Aubergine Parmigiana


Serves 1

  • 1 aubergine, sliced into 1cm thick rounds
  • 1½ tsp olive oil
  • 1 clove garlic, peeled and crushed
  • 2 tsp tomato purée
  • 150g tinned chopped tomatoes
  • 1½ tsp red wine vinegar
  • Pinch dried oregano
  • Salt and pepper
  • 80g mozzarella, sliced
  • 10g parmesan or hard cheese, finely grated


Preheat the oven to 200°C. Heat a frying pan over a medium-high heat, brush the aubergine slices with a little oil and fry in batches until golden. Remove from the pan and set aside.

Heat the remaining oil in the frying pan, add the garlic and fry for a minute. Stir in the tomato purée, chopped tomatoes, vinegar and oregano. Simmer gently for a couple of minutes then remove from the heat and season to taste.

Spoon half of the tomato sauce into a shallow roasting dish, arrange the aubergine slices on top then spoon over the remaining sauce. Top with the mozzarella and parmesan then bake for 25 minutes until the cheese is bubbling.

  • Family friendly

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