Aubergine Parmigiana

Sometimes I just don’t feel like meat for dinner, but it can be hard to find a satisfying vegetarian dinner when you don’t eat tofu or legumes. Here is an Italian inspired, delicious vegetarian dish, which uses very simple and tasty ingredients.

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2 aubergines
1 onion
3 cloves garlic
1 can diced tomatoes (or fresh if you like)
1 tsp dried basil
Salt and pepper
Olive oil
3/4 cup mozzarella – grated
Parmesan – freshly grated


Pre-heat oven to 180°C. Rinse the aubergines and pat dry. Using a sharp knife, slice them lengthwise about half a centimetre thick. Brush each slice with olive oil. Heat a frying pan, and fry the slices (you’ll have to do it in batches); make sure they turn quite soft. Stack on a plate and place to one side. In the same frying pan, heat 1 tbsp olive oil. Roughly chop the onion and garlic, and saute until soft. Add the basil, then the tomatoes and bring to a simmer. After ten minutes, tip into a bowl and blend until reasonably smooth. Taste, and season with salt and pepper to your liking.

In a lasagna dish, lay a single layer of the aubergine. Cover with about one-third of the tomato sauce and sprinkle with a teaspoon of parmesan. Repeat two more times. Place in the hot oven for 20 minutes. After 20 minutes, remove it and cover the top with mozzarella. Return to the oven for 5 minutes, until the cheese is all melted and slightly browned.

Serve on its own or with a side salad. Cold leftovers are great for lunch the next day, I promise!

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