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Aubergine Parmigiana

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.
Nutritional Information (Per Serving)
Slimming World: Syn-free when using cheese as Healthy Extra A
Weight Watchers: 7 WW Points
Calories: 280
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

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.