There’s something truly special about Aubergine Parmigiana—layers of soft, golden aubergine smothered in a rich tomato sauce and finished with bubbling, melted cheese. It’s the kind of dish that feels indulgent and comforting, yet when made the right way, it can be surprisingly healthy and slimming-friendly. Traditionally, this Italian favourite is baked in the oven, but I’ve created a pan-cooked version that’s quicker, easier, and perfect for a simple weeknight meal.
The rich tomato sauce is infused with garlic, herbs, and a touch of balsamic vinegar to bring out a deep, satisfying flavour, while the melted mozzarella and a sprinkle of Parmesan add the perfect finishing touch. The best part? It’s syn-free when using the cheese as part of your Healthy Extra A allowance, making it a fantastic choice for anyone following Slimming World.
Whether you serve it on its own, with a crisp side salad, or alongside some wholemeal pasta, this Aubergine Parmigiana is a deliciously hearty dish that proves healthy eating doesn’t have to mean missing out on your favourite comfort foods.
10 Reasons Why You’ll Love This Aubergine Parmigiana
- Slimming World-Friendly – Syn-free when using Healthy Extra A for the cheese.
- Quick & Easy – No need to bake, everything is made in one pan.
- Less Washing Up – One-pan cooking means minimal cleanup.
- Full of Flavour – Rich tomato sauce, soft aubergine, and melted cheese = perfection!
- Healthy & Nutritious – Packed with fibre, vitamins, and antioxidants.
- Vegetarian-Friendly – A delicious meat-free meal that’s still super satisfying.
- Lighter on Calories – No deep-frying, just pan-cooked goodness.
- Budget-Friendly – Uses simple, affordable ingredients.
- Great for Meal Prep – Tastes even better the next day!
- Comforting & Cheesy – All the indulgence of Italian food, without the guilt.
Batch Cooking & Storage Guide for Pan-Cooked Aubergine Parmigiana
This Aubergine Parmigiana is perfect for batch cooking, making it a great meal prep option for busy weeks. Below is a detailed storage and reheating guide to help you keep it fresh while maintaining the best texture and flavour.
How to Batch Cook
- Double or Triple the Recipe – Simply scale up the ingredients and cook in batches using a large pan. If your pan isn’t big enough, cook the aubergines separately and combine everything later.
- Cool Before Storing – Let the dish cool completely before transferring it to storage containers to prevent condensation, which can make it soggy.
Storage Instructions
Fridge (Short-Term Storage)
- How Long? Store in an airtight container in the fridge for up to 3 days.
- Best Container? A glass or BPA-free plastic container with a tight lid keeps it fresh.
Freezer (Long-Term Storage)
- How Long? Freezes well for up to 3 months.
- How to Freeze:
- Allow the dish to cool completely before freezing.
- Portion into individual containers or freeze in one large dish.
- Use freezer-safe containers or foil trays (great for reheating directly in the oven if needed).
- Label with name and date to keep track of freshness.
Reheating Instructions
From the Fridge
- Stovetop: Heat in a pan over medium-low heat for 5-7 minutes, stirring occasionally. Add a splash of water if the sauce thickens too much.
- Microwave: Heat in a microwave-safe container, covered, for 2-3 minutes, stirring halfway through.
From Frozen
- Defrost First (Recommended): Move to the fridge and thaw overnight. Then follow the reheating steps above.
- Reheat from Frozen (If in a Rush):
- Stovetop: Heat in a pan over low heat, covered, for 10-12 minutes, stirring occasionally.
- Microwave: Use the defrost setting for a few minutes, then heat in 30-second bursts until piping hot.
Can This Recipe Be Adapted?
1. Make It Vegan
- Swap the mozzarella and Parmesan for dairy-free alternatives or nutritional yeast for a cheesy flavour.
- Double-check that your vegetable stock is vegan-friendly.
2. Add More Veggies
- Mushrooms, courgettes, or bell peppers can be pan-fried alongside the aubergine for extra texture and nutrition.
- Spinach or kale can be stirred into the tomato sauce for added goodness.
3. Make It More Filling
- Serve with wholemeal pasta, quinoa, or brown rice for extra fibre.
- Bulk it out with cooked lentils or chickpeas in the tomato sauce for added protein.
- Add thinly sliced potatoes in the layers for a heartier dish.
4. Spice It Up
- Add chilli flakes or chopped fresh chilli for a bit of heat.
- Stir in a teaspoon of smoked paprika to deepen the flavour.
5. Higher Protein Version
- Serve with grilled chicken, turkey, or tofu on the side.
- Add cooked lean minced beef or turkey to the tomato sauce for a meaty twist.
Don’t forget to subscribe to my emails.
Don’t miss a single recipe!!
Aubergine Parmigiana
Equipment
- Large Pan with Lid
Ingredients
- 2 Medium Aubergines [Sliced into 1cm thick rounds]
- Low-calorie cooking spray
- 1 Small Onion [Peeled, Finely Diced]
- 2 Garlic Cloves [Minced]
- 400g Chopped Tomatoes
- 1 tbsp Tomato Puree
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- ½ tsp Salt
- ¼ tsp Ground Black Pepper
- 1 tsp Balsamic Vinegar
- 100ml Vegetable Stock
- 120g Reduced Fat Mozzarella [Sliced]
- 25g Parmesan [Grated]
Instructions
- Prepare the aubergines: Lightly spray a large non-stick frying pan with low-calorie cooking spray and heat over medium heat. Cook the aubergine slices in batches for 2-3 minutes per side until lightly golden and softened. Remove and set aside.
- Make the tomato sauce: In the same pan, spray more cooking spray and sauté the onion for 3-4 minutes until soft. Add the garlic and cook for another 30 seconds.
- Add the tomatoes and seasoning: Stir in the chopped tomatoes, tomato purée, oregano, basil, salt, black pepper, balsamic vinegar, and vegetable stock. Simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens.
- Assemble the pan: Lower the heat and layer half the aubergine slices over the tomato sauce in the pan. Add half the mozzarella slices, then repeat with another layer of aubergine and mozzarella. Sprinkle the Parmesan on top.
- Melt the cheese: Cover the pan with a lid and cook on low heat for 5 minutes, or until the cheese has melted and is bubbling.
- Serve and enjoy! Delicious on its own or served with a side salad.
