Name: Lighter aubergine Parmigiana
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 tbsp rapeseed oil plus 1 tsp; 2 tbsp lemon juice; 3 aubergines (750g/1lb 10oz total weight), stalk ends trimmed, cut into 1cm/1/2in lengthways slices; 1 small onion chopped; 3 garlic cloves finely chopped; 400g can plum tomatoes; 225g can plum tomatoes; 1 tbsp tomato purée; 2 tbsp chopped fresh oregano; 100g ricotta; 50g mozzarella torn into small pieces; handful basil leaves roughly torn; 2 medium tomatoes sliced; 25g vegetarian-style parmesan grated

Home
Recipes
Lighter aubergine Parmigiana

Lighter aubergine Parmigiana

Angela Nilsen

Save recipe

Serves 4

Easy

Prep: 35 mins

Cook: 55 mins

A star rating of 4.6 out of 5.37 ratingsRate

loading...

We've baked the aubergines and used creamy ricotta in this healthy version of Parmigiana di melanzane - far lower in fat and calories than the original

Gluten-free

Healthy

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Fennel & rocket salad

A star rating of 4.8 out of 5.8 ratings

Crusty garlic bread

A star rating of 4.7 out of 5.32 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp rapeseed oil

plus 1 tsp
2 tbsp lemon juice
3 aubergines

(750g/1lb 10oz total weight), stalk ends trimmed, cut into 1cm/1/2in lengthways slices
1 small onion

chopped
3 garlic cloves

finely chopped
400g can plum tomatoes
225g can plum tomatoes
1 tbsp tomato purée
2 tbsp chopped fresh oregano
100g ricotta
50g mozzarella

torn into small pieces
handful basil leaves

roughly torn
2 medium tomatoes

sliced
25g vegetarian-style parmesan

grated

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal241

low
fat15g
saturates5g
carbs13g
sugars11g
fibre8g
protein11g
salt0.5g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Measure the 2 tbsp of oil into a small bowl. Brush just a little of it onto 2 large, non- stick baking sheets (if you only have 1 tray, bake the aubergines in batches). Mix the lemon juice into the measured oil. Lay the aubergine slices snugly in a single layer on the baking sheets, brush the tops with half the oil and lemon, season with pepper and bake for 20 mins. Turn the slices over, give the remaining oil and lemon mixture a good stir as it will have separated, and brush it over again. Season with pepper and bake for 10-15 mins more or until softened.
step 2

Meanwhile, heat the remaining 1 tsp oil in a medium saucepan. Add the onion and garlic and fry for 3-4 mins, stirring often, until the onion is softened and starting to brown. Tip in the cans of tomatoes, stir to break them up, then mix in the purée, pepper and a pinch of salt. Simmer uncovered for about 10-12 mins until thickened and saucy, then stir in the oregano.
step 3

Spread a little of the tomato sauce in the bottom of a shallow ovenproof dish (about 25 x 20 x 5cm). Start by laying a third of the aubergine slices widthways across the dish, spread over a third of the remaining sauce and put half the ricotta on top in small spoonfuls, then half the mozzarella. Scatter over half the torn basil and season well with pepper. Repeat the layering of aubergine slices, tomato sauce, ricotta, mozzarella and basil, and finish with the final aubergine slices, the sliced tomatoes and the last of the sauce. Season with pepper and scatter over the Parmesan. Bake for about 20 mins, or until the cheese is golden and the juices are bubbling.

RECIPE TIPS

ROCKET & GREEN BEAN SALAD

If you serve the Parmigiana with this salad, you can count the meal as having 3 of your 5-a-day. Lightly cook 150g fine green beans in a small pan of boiling water for 3-4 mins, then run under cold water. Toss the beans with a 70g pack of rocket and a handful of basil leaves. Drizzle with 1 tbsp rapeseed oil, a squeeze of lemon juice and a grinding of pepper, and gently toss together.

HOW I MADE IT HEALTHIER

I didn’t salt the aubergines. Instead of frying the aubergines, I reduced the fat by brushing the slices with a mixture of rapeseed oil (instead of olive oil) and lemon juice, and then baking them. To cut fat and salt further, I replaced some of the mozzarella with ricotta and reduced the amount of Parmesan.

WHAT IF I...

Used all mozzarella instead of a mix of ricotta and mozzarella? The calories would increase by 28 kcals. Total fat would rise by 2.4g, while saturated fat would rise by 1.7g and salt by 0.2g per serving.

Recipe from Good Food magazine, September 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.6 out of 5.37 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now