Aubergine and courgette Parmigiana

Melt-in-the-mouth aubergines and courgettes in a dreamy tomato, olive oil and garlic sauce. I could cry with utter pleasure when eating this velvety unctuousness. Even better, you just layer it up and forget about it in the oven for 45 mins while you get on with sitting in the garden or watering your plants (in a beautiful fantasy world).

Prep time: 10 mins
Cook time: 45 mins
Servings: 3-4
Servings: 3-4

Ingredients

  • Extra virgin olive oil
  • 2 plump aubergines, sliced lengthways 5-7mm-thick
  • 3 large courgettes – sliced as aubergines
  • Dried mixed herbs
  • Fresh basil
  • Jar of passata – about 750ml’sih
  • Pinch of sugar
  • 100g grated fresh Parmesan
  • Large squeeze of tomato puree
  • Level teaspoon of garlic paste
  • 200ml water
  • Sea salt

Instructions

Heat the oven to 160 degrees or 150 fan.

Shake or mix the passata, garlic, water and sugar together.

Drizzle olive oil over the base of a shallow oven dish then add a layer of sliced aubergine. Drizzle those with olive oil then add a thin layer of the tomato sauce and a good dose of dried mixed herbs. Now add a layer of courgettes, some sea salt and another layer of tomato sauce and dried herbs. Top that with fresh basil and 50g of grated Parmesan. Now do another set of layers just the same but minus fresh basil – finishing with the rest of the Parmesan.

Cover with foil and bake for 40-45 mins.

Et voila!

 

Melanzane alla Parmigiana recipe

Nutrition Info

A Mediterranean-style diet has been shown by much research to provide significant health benefits. It is abundant in colourful vegetables, fruit, whole grains, nuts, seeds, pulses and olive oil, supplemented by fresh fish and just a little chicken and meat occasionally. It sits within a lifestyle framework of conviviality, fresh air and happy, loving, purpose.

Find your new natural

Have this beautiful easy food in your life every day with our meal plans.

Now repeat after me: Au-ber-gine | All-be-jean

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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