Recipe: Quick Aubergine Parmigiana

A cheat’s way to create this classic Italian dish, with just four ingredients and no fuss. Assemble this family-friendly vegetarian meal in minutes.

Serves 2, all items available at Loch Leven’s Larder
Cook: up to 55 mins in oven plus 5-7 mins in grill


  • 2 x medium aubergines
  • 400g can chopped tomatoes
  • 1 x 200g ball buffalo mozzarella
  • 30g grated parmesan (or vegetarian alternative)


Heat oven to 200C/180C fan/gas 6.

Put the aubergines on a baking tray and make a slit down the centre of each. Drizzle with 2 tbsp olive oil and season. Bake for 50-55 mins or until the flesh is soft. Heat the grill.

Tip the tomatoes into a bowl and season well. Fill the aubergines with layers of tomatoes and mozzarella, and finish with the Parmesan.

Put under the grill for 5-7 mins until the cheese is golden.