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Aubergine Parmigiana anyone? I know, I know - it's been done before...

So, anyone who knows me knows that I can’t go to the market and local shops for aubergines, tomatoes & mozzarella, without making my absolute favourite dish - Aubergine Parmigiana. I know, I know - it’s been done before on these pages, but again - it just tastes better here and always worth a wee reminder!

I will give the recipe again - mine is simple without too many added carbs or oil. I know that some people like this dish made with fried aubergines or aubergines soaked in egg and breadcrumbs then fried (and by the way ... yum), but I have found that it can be a simple, veg friendly, low, carb, delicious and filling meal. The absolutely essential part is that the aubergines must be properly cooked before even starting the assembly of ingredients. When at home I use my grill pan to cook them (without oil) until they are totally floppy (pick them up with tongs - they should flop over and not stand straight - if they do, cook them longer).


For the aubergine
  • 2 large aubergines, sliced into thin slices about a 5mm/¼in thick

  • 100g/3½oz Parmesan, grated (or alternative vegetarian hard cheese)

  • 250g/9oz mozzarella, sliced

  • sea salt and freshly ground black pepper

For the tomato sauce
  • 2 garlic cloves, finely chopped

  • a good splash olive oil

  • 2 x 400g tins pelalti tomatoes

  • 1 pinch oregano


  1. Grill the aubergine slices. Heat a griddle pan and cook the aubergines for a couple of minutes on both sides until lightly browned. Set aside while you get on with the tomato sauce.

  2. Heat a large frying pan. Fry the garlic with a little oil until soft. Add the tomatoes & oregano. Simmer for about 15 minutes, or until the sauce thickens.

  3. Preheat the oven to 220C/200C Fan/Gas 7.

  4. In a medium-sized roasting tin, spread a little tomato sauce over the bottom of the tin. Add a layer of aubergine slices and spread another layer of tomato sauce on top.

  5. Spread half the mozzarella on the top and sprinkle with Parmesan, salt and pepper. Continue to repeat the layers until all the aubergine is used. Finish with a layer of mozzarella slices topped with a final sprinkle of Parmesan. Bake for 25 minutes.

  6. Serve with salad alongside. This dish reheats well if you have any leftovers.



Shop local and try to use seasonal ingredients - they will be freshest and most economical



Buy the best you can afford - even if it means making do with less.



Keep it simple - and as unprocessed as possible.  Butter and E.V. Olive Oil over margarine, spreads and processed vegetable oils, 

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