Classic aubergine parmigiana

Guest chef recipe

Crispy baked aubergine, rich marinara sauce, and a gooey blend of mozzarella and Parmesan. Topped with fresh herbs, it’s a satisfying, comforting dish that’s as simple as it is delicious. Perfect on its own or paired with pasta—a timeless Italian classic that speaks for itself.

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves 4

By Theo Randall
From Saturday Kitchen


  • 4 tbsp olive oil
  • 1 garlic clove, finely sliced
  • 8 fresh basil leaves
  • 600ml/20fl oz tomato passata
  • 4 medium-sized aubergines, half peeled for a stripy effect (this helps them cook evenly)
  • 3 free-range eggs, beaten
  • 200g/7oz ‘00’ flour
  • 100ml/3½oz sunflower oil
  • 200g/7oz mozzarella, chopped
  • 100g/3½oz Parmesan, grated
  • salt and freshly ground black pepper
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