Aubergine Parmigiana

I’m pretty sure I’ve mentioned this quite a few times before, but I thought I’d just say it again… Aubergine is an incredible vegetable, and it’s low FODMAP too! I try and incorporate aubergine into as many meals as I can, particularly on a meat-free Monday, and my latest go-to is the tasty Aubergine Parmigiana (recipe below). I don’t think you can go wrong with cheese, tomato and basil – it really is the best combination of savoury flavours!

I’ve only come across this Italian dish recently, at a local restaurant in Southampton called Bacaro. Their Italian small plates are absolutely delicious and they’re really helpful with allergies too. They wrote all over the menu before I arrived highlighting exactly what I could order, or dishes I could modify to avoid onion and garlic. If you’re ever in the area I’d definitely recommend a visit!

The recipe below serves 4 people, but I often just save the leftovers for lunches as it’s pretty healthy, yet tummy-friendly snack for busy days at work.

Aubergine Parmigiana

Ingredients

  • 4 Aubergines
  • 500 g Tomato passata
  • 15 g Basil
  • 1 tbsp Garlic-infused oil
  • 20 g Parmesan
  • 25 g Grated mozzarella
  • 1 Red pepper
  • 1 Egg (optional)

Instructions

  • Preheat the oven to gas mark 4 or 180 degrees. Slice the aubergine into circles (1 cm thick) and cut the red pepper into squares. Drizzle with garlic-infused oil and cook for 20-25 minutes. 
  • In a saucepan, add the tomato passata, basil and a drizzle of garlic infused oil. Stir for a couple of minutes until the sauce is heated through. 
  • In a large lasagne dish, layer the aubergine, followed by the tomato sauce, a sprinkle of parmesan, a few basil leaves and a handful of grated mozzarella. 
  • Repeat this process until all of the aubergine has been used up, pour over a beaten egg (optional), then top with plenty of cheese and bake. After around 20 minutes, or until all the cheese has melted, serve with a light salad and gluten free bread. 

This is a relatively simple recipe – I’m quite used to not needing to add too many flavours, so I just enjoy the fresh taste of the vegetables. However if you decide to add any other herbs and spices, do let me know how you make it! I’m always keen to try variations.

If you’re a fan of aubergine, you might like to try my Pasta Alla Norma recipe too – a quick and easy pasta dish, which is full of flavour and filling too!

Let me know if you give this recipe a try, I love seeing your creations on Instagram and Facebook. I hope you find this as tasty as I do, while knowing it’s a meat-free meal.

Alice x

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