Updated 7th October 2024
RECIPE: Aubergine Parmigiana
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This is a recipe from my new book, The Food for Life Cookbook.
What could be more comforting than an aubergine parmigiana? We’ve given this classic a gut health twist by adding fibre-packed lentils, but this will work just as well with any bean. Add a mix of both to increase the fibre and plant protein in this dish, making it even more hearty and satisfying.
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Serves: 4 (with leftovers)
Preparation Time: 15 minutes
Cook Time: 1 hour
Plant Count: 7
Diet: Vegetarian (Vegan with swaps)
Fibre: 10–15g per serving
Ingredients
3 aubergines, sliced lengthways into 1cm-thick slices
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, roughly chopped
1 red chilli, thinly sliced
1 x 400g tin chopped tomatoes (14 oz)
1 x 400g tin black or green lentils, drained (14 oz)
30g basil leaves, torn, plus a few extra for garnish
125g ball of mozzarella, torn (4.4 oz)
20g finely grated Parmesan cheese (0.7 oz)
Salt and black pepper
Top-ups
Kimchi
Extra basil
Swaps
Black-eyed beans for lentils
Vegan cheese alternative
Method
Preheat the oven to 200°C/180°C fan/400°F/gas 6. Line a large baking tray with baking parchment and lay out the aubergine slices in a single layer. Season with salt and pepper and drizzle 1 tablespoon of the olive oil all over. Bake for 25 minutes until golden and soft.
Meanwhile, place a frying pan over medium heat and sauté the onion in the remaining oil for 3 minutes until softened. Add the garlic and chilli, and cook for 1 minute more. Pour in the chopped tomatoes and lentils, then half-fill the tomato tin with water and add this to the pan. Simmer for 10 minutes until slightly thickened. Add the torn basil leaves and cook for 5 minutes more, then season with salt and pepper.
Spoon a third of the ragu mixture into the base of a 20–23cm (8–9 inch) square ovenproof dish (or similar) and top with a layer of aubergine. Repeat this twice more, then finish with the torn mozzarella and grated Parmesan.
Bake for 30 minutes until the cheese is bubbling and golden brown. Serve with some steamed greens on the side.
Tips and Techniques
Cheese alternatives: For a vegan version, swap the mozzarella and parmesan for vegan alternatives.
Meal prep: This dish works great as leftovers. Store in the fridge for up to 3 days, and reheat in the oven or airfryer to regain the crispy texture.
Customise your veg: Feel free to add more vegetables like spinach or bell peppers to the ragu to up the plant count.
FAQs
Can I use other types of beans instead of lentils?
Absolutely! You can swap lentils for black-eyed beans, chickpeas, or even cannellini beans.
Can I prepare this dish ahead of time?
Yes, you can assemble the dish and refrigerate it until you're ready to bake
Can I freeze the leftovers?
Yes, you can freeze portions of the cooked aubergine parmigiana in an airtight container for up to 3 months. Reheat in the oven for best results.
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