Lighter aubergine Parmigiana

Lighter aubergine Parmigiana

  • 1
  • 2
  • 3
  • 4
  • 5
(24 ratings)

Prep: 35 mins Cook: 55 mins


Serves 4
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

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal241
  • fat15g
  • saturates5g
  • carbs13g
  • sugars11g
  • fibre8g
  • protein11g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 tbsp rapeseed oil, plus 1 tsp
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 tbsp lemon juice
  • 3 aubergines (750g/1lb 10oz total weight), stalk ends trimmed, cut into 1cm/½ in lengthways slices



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

  • 1 small onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves, finely chopped
  • 400g can plum tomatoes
  • 225g can plum tomatoes
  • 1 tbsp tomato purée
  • 2 tbsp chopped fresh oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 100g ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 50g mozzarella, torn into small pieces
  • handful basil leaves, roughly torn
  • 2 medium tomatoes, sliced



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

  • 25g vegetarian-style parmesan, grated



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


  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.

  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Orla Poland
3rd Jul, 2019
Very tasty receipe, the whole family loved it!
8th Aug, 2018
Superb recipe! Very tasty dish that was gobbled up in no time. I tweaked it slightly and added a big dash of balsamic vinegar and big pinch of chilli flakes to the tomatoes whilst they were cooking, to add a bit more depth to the sauce. Delicious!
Ariana Davies's picture
Ariana Davies
4th Feb, 2018
One of the best lasange alternatives we've had.. nice and healthy and so delicious. Great winter night comfort food!
Minoo's picture
29th Sep, 2016
We absolutely loved this! It was so good I'll definitely make it again. I too used more mozzarella (a whole ball of light mozzarella) and also used a whole tub of ricotta (250g rather than 100g). Although that of course meant it was not quite as light we were happy with that as 241 calories is a bit low for a main meal and I planned only to serve with salad. Takes quite a bit of time to prep but I got round that by baking the aubergine and making the tomato sauce the day before, so I only had to assemble and bake in the evening.
9th Aug, 2016
Really tasty and needed only a mixed salad to make a filling supper. I roasted the aubergines on baking parchment as I was worried they might stick. Made a day in advance - it kept really well.
1st Feb, 2016
Really really tasty will be definitely be making again - I did not make any changes to the recipe.
jfowler12's picture
24th Jan, 2016
I followed this recipe to the letter and I'm afraid to say that it didn't turn out very well. I think it's great to find a lighter way to cook everyday classics such as Aubergine Parmigiana, but the fact is: if it's not just as tasty as the real thing, then it just ain't worth it! This one's the real deal:
8th Nov, 2015
This was very tasty, although a bit of fuss to make! It was worth it and made a very delicious dinner. I did up the amounts of ricotta and mozzarella but it made enough for 6 people (not 4). Give it a try!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?