Aubergine & pumpkin parmigiana

Aubergine & pumpkin parmigiana

Aubergines work well in summer and winter. In Diana Henry's receipe, the aubergine's velvety flesh soaks up all the rich flavours around it for a truly comforting dish.

4.5 out of 5 stars(3) Rate this recipe
  • Serves6
  • CourseMain meal
  • Prepare15 mins
  • Cook55 mins
  • Total time1 hr 10 mins
  • Plusresting

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Ingredients

  • ½ medium pumpkin or squash, peeled and deseeded to give 650g flesh
  • 180ml Essential Olive Oil
  • 2 large aubergines, about 650g
  • 3 x 125g balls mozzarella, drained and thinly sliced
  • 85g Parmigiano Reggiano, finely grated

For the tomato sauce

  • 2 tbsp Essential Olive Oil
  • 1 onion, finely chopped
  • 2 x 400g cans chopped tomatoes (I use Mutti Polpa)
  • 2 tsp dried oregano
  • Pinch sugar

Method

  1. 1 First make the tomato sauce. Heat the olive oil in a saucepan, add the onion and fry over a medium heat for about 7 minutes until softened. Add the tomatoes, oregano, sugar and seasoning. Leave to simmer over a gentle heat for about 25 minutes until thickened. It should taste quite intense.

  2. Preheat the oven to 200ºC, gas mark 6. Cut the pumpkin or squash into 1.5cm chunks, then tumble into a roasting tin in a single layer and mix with 2 tbsp olive oil. Season and roast until golden and tender, about 20-25 minutes, turning over the chunks a couple of times.

  3. Cut the aubergines lengthways into 0.5cm slices. Heat 2 tbsp more oil in a large frying pan. Cook the aubergines in batches for 2-3 minutes on each side, or until they are a good colour and soft. Season as you go and add more olive oil as you need it.

  4. Aubergines absorb a lot of oil so put double thickness paper towels in a large area near the hob. As soon as the aubergines are fried, put the slices on the paper. When they are cooked you can blot the surfaces, although this is an olive oil-rich dish and that’s one of its joys.

  5. Spread a little of the tomato sauce on the bottom of a 2L baking dish, then put some of the pumpkin or squash on top. Dot with some mozzarella, sprinkle over the parmesan and top with more tomato sauce, then add a layer of aubergine.

  6. Continue layering, ending with a topping of mozzarella and parmesan. The vegetables don’t have to be in any particular order, but it’s important to spread the distribution of the tomato sauce and cheeses so that you don’t run out before the top.

  7. Bake for 30 minutes, or until the cheese has melted and taken on a good golden colour. Remove from the oven and leave to rest for about 10 minutes before serving.

Cook’s tip

You don’t have to peel squash skin as it will soften when cooking, but you can if you prefer.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,260kJ/ 546kcals

Fat

46g

Saturated Fat

14g

Carbohydrates

14g

Sugars

11g

Fibre

7.6g

Protein

17g

Salt

0.6g

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