Easy Aubergine Parmigiana
Easy Aubergine Parmigiana



  • 2 large aubergines, halved lengthways
  • Olive oil
  • 100g sun blushed tomatoes
  • 100g sliced mozzarella
  • 1 slice of crusty bread, cut into cubes
  • 1 tsp balsamic glaze
  • 50g watercress
  • Preheat the oven to 180C. Place the aubergines, cut side up, on a baking tray and score deeply with a sharp knife. Drizzle with olive oil, then rub 2 of the sun blushed tomatoes into the aubergine flesh, massaging into the scored lines. Season well and bake for 35 mins.
  • Remove the aubergines from the oven and layer with the sliced mozzarella and remaining tomatoes. Add the bread cubes to the baking tray and bake for 7 mins or until the cheese has melted. Scatter the bread over the aubergines, drizzle with the balsamic glaze and serve with a heap of watercress.
45 mins
2 serving

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