Deliciously warming, flavoursome and good for the soul

A great veggie dish for the family is the classic aubergine parmigiana

  • SERVES: 4 – 6
  • PREP TIME: 10 mins
  • COOKING TIME: 1.5 hrs
  • DIFFICULTY: easy
  • IDEAL FOR: vegetarian, meat-free meal, starter, side
  • BUDGET: £

Aubergine parmigiana

I used to hate aubergine.

It was a faff to prep with its salt drying, patting etc.

But now they’ve bred out the bitterness and the need to do all the salting.

So, aubergines are now a lot more in my life... who would have thought!

This recipe is great for our staycation as we now have half vegetarian and half meat-eater.

And this dish makes everyone happy so no need for a million pots and pans to satisfy everyone’s needs.


  • 1½kg aubergines
  • Fine salt
  • 3 garlic cloves, crushed
  • 2 tbsp olive oil
  • 2 x 400g tins good tomatoes, chopped or whole
  • 150ml red wine
  • 1 pinch sugar
  • ½ tsp dried oregano
  • 200g mozzarella 
  • 125g parmesan
  • 50g breadcrumbs
  • 1 handful basil leaves (optional)


  1. Slice the aubergines thinly lengthways (about ½cm thick).
  2. (OPTIONAL: sprinkle with salt and leave to drain in a colander for 30 minutes. Then rinse off and pat dry before frying)
  3. Heat the oil in a large frying pan (or wide saucepan), add the garlic, and oregano, and cook gently for a few mins.
  4. Tip in the tomatoes, wine and a pinch of sugar and salt then turn the heat down and cook for 20-25 mins until thickened a little
  5. Pre-heat the oven to 180C (160C fan).
  6. Fry the aubergine: Coat the bottom of a frying pan with oil over a high heat.
  7. Working in batches, fry the aubergine slices, until golden brown on both sides. Blot the cooked slices on paper towels.
  8. Thinly slice the mozzarella and grate the parmesan.
  9. Layer into a baking dish: Lightly grease a medium baking dish and spread a thin layer of tomato sauce over the base.
  10. Top this with a layer of aubergines, packing them in tightly, followed by a layer of mozzarella, parmesan and seasoning.
  11. Repeat the layers until you’ve used up all the aubergine, finishing with a layer of tomato sauce.
  12. Bake: Toss the breadcrumbs with a little olive oil and a bit more grated parmesan, and sprinkle over the top of the dish.
  13. Bake for about 30 minutes, until bubbling and browned on top.
  14. Serve with a sprinkle with torn fresh basil.

Recipe inspired by: The Guardian

Aubergine parmagiana