Aubergine, tomato and mozzarella bake
Nutrition per serving
A lighter, parmigiana-style bake: roasted (not fried) aubergines, tomato sauce and mozzarella. Melting, tasty and lighter than the traditional version, it is a generous, comforting vegetarian dish.
Preparation: 20 min | Cooking: 40 min | Servings: 4 | Difficulty: Easy
Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 240 kcal · 9 g protein · 16 g carbohydrate · 15 g fat
Ingredients
- 3 aubergines
- 2 tins of chopped tomatoes
- 150 g mozzarella
- 2 cloves of garlic
- 2 tbsp olive oil
- basil, Parmesan
Method
- Slice the aubergines and roast them in the oven (instead of frying them).
- Make a tomato sauce with the garlic and basil.
- Layer the aubergines, sauce and mozzarella in a dish.
- Sprinkle with Parmesan and bake for 20 minutes until golden.
Nutritional benefits
Roasting the aubergines instead of frying them sharply cuts the fat of a traditional parmigiana. Aubergine provides fibre, tomato lycopene, and mozzarella protein and calcium. A generous but lighter vegetarian dish.
Variations and substitutions
- With courgettes as well as aubergines.
- With ricotta between the layers.
- Vegan: plant-based mozzarella.
- Spicier: chilli, oregano.
Storage and making ahead
Even better reheated; keeps for 3 days and can be frozen.
💡 Good to know
Roasting the aubergine slices in the oven (rather than frying them) stops them soaking up oil, so the bake is much lighter.
Read also
Discover more vegetarian recipes · healthy & balanced recipes · gluten-free recipes.
Foods in this recipe: aubergines · tomatoes · mozzarella · garlic · olive oil.
You might also like these recipes: Vanilla chia pudding · Wholesome buckwheat galettes · Quinoa tabbouleh.
