Courgette and aubergine parmigiana recipe
Created by The Tesco Recipes team
Be creative with aubergine and try using them in this gorgeous Italian bake. Layer them with delicate courgettes, velvety mozzarella cheese and tasty Parmesan cheese.
See method- Serves 4
- 15 mins to prepare and 1 hour to cook
- 504 calories / serving
- Freezable
Ingredients
- 3 aubergines, sliced into 1cm lengths
- 3 courgettes, sliced into 1cm lengths
- 2 tbsp olive oil
- 1 onion, sliced
- 2 x 400g tins chopped tomatoes
- 1 garlic clove, crushed
- 3 x 150g mozzarella, sliced
- 25g (1oz) breadcrumbs
- 50g Parmesan, grated
Each serving contains
- Energy
- 2105kJ 504.0kcal
- Fat
- 34g
- Saturates
- 19g
- Salt
- 1.7g
- Sugars
- 13g
of the Reference intake
Carbohydrate 20.0gProtein 32.1gFibre 8.5g
Method
- Preheat the oven to gas 6, 200˚C, fan 180˚C.
- Coat the aubergine and courgette slices in olive oil. Heat a griddle pan and sear the slices for 3-4 minutes each side. Transfer to a plate and repeat until all the slices are griddled.
- Add the onion to the griddle pan and cook for 3-4 minutes stirring until it has softened. Meanwhile heat the chopped tomatoes and garlic in a small pan. Add the onion and let it bubble for a few minutes.
- Spoon a little tomato sauce into the base of a large ovenproof dish. Then layer with vegetables, sauce and mozzarella. Sprinkle with breadcrumbs and Parmesan, then bake for 35-40 minutes until golden brown on top.
- See more Italian recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.
