A casserole dish serving ratatouille & parmesan bake

Ratatouille & parmesan bake

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(6 ratings)

Prep: 20 mins Cook: 25 mins


2 (with leftovers for other meals)

Get all five of your five-a-day with this ratatouille & cheese bake that is healthy and filling as well as being gluten-free and vegetarian

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal310
  • fat11g
  • saturates4g
  • carbs28g
  • sugars25g
  • fibre16g
  • protein17g
  • salt0.5g
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  • 1 large aubergine



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

  • 2 tsp rapeseed oil, plus extra for brushing
    Rapeseed oil

    Rapeseed oil

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

  • 2 red onions, halved and sliced
  • 2 peppers (any colours), diced



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 2 large courgettes, diced



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 2 garlic cloves, chopped
  • 400g can chopped tomatoes



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

  • 2 tsp gluten-free vegetable bouillon
  • 1 thyme sprig, plus a few extra leaves for the top
  • handful basil, stalks chopped, leaves torn and kept separate



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

For the topping

  • 1 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 150g pot bio yogurt
  • 15-25g vegetarian parmesan-style cheese, finely grated
  • 2 handfuls rocket, dressed with balsamic vinegar, to serve



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…


  1. Heat oven to 220C/200C fan/gas 7. Cut the aubergine lengthways into long thin slices – once you have six slices, chop the remainder. Brush the slices very lightly with oil, place on a baking sheet lined with baking parchment and cook for 15 mins, turning once, until softened and pliable. Turn oven down to 180C/160C fan/gas 4.

  2. Meanwhile, heat the oil in a large non-stick frying pan and fry the onions until softened. Stir in the chopped aubergine, the peppers, courgettes and garlic, and cook, stirring, for a few mins more. Tip in the tomatoes and a half a can of water, then stir in the bouillon, thyme and basil stalks. Cover and simmer for 20 mins or until tender. You can add up to half a can of water if the mixture is getting too dry. Stir through the basil leaves.

  3. If you are following our Healthy Diet Plan, set aside half of the ratatouille when it is ready - you'll need to chill this for our ratatouille pasta salad with rocket later in the week. If you're not following the plan, you can serve the extra ratatouille on the side or set it aside to enjoy for another meal.

  4. Beat the eggs with the yogurt, cheese and 1 tbsp water. Spoon the remaining ratatouille into a shallow ovenproof dish, top with the aubergine slices, then cover with the yogurt mixture and scatter with thyme. Bake for 10-15 mins until the topping is set and starting to colour. Serve with dressed rocket on the side.

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Comments, questions and tips

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Adéle van Heerden's picture
Adéle van Heerden
25th Oct, 2019
Dear BBC I am pretty sure you meant Grapeseed Oil and not Rapeseed oil. You may want to fix that, however entertaining it was to read within the context of this recipe. Much Love
29th Jan, 2018
this was a real winner for us!
1st Sep, 2017
For years I've done my best to like aubergine and I've tried endless ways of cooking it without success - until now! This was lovely, almost like a veggie lasagna.
12th Jun, 2019
Am I missing something? Should the ingredients list two aubergines not one? Just wondering where the chopped aubergine comes in...!
goodfoodteam's picture
17th Jun, 2019
Thanks for your question. This recipe only needs one large aubergine which you slice into six thin slices, then chop any remainders.
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