Courgette and Aubergine Parmigiana


Be creative with aubergines and try using them in this gorgeous Italian bake. Layer them with delicate courgettes, velvety mozzarella cheese and tasty Parmesan cheese.


  • 3 aubergines
  • 3 courgettes
  • 2 tablespoon olive oil
  • 1 onion, finely chopped
  • 800g chopped tomoatoes
  • 1 garlic clove
  • 450g mozerella
  • 25g breadcrumbs
  • 50g parmesan cheese


  1. Preheat the oven to gas 6, 200˚C, fan 180˚C.
  2. Coat the aubergine and courgette slices in olive oil. Heat a griddle pan and sear the slices for 3-4 minutes each side. Transfer to a plate and repeat until all the slices are griddled.
  3. Add the onion to the griddle pan and cook for 3-4 minutes stirring until it has softened. Meanwhile heat the chopped tomatoes and garlic in a small pan. Add the onion and let it bubble for a few minutes.
  4. Spoon a little tomato sauce into the base of a large ovenproof dish. Then layer with vegetables, sauce and mozzarella. Sprinkle with breadcrumbs and Parmesan, then bake for 35-40 minutes until golden brown on top.


Photo Credit: Jonny Hughes @jonny2love
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