Easy aubergine parmigiana

A comforting Italian bake with layers of golden fried aubergine, rich tomato sauce, and gooey cheese. Every mouthful delivers deep, savoury flavour and a satisfying, melting texture.

This easy aubergine parmigiana scores a Nutri-Score B. It’s rich in fibre and antioxidants from aubergine and tomatoes, with moderate cheese and oil for balance. Enjoy this classic Italian bake as part of a wholesome meal.

Equipment

Ingredients

• 6 tbsp olive oil
• 1 onion, sliced
• 3 garlic cloves, sliced
• 1 tsp caster sugar
• 20ml red wine vinegar
• 20ml balsamic vinegar
• 2 tsp dried oregano
• 25g fresh basil, leaves picked and stalks reserved
• 1 bay leaf
• 2 x 400g tins tomatoes
• 3 aubergines, sliced
• 200g Parmesan, plus extra to sprinkle
• 2 balls mozzarella, torn or sliced
• 3 beef tomatoes, sliced
• 2 tbsp chopped fresh oregano
• 60g traditional breadcrumbs
• Salt and freshly ground black pepper

Method

1. Heat 2 tbsp olive oil in a large saucepan over medium heat. Sweat the onion and garlic for 10 minutes until soft. Add the caster sugar, red wine vinegar, and balsamic vinegar. Reduce by half.
2. Stir in dried oregano, basil stalks, bay leaf, and tinned tomatoes. Simmer for about 25 minutes. Season with salt and black pepper. Remove the basil stalks and bay leaf.
3. Meanwhile, heat a large frying pan over medium heat and add 4 tbsp olive oil. Fry the aubergine slices in batches until golden and softened on both sides. Set aside.
4. Preheat the oven to 200°C/180°C Fan/Gas 6.
5. To assemble, layer tomato sauce, fried aubergine, and Parmesan in an ovenproof dish, repeating until all are used. Finish with mozzarella and sliced beef tomatoes on top.
6. Sprinkle with chopped fresh oregano, extra Parmesan, and breadcrumbs.
7. Bake for 30 minutes until bubbling and golden. Serve hot.

Enjoy this easy aubergine parmigiana with a crisp salad or crusty bread.

Suggested Wine Pairing

This easy aubergine parmigiana pairs beautifully with Italian reds and crisp whites. Here are three excellent options under £12.50:

• Majestic: The Guv’nor Tempranillo – Juicy and smooth, matches the tomato and cheese layers.
• Tesco: Finest Montepulciano d’Abruzzo – Bright and fruity, perfect with aubergine and herbs.
• Sainsbury’s: Taste the Difference Verdicchio – Crisp and fresh, balances the richness of the cheese.

What can you serve with this

1. Garlic bread – For soaking up the delicious sauce.
2. Green salad – A fresh, peppery salad lightens the meal.
3. Roasted Mediterranean vegetables – Add colour and even more flavour.

FAQs for Easy Aubergine Parmigiana

• Can I make aubergine parmigiana ahead of time? Yes, assemble and chill before baking, or reheat leftovers the next day.
• Is this dish gluten-free? Use gluten-free breadcrumbs to make it suitable.
• Can I freeze aubergine parmigiana? Yes, cool completely and freeze in portions. Reheat from frozen or thaw and bake.
• What’s the best way to slice aubergine? Slice into 1cm rounds for even cooking and layering.
• Can I use other cheeses? Pecorino or a mature cheddar work well if you don’t have Parmesan.
• How do I stop aubergine from absorbing too much oil? Fry in batches and drain on kitchen paper. You can also brush with oil and bake instead of frying.
• What tomatoes work best? Use good-quality tinned tomatoes or ripe fresh tomatoes for the sauce.
• Is this recipe suitable for vegetarians? Yes, as long as you use vegetarian Parmesan-style cheese.

Nutri-score Health Check

This easy aubergine parmigiana scores a B on the Nutri-Scale.

Positive Factors: High in fibre and antioxidants from aubergine and tomatoes, with protein from cheese and minimal added sugar.

Negative Factors: Contains cheese and olive oil, so enjoy as part of a balanced diet.

This score has been automatically calculated from the ingredients in the recipe and is only a guide.