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Eggplant parmigiana

Eggplant Parmigiana

Pure comfort food that will have your whole house drooling for more!
0 from 0 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dinner
Cuisine American, European
Servings 1 serving
Calories 346 kcal


  • 1 medium aubergine sliced into 1cm thick rounds
  • 1 clove garlic peeled and crushed
  • 10 g tomato puree (or paste)
  • 150 g tinned chopped tomatoes
  • 11/2 tsp red wine vinegar
  • 1 Pinch of dried oregano
  • Salt and pepper
  • 80 g low-fat mozzarella cheese sliced
  • 10 g grated parmesan


  • Preheat the oven to 400ºF. Heat a frying pan over a medium high heat, brush the aubergine slices with a little oil and spray a non-stick pan with cooking spray. Fry in batches until golden. Remove from the pan and set aside.
  • Coat the pan with a little more spray, add the garlic and fry for a minute. Stir in the tomato puree, tomatoes, vinegar and oregano. Simmer gently for a couple of minutes then remove from the heat and season to taste.
  • Spoon half of the tomato sauce into a shallow roasting dish, arrange the aubergine slices on top then spoon over the remaining sauce. Top with the mozzarella and grated parmesan then bake for 25 minutes until the cheese is bubbling.


Serving: 1dishCalories: 346kcalCarbohydrates: 35gProtein: 28gFat: 12gSaturated Fat: 3gCholesterol: 15mgSodium: 268mgPotassium: 1067mgFiber: 15gSugar: 23gVitamin A: 150IUVitamin C: 15.7mgCalcium: 230mgIron: 1.3mg
Keyword Parmigiana, Vegetarian
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