1. Preheat the grill to high. Spray the aubergines with oil and
    grill, in batches if necessary, for 4–5 minutes on each side until
    nicely browned.

    2. Meanwhile, spray a saucepan with oil and cook the onion, garlic and half the torn basil for 3–4 minutes until golden. Add the passata and simmer gently for 5 minutes.

    3. Preheat the oven to 190ºC, gas mark 5. Layer the aubergines and sauce in a heatproof dish, scattering with mozzarella and the remaining basil as you go. Stir together the Parmigiano Reggiano and breadcrumbs and sprinkle over the top. Spray lightly with a little more oil and bake for 40–45 minutes until golden and bubbling. Scatter with a few leaves of basil to garnish, and serve.  

    Your recipe note

    Edit your recipe note

    Cook’s tip
    For a variation on the traditional version, try adding in some other grilled Mediterranean vegetables such as peppers or courgettes.


    Average user rating

    4 stars