Roast aubergine parmigiana

Latest comments and suggestions

• Laura

  13 February 2013

  Laura rated and commented on this recipe

  

  Very tasty and very filling, didn't need the bread with it at all. I just did two and bake them in one casserole dish which worked fine.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cowen84

  13 February 2013

  cowen84 rated and commented on this recipe

  

  Delicious! I halve the recipe for 2 of us, and I agree with Laura the bread is not needed. Very tasty, good depth of flavour and very easy! Now a regular request from my foodie hubby! Check out my baking blog http://bumblebakery.blogspot.com

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lynns

  13 February 2013

  lynns commented on this recipe

  I made this on Sunday for a family lunch. They all loved it. we had it in Italy at our daughters wedding and it was as good as it was in Italy. Will make again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Villars

  26 March 2013

  Villars commented on this recipe

  I made this for a school quiz night as the vegetarian option. Many people ( non veggies too) came back for more and several have asked for the recipe. I did halve the aubergines lengthways as I was wanting to feed a lot of people, this worked well and obviously cooked more quickly too. I have cooked it at home and, again, the half aubergine works well for a starter. It's so easy, I am sure I will make it again and again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• AllieB

  18 April 2013

  AllieB rated and commented on this recipe

  

  The flavours were very nice but the aubergines needed a lot longer in the oven and I have to say that serving whole aubergines on a plate doesn't' look particularly appertizing! I think that this dish would be better if the aubergines were sliced length ways and layered with the mozzarella and breadcrumb mix.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• irritable

  01 May 2013

  irritable rated and commented on this recipe

  

  This was a pleasant surprise. I didn't bother with the breadcrumbs or bread but served with cabbage. This made the plate look extremely appetising as the vivid green contrasted well with red of the tomatoes and the dull purple/yellow of the aubergine and cheese. I served whole (as a main course) and certainly cooked with the tin foil still on for at least 15 mins more than stated. A full aubergine with cabbage was a substantial, healthy meal for 1. Don't forget the fresh basil garnish at the end to lift the colour. Recommended.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2876664/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 2 tbsp extra-virgin olive oil
• 2 garlic cloves , crushed
• small bunch basil , stalks finely chopped
• 2 x 400g cans cherry tomatoes
• 1 tbsp chopped sundried or semi-dried tomatoes
• 1 tsp clear honey
• few thyme sprigs, leaves removed
• 4 medium aubergines
• 2 balls light mozzarella , thinly sliced
• 25g breadcrumbs
• 25g Parmesan (or vegetarian alternative), finely grated
• crusty bread , to serve (optional)

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 1 hr 15 mins

Vegetarian

Ingredients

• 2 tbsp extra-virgin olive oil
• 2 garlic cloves , crushed
• small bunch basil , stalks finely chopped
• 2 x 400g cans cherry tomatoes
• 1 tbsp chopped sundried or semi-dried tomatoes
• 1 tsp clear honey
• few thyme sprigs, leaves removed
• 4 medium aubergines
• 2 balls light mozzarella , thinly sliced
• 25g breadcrumbs
• 25g Parmesan (or vegetarian alternative), finely grated
• crusty bread , to serve (optional)

PER SERVING

381 kcalories, protein 21.0g, carbohydrate 21.0g, fat 24.0 g, saturated fat 11.0g, fibre 13.0g, sugar 15.0g, salt 1.2 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.