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Quick and easy aubergine parmigiana

Name: Quick and easy aubergine parmigiana
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 2
Cuisine: Italian recipes
Ingredients: 2 small aubergines; 2 tbsp sun-dried tomato pesto; 2 x 125g balls mozzarella, sliced; 350g jar chilli and tomato sauce; 50g ready-made fresh breadcrumbs; 50g grated vegetarian Parmesan

Published: 31 Aug 09
Updated: 4 Mar 25

A classic Italian dish with layers of tender, oven-baked aubergine, rich tomato sauce, and melted cheese.

Shop-bought pesto and tomato sauce make this aubergine parmigiana both quick and easy to make.

If you have more time, Gennaro Contaldo’s baked aubergine recipe is a must-make.

Easy
September 2009

Test kitchen approved

Serves 2
Takes 10 minutes to make, 25-30 minutes to cook

A classic Italian dish with layers of tender, oven-baked aubergine, rich tomato sauce, and melted cheese.

Shop-bought pesto and tomato sauce make this aubergine parmigiana both quick and easy to make.

If you have more time, Gennaro Contaldo’s baked aubergine recipe is a must-make.

Vegetarian

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Ingredients

2 small aubergines
2 tbsp sun-dried tomato pesto
2 x 125g balls mozzarella, sliced
350g jar chilli and tomato sauce
50g ready-made fresh breadcrumbs
50g grated vegetarian Parmesan

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Method

Preheat the oven to 200°C/fan180°C/gas 6. Slice the aubergines lengthways into 1cm slices and brush with olive oil. Heat a griddle pan over a high heat and cook the aubergine in batches for 2-3 minutes, turning once, until tender.
Spread 1 side of the cooked aubergine slices with 2 tbsp sun-dried tomato pesto, then layer them up into 3 layers in a lightly greased ovenproof dish with mozzarella and the jar of chilli and tomato sauce.
Mix together fresh breadcrumbs and Parmesan, then sprinkle over the top. Bake for 20-25 minutes until bubbling and golden. Serve with a green salad.