Aubergine Parmigiana

A simple, comforting vegetarian bake



Prep time

15 minutes

Cook time

45 minutes

This classic recipe is delicious served with garlic bread and salad.


3 large aubergines, sliced into 1cm thick rounds
2x 400g tinned chopped tomatoes
1 brown onion, diced
2 garlic cloves, finely diced
1 tsp dried oregano
1-2 tbsps red wine vinegar
50g vegetarian parmesan-style cheese, finely grated
70g vegetarian mozzarella cheese, torn into small pieces
1 tbsp olive oil
fresh basil, handful (optional)
salt and pepper to taste


  1. Preheat oven to 200°C/180°C fan/Gas 6.
  2. Add the olive oil to a medium-sized pan over a medium heat. Add the onion, garlic and oregano, then cook for 5-10 minutes, or until the onion is soft and the garlic has a tiny bit of colour.

  3. Add the tinned chopped tomatoes, then refill 1 tin halfway with water and add to the pan. Season with salt and pepper, then simmer very gently (uncovered) for about 15 minutes, stirring occasionally.
  4. Meanwhile, heat a large non-stick frying pan to medium-high heat. Add a single layer of aubergine slices and fry for 1-2 minutes on each side, until softened and lightly charred. Repeat, frying the aubergine in batches until it’s all cooked.
  5. When the tomato sauce has reduced down and thickened slightly, turn off the heat. Add the red wine vinegar, half the basil, and more salt and pepper if needed.
  6. In a baking dish, spread a small layer of the tomato sauce, followed by a layer of aubergine slices, and then a sprinkle of the parmesan-style cheese (leaving some aside for the topping). Repeat these layers, finishing with a layer of tomato sauce.

  7. Top with the mozzarella and remaining parmesan-style cheese.

  8. Bake for 20-25 minutes until the cheese is bubbling. Top with the remaining basil leaves.

Chef’s tips

Check the label of the cheese you use to make sure it is suitable for vegetarians – authentic Parmesan cheese (and some mozzarella cheeses) aren’t vegetarian because they contain animal rennet. Instead, look out for ‘parmesan-style cheese’ or ‘Italian-style hard cheese’.


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