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Aubergine Parmigiana


  • 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)


  • 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.