Hasselback Baked Aubergine Parmigiana

A fun take on a vegetarian Italian classic. A vibrant, colourful dish sure to impress your guests.

Serves: 4
15 mins Prep Time 50 mins Cook Time
15 mins Prep Time
50 mins Cook Time
  • Pre-heat the oven to 190°C, 170°C fan, Gas Mark 5.

  • Heat 1 tbsp of the oil in a saucepan. Add the onion and garlic and sauté for 5 minutes, until soft. Add the Oregano and Basil and sauté for a further 3 minutes. Stir in the chopped tomatoes and sherry and increase the heat. Cook for 2-3 minutes to cook off the alcohol from the sherry. Season to taste with Sea Salt and Black Pepper. Transfer to a heatproof dish.

  • Thinly slice the aubergines three quarters of the way through, leaving the bottoms connected. Brush each aubergine with 1 tbsp of olive oil and place a slice of mozzarella into each cut in the aubergine. Transfer on top of the tomato sauce in the heatproof dish. Sprinkle the aubergines with breadcrumbs and grated cheese.

  • Place the dish in the oven and bake for 30-40 minutes, or until the aubergine is soft.

  • Serve half an aubergine per serving and enjoy with a green side salad and crusty bread.

Cooking tip

(Typical Values)
Per serving* %RI** per serving*
Energy 1701 kJ/407 kcal
of which saturates

of which sugars

Fibre 11.2g
Protein 13.7g
Salt 2.3g
Per 1 serving (1/4 recipe)