Nutritious Aubergine Parmigiana
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: serves 6
  • 2 medium onions
  • 4 garlic cloves
  • 4 aubergines
  • 2 tbsp oil
  • Salt & pepper
  • 4 x tins of chopped tomato
  • ¼ cup quinoa
  • 6 sprigs oregano or 3 tsp dried
  • 6 sprigs fresh thyme (you can do 2 tsp dried as well but fresh will be so much better)
  • 1 large zucchini, grated or cut into small cubes
  • Splash white wine vinegar
  • 3 tbsp fresh basil + more to top
  • 200g (7 oz) fresh mozzarella, sliced or torn into smaller pieces
  • 30g (1 oz) grated Parmesan cheese
  • 3 fresh tomatoes, sliced
  1. Melt a little oil in a large oil or deep pan and sauté for 5 mins till soft and translucent. Then add tomato cans, all the herbs, zucchini, quinoa and salt + pepper and stir before reducing to medium heat and leave to simmer for 25-30 minutes, stirring occasionally.
  2. While the sauce is cooking, cut the aubergines into 1-1.5 cm lengthwise slices. Place on non-stick parchment paper and brush the aubergine slices with a little oil. Bake for 20 mins at 180C fan (350 F). Turn over and brush the other side and bake for another 5-10 mins until soft and golden.
  3. Keep an eye on the tomato sauce as it gradually reduces.
  4. Add a splash of vinegar and stir well. Then leave to simmer for another 5-10 minutes.
  5. Once the aubergines are done, remove from the oven. Add a little tomato sauce to the bottom of a rectangular baking dish. Place a layer of aubergine, followed by a layer of tomato sauce and sliced mozzarella pieces. Repeat and finish off with a pieces of fresh mozzarella + tomato slices and fresh grated Parmesan. Bake parmigiana for 25-30 mins at 180C. Once done, top off with fresh basil and thyme and serve hot.
Recipe by Nyoutritious at