Veggie aubergine parmigiana

10 INGREDIENTS • 5 STEPS • 1HR

Veggie aubergine parmigiana

Recipe

4.8

6 ratings
Healthy, easy and budget-friendly – what more could you want from a midweek meal? Our frozen Italian Style Tomato Sauce adds depth and richness, without you having to slow-cook it for hours. Top with mature cheddar for a bubbling, umami-packed bake.
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Healthy, easy and budget-friendly – what more could you want from a midweek meal? Our frozen Italian Style Tomato Sauce adds depth and richness, without you having to slow-cook it for hours. Top with mature cheddar for a bubbling, umami-packed bake.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR

Total time

Ingredients

Servings
4
2
aubergines, thinly sliced into long strips
1
M&S Remarksable Value red cooking onion, finely diced
2
M&S Remarksable Value red peppers, finely diced
3 cloves
M&S Remarksable Value garlic, finely chopped
or crushed
1 tsp
dried oregano
3 tbsp
M&S vine ripened tomato paste
2 tins
M&S green lentils in water, drained, rinsed
4 pieces
M&S frozen Italian style tomato sauce
1
M&S Remarksable Value vegetable stock pot
80 g
M&S Remarksable Value lighter British mature cheddar, finely grated
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Veggie aubergine parmigiana
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 220°C/200°C fan/gas mark 7. Line a large baking tray with greaseproof paper. Add the aubergines (2) to the tray and drizzle with 2 tbsp olive oil and a pinch of salt. Roast for 25 minutes, or until starting to soften.
step 2
Meanwhile, heat 2 tbsp olive oil in a large frying pan on a medium-high heat. Add the onion (1) and peppers (2), and cook for 5 minutes, or until softened. Stir in the garlic (3 cloves), oregano (1 tsp) and tomato paste (3 tbsp) and cook for a further 2 minutes.
step 3
Add the drained lentils (2 tins), frozen tomato sauce rounds (4 pieces), stock pot (1) and 300ml water. Simmer for 10-15 minutes, or until thickened. Season to taste with salt and pepper.
step 4
In a large baking dish, add a third of the lentil mixture and cover with a layer of aubergine. Repeat until you have one layer of aubergine left. Top with the final aubergine strips, and cover with grated cheddar (80 g).
step 5
Cook in the oven for 25 minutes, or until the aubergines are completely soft, and the top is golden and bubbling. Scatter over a pinch of dried oregano and serve.
step 5 Cook in the oven for 25 minutes, or until the aubergines are completely soft, and the top is golden and bubbling. Scatter over a pinch of dried oregano and serve.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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