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Aubergine Parmigiana

 

Aubergine Parmigiana

aubergine parmigiana recipe
Print Recipe
Prep Time
20 mins
Cook Time
1 hr
Calories
225
 

These aubergines are grilled rather than fried so need far less oil than usual. Teamed with a rich tomato sauce and grated cheese, they make a really filling supper.

Servings: 4
Calories: 225 kcal

Ingredients

  • 3 aubergines (each about 250g)
  • ½tbsp sunflower oil
  • 100g ready-grated mozzarella
  • 15g Parmesan cheese, finely grated
  • 2tbsp dried coarse breadcrumbs (or panko breadcrumbs)

For the sauce

  • 1tsp sunflower oil
  • 1 large onion, finely chopped
  • 2 large garlic cloves, crushed
  • ½tsp dried flaked chillies
  • 2 x 400g cans chopped tomatoes
  • 150ml red wine
  • 100ml water
  • ½tsp dried chilli flakes
  • 1tsp dried oregano
  • flaked sea salt
  • ground black pepper

Method

  1. To make the sauce, heat the oil in medium non-stick pan and add the onion and garlic. Cover the pan with a lid and fry gently for 6–8 minutes, or until soft and light golden brown, stirring occasionally.

  2. Tip the tomatoes into the pan, add the wine and water, stir in the chilli flakes and oregano. Bring to a gentle simmer and cook for 30–40 minutes, stirring regularly. Season with salt and pepper.

  3. While the sauce is simmering, reheat the grill to its hottest setting. Trim and slice the aubergines lengthways into 1cm slices. Place the slices on a baking sheet and brush both sides with the oil.

  4. Cook under the hot grill for 5–7 minutes or until the aubergine is golden and starting to soften. Carefully turn each slice over and grill for a further 5 minutes. Preheat oven to 220°C/Fan 200°C/Gas 7.

  5. Arrange the aubergine, the sauce and grated mozzarella in loose layers In a shallow overproof dish (a lasagne dish is ideal), making sure you finish with mozzarella on top. Mix the Parmesan with the breadcrumbs and sprinkle over the top.

  6. Bake for 25–30 minutes or until the topping is crispy and golden and the filling is bubbling. Calories per serving: 225.

Recipe Notes

To freeze

Freeze individual cooled portions in oven and freezer-proof containers for up to 3 months. Defrost in the fridge overnight. Reheat in the oven as the recipe.

 

Buy ‘COMFORT FOOD’ Without the Calories: Low-calorie Recipes, Cheats and Ideas for Feel-Good Favourites

Category: Vegetarian

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Feeling like a break from all that festive food? T Feeling like a break from all that festive food? This roasted veg salad may be just what you need. I’ve topped it with yoghurt that I’ve strained overnight in the fridge until it’s really thick - it’s lighter than cheese and is the perfect addition to a warm salad. I’ve sprinkled the salad with a few mixed seeds, added some leaves and a drizzle of balsamic vinegar and extra virgin olive oil. An easy way to kick off a healthy 2021! 🥗
I had the chance to share some freeze-ahead tips w I had the chance to share some freeze-ahead tips with @thismorning live a few weeks ago. As I am now not spending Christmas with my mum, I was able to give her some goodies to cook up for herself on Christmas Day. If you’ve had to downsize like me, why not take a look at my ‘Turkey for Two’,and lots of other ideas, by searching ITV This Morning with Justine Pattison. 🎄
Christmas is going to be a little different this y Christmas is going to be a little different this year, but it’s never too early to start planning your food shop.
To find out how to boss your festive menus, head over to BBC Food where you’ll find my top tips for getting organised this year. 
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#christmasshopping #christmascooking #christmas2020 #bbcfood
It’s a beautiful day for a layered salad. Here's It’s a beautiful day for a layered salad. Here's one I made in the test kitchen. Eat at home or on the go. To avoid soggy leaves, put the dressing in first and the leaves last, then only toss – or tip – when you are ready to serve 🌞

#greeksalad #salad #testkitchen #healthyeating #healthyfood  #weightloss #sunshine #feelgoodfood #recipetesting
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