Parmigiana Pie


  • Either one 400g packet of frozen sliced aubergine, or two large fresh aubergines cut into 5mm slices + olive oil for drizzling
  • 75g breadcrumbs
  • 2 balls mozzarella – stored frozen and defrosted, then sliced.
  • 50g grated parmesan or vegetarian alternative – stored frozen
  • 2 tbsp oil
  • 3 tsp garlic puree
  • Pinch of dried chilli flakes for a mild dish, or more if you want more of a kick
  • 1 tsp dried rosemary
  • 1 tbsp balsamic vinegar
  • 500ml passata
  • Salt and pepper


  • Preheat oven to 200C / 400F / Gas 6
  • If using fresh aubergine, spread the slices on a baking tray and drizzle with olive oil. Bake until tender and golden brown, about 15-20 minutes.
  • Add the 2 tbsp oil to a frying pan. Add the chilli and fry for about 30 seconds.
  • Add the garlic puree and rosemary. Fry for another 30 seconds.
  • Add the balsamic vinegar and reduce until it starts to smell sweet.
  • Add the passata and reduce for 10-15 mins.
  • Take an ovenproof dish, and add the ingredients in layers, starting with a little tomato sauce, followed by aubergine slices, a scattering of breadcrumbs and then mozzarella. Repeat until you’ve used up all your ingredients. Finish with a layer of aubergines, a thicker layer of breadcrumbs and the grated parmesan.
  • Bake in the oven for 25-30 mins until golden brown and bubbling.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s