Skip to contentSkip to searchSkip to footerSkip to Recipe Assistant
HomepageHomepage
Go to checkout
Total number of items in your trolley: 0. Trolley amount: £0.00
Minimum: £40.00
Recipes
Offers
Coupons
Favourites
Shopping Lists
Regulars
Reserved Orders
Smart Pass
Brands We Love
Aubergine Parmigiana

Aubergine Parmigiana

By all plants
Published on 08 September 2025
All plants is founded by Ella Mills, the UK’s No1 plant-based cookbook author & founder of Deliciously Ella. Tonight's dinner is aubergine parmigiana with a creamy oat bechamel and a golden, crispy crumb topping on top of layers of tender aubergine and a rich tomato and herb sauce. Make it from scratch in 80 minutes, or, for a quick win on a busy day, add the all plants Parmigiana to your basket and have it on the table in just 7 minutes. Our founder, Ella Mills, loves it with fresh, warm focaccia to scoop all the sauce up.
Shop for ingredients

Time and servings

1 hr 20 minsTotal time
4Servings
20 minsPrep time
1 hrCooking time

Ingredients

  • 3 aubergines, cut into 1.5cm rounds
  • 9½ tbsp olive oil, plus extra for drizzling
  • 1 white onion, finely diced
  • 2 celery sticks, finely diced
  • 1 carrot, finely diced
  • 1 red pepper, roughly chopped
  • 4 garlic cloves, crushed or grated
  • 1 tbsp tomato purée
  • 1 tbsp sundried tomato paste
  • 2½ tsp dried mixed herbs
  • 1 tsp sweet smoked paprika
  • 1 tbsp red wine vinegar
  • 1 x 400g tin cherry tomatoes
  • 1 x 400g tin green lentils, rinsed and drained
  • 30g plain flour
  • 400ml oat milk
  • 3 tbsp nutritional yeast
  • ½ tsp onion granules (optional)
  • ¼ tsp ground nutmeg
  • 1 handful basil leaves
  • 50g fresh breadcrumbs

Method

  • Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Line a large baking tray with greaseproof paper. Lay the aubergine rounds on the baking tray in a single layer, drizzle with 4 tbsp of the oil, season with salt and pepper and bake in the oven for 30 mins until golden and soft.

  • Step 2

    While the aubergine bakes, heat 3 tbsp of the oil in a medium, heavy-bottomed pan. Add the onion, celery, carrots, pepper and garlic and sweat on a medium-low heat with a good pinch of salt for 10 mins, or until soft.

  • Step 3

    Add the tomato purée, sundried tomato paste, 2 tsp of the dried herbs, the paprika and red wine vinegar. Stir well and cook on a medium heat for 2 mins.

  • Step 4

    Add the tinned tomatoes and the drained lentils. Fill the empty tomato tin three-quarters full with water and tip this into the pan. Cook on a low heat for 15 mins, until the sauce is gently simmering. Stir every few minutes.

  • Step 5

    While the sauce simmers, make the béchamel. Put 1½ tbsp of the oil and the flour into a pan and cook on a medium heat for 2 mins, stirring constantly, until it simmers gently. Gradually add the oat milk, stirring well after each addition to ensure it is combined. Once all the milk has been added, cook for another minute, stirring well as it thickens.

  • Step 6

    Season the béchamel to taste with the nutritional yeast, onion granules, nutmeg and a good pinch of salt.

  • Step 7

    Stir the basil leaves into the tomato sauce and season to taste.

  • Step 8

    In a bowl, toss the breadcrumbs with the remaining 1 tbsp oil and the remaining ½ tsp dried mixed herbs.

  • Step 9

    In a 17 x 28cm (or similar-sized) ovenproof dish, layer the aubergine slices with thin layers of tomato sauce and béchamel. Continue layering until all the aubergine is used, finishing with the remaining tomato sauce topped by the rest of the béchamel. Sprinkle evenly with the breadcrumbs, drizzle lightly with extra olive oil, and bake in the oven for 20 mins, or until golden and bubbling.