Aubergine Parmigiana one-pot pasta recipe
Try this easy 4-step recipe, ready in just 35 minutes. Soft chunks of aubergine are mixed through silky spaghetti and finished with torn mozzarella and freshly picked basil leaves.
See method- Serves 4
- 5 mins to prepare and 30 mins to cook
- 534 calories / serving
Ingredients
- 2 tbsp olive oil, plus 2 tsp (optional)
- 2 aubergines, cut into 2cm cubes
- 1 onion, sliced
- 2 garlic cloves, crushed
- 1 tsp dried oregano
- 2 x 400g tins chopped tomatoes
- 300g spaghetti
- 210g ball mozzarella, drained and sliced
- 10g fresh basil, leaves picked
Each serving contains
- Energy
- 2250kJ 534.0kcal
- Fat
- 15g
- Saturates
- 5g
- Salt
- 0.7g
- Sugars
- 25g
of the Reference intake
Carbohydrate 81.8gProtein 20.1gFibre 10.0g
Method
- Heat 1 tbsp oil in a deep, wide, lidded frying pan or flameproof casserole dish (check the spaghetti fits in widthways) over a medium-high heat. Fry the aubergine in 2 batches with a pinch of salt for 6-8 mins until golden all over. Transfer the first batch to a plate lined with kitchen paper while you cook the second, adding 2 tsp more oil if necessary. Transfer the rest of the cooked aubergine to the lined plate.
- Reduce the heat to medium, add 1 tbsp oil and fry the onion for 5 mins. Stir in the garlic and oregano, fry for 30 secs, then add the tomatoes. Half-fill each can with water (200ml each), swill and add to the pan. Season and bring to a simmer.
- Once simmering, add the spaghetti and aubergine, pressing the spaghetti into the sauce to completely submerge. Cover and simmer over a medium heat for 10-12 mins or until the spaghetti is cooked. Stir regularly to separate the spaghetti strands and stop them sticking to the pan. Add a splash more water if the sauce looks too dry before the pasta is cooked.
- Tear the mozzarella and fold into the sauce before serving so it starts to melt. Scatter with basil to serve.
- See more Vegetarian pasta recipes
