Alisha’s quick aubergine parmigiana
An easy but delectable baked aubergine dish in a spiced tomato sauce with cheeses
Prep Time
Cook Time
Prep Time
Cook Time
  • 2large aubergines sliced lengthways
  • 1 brown onion chopped
  • 2cloves garlic shopped finely or grated fine
  • 1 300g tomato passataYou can also make it using fresh tomatoes, chopped and blended
  • 1125g mozzarella ballssliced
  • 1handful Cheddar cheese (grated)I used this instead of parmesan
  • 1handful fresh mushrooms slicedoptional but I love adding this sometimes
  • 5fresh basil leaveschopped
  • Salt to taste
  • Black pepper to taste
  • Olive oil for cooking
  • optional Hot Pepper sauceI use home made hot sauce for added flavour
  • optional Dried parsley for top
  1. Pre heat oven at 200C. Brush aubergine slices with little oil and lay out in tray; roast in oven (flip over halfway) for about 30 minutes or until brown (I don’t always remember to flip them, it’s still delish). Set aside once finished.
  2. In a pan add a dash of oil. Saute garlic and onion for a few minutes. Add mushrooms and cook for 3 minutes-ish. Toss in passata. Add salt and pepper to taste. Cook on low to medium heat till sauce thickens. Add in basil leaves. Turn off heat.
  3. In a baking dish layer some aubergine slices, then follow with a layer of tomato/mushroom sauce on top. Sprinkle some cheddar and add some mozzarella slices. Continue with another layer of aubergine, followed by tomato sauce and finish by topping with remaining cheddar and mozzarella. Sprinkle some parsley on top and bake for 25 minutes or until brown and bubbling. Enjoy with a side salad.
Recipe Notes

You can swap or switch cheeses and make this dish yours. Enjoy 🙂