Roast aubergine parmigiana

Roast aubergine parmigiana

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(7 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins


Serves 4
An Italian-style roasted vegetable gratin with tomato and basil sauce, Parmesan and mozzarella

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal381
  • fat24g
  • saturates11g
  • carbs21g
  • sugars15g
  • fibre13g
  • protein21g
  • salt1.2g
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  • 2 tbsp extra-virgin olive oil
  • 2 garlic clove, crushed
  • small bunch basil, stalks finely chopped



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 2 x 400g cans cherry tomatoes
  • 1 tbsp chopped sundried or semi-dried tomato



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tsp clear honey
  • few thyme sprigs, leaves removed


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 4 medium aubergine



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 balls light mozzarella, thinly sliced
  • 25g breadcrumb
  • 25g Parmesan (or vegetarian alternative), finely grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • crusty bread, to serve (optional)


  1. Heat 1 tbsp of the oil in a pan. Soften the garlic and the basil stalks for 1 min, without letting the garlic colour. Add both types of tomatoes, the honey, most of the thyme leaves and plenty of seasoning. Simmer for 5 mins – you don’t want the sauce to reduce too much at this stage.

  2. Meanwhile, heat oven to 200C/180C fan/gas 6. Cut 6 slits down into the flesh of each aubergine crosswise, taking care not to cut all the way through. Season inside, then push a slice of the mozzarella and a basil leaf into each gap.

  3. Pour the tomato sauce into a large baking dish and sit the aubergines in it (or use 4 individual dishes). Drizzle with the remaining oil. Cover with foil and scrunch it tightly at the edges. Bake for 50 mins-1 hr until soft.

  4. Remove the foil. Mix the breadcrumbs and Parmesan, and scatter over the aubergines with the rest of the thyme. Bake, uncovered, for another 15 mins or until the aubergines are very tender and the crumbs are golden and crisp. (The best way to tell if they are ready is to prod the largest aubergine in the centre with a skewer.) Let the dish rest for 5 mins, then scatter over the rest of the basil leaves. Serve with crusty bread, if you like.

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Comments (10)

horseyh's picture

Very tasty , easy and satisfying even for meat lovers. Cooking time was spot on. Added some additions mixed herbs, oregano and ad lib basil, flavours spot on.

EKensington's picture

Love this dish! Although the sauce needed a little more flavour & seasoning. I cooked without the foil & added the mozzarella with the parmesan & breadcrumbs for the last 10 minutes. Felt this reduced the sauce down a little more, cooked quicker & gave the aubergine more flavour.

hannahpanda's picture

I love this recipe! I make it once a week! Once its done I cut up the aubergine into chucks and mix it into the tomato sauce and serve it as a sauce with pasta :) delicious!

annacbanana's picture

Tasty but surprisingly lacking in flavour... I would add some more salt and a few herbs next time such as oregano to give it a bit more Italian flavour

irritable's picture

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.

dishymummy's picture

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.

mrsrmonk's picture

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.

gillians's picture

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.

cowen84's picture

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

lyraverde's picture

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.

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