Aubergine parmigiana

Just one bite of this delicious veggie dish and you'll be won over.
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Ready time:45 minutes

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Prep time:
10 minutes

Cooking time:
35 minutes

1 serving provides

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  • 466
  • 11.1
  • 1.85
  • 9.3


  1. Preheat the oven to 180ºC, fan 160ºC, gas 4. Brush the aubergine slices all over with 2 tablespoons of the oil. Arrange in a single layer on a large baking tray and bake for 10 minutes. 
  2. Meanwhile, heat the remaining oil in a pan, add the garlic and cook for 2 minutes. Stir in the chopped tomatoes, tomato sauce, basil and some freshly ground black pepper. Simmer for 10-12 minutes until thickened. 
  3. Spoon a little of the sauce into a 1.5 litre oven proof dish. Add a layer of aubergine slices then top with some mozzarella. Repeat until everything is used up. Sprinkle with the hard cheese; bake for 20 minutes. 
  4. Garnish with the extra basil and serve with the bread and salad on the side.
Buy recipe ingredients


  • 500g bag basics aubergines, trimmed and sliced lengthways
  • 3 tablespoons olive oil by Sainsbury's
  • 1 basics garlic clove, finely chopped
  • 400g carton basics chopped tomatoes
  • 350g tub basics tomato & basil sauce
  • ½x 28g pack fresh basil, leaves picked, washed and torn, plus extra to garnish
  • 2 x 125g basics mozzarella cheese balls,drained and sliced
  • 30g basics Italian hard cheese, grated
  • 75g basics young leaf salad, washed, to serve
  • Sainsbury's white baton, to serve

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