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Lisa Faulkner's Aubergine Parmigiana

Lisa Faulkner's Aubergine Parmigiana

By Lisa FaulknerPublished on 24 October 2025Entertaining is easy with this Aubergine Parmigiana recipe from presenter, author and OcadoLife regular contributor Lisa Faulkner. “I love having this in the fridge ready to throw in the oven while I bust out the nibbles and drinks for guests,” she says. “Prep it in your own good time, a day or two ahead. I like mine extra cheesy, with a salad on the side.”
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Time and servings

1 hr 25 minsTotal time
6Servings
10 minsPrep time
1 hr 15 minsCooking time

Ingredients

  • 4 tbsp flour
  • 4 aubergines, thinly sliced lengthways
  • 2 tbsp olive oil, plus extra for the dish
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed or grated
  • 1 (680g) jar passata
  • 1 tsp caster sugar
  • 30g basil, leaves picked and torn
  • 2 (125g) balls mozzarella, patted dry and torn
  • 50g parmesan, grated
  • 2 eggs, beaten
  • 50g breadcrumbs
  • 1 large green salad, to serve (optional)

Method

  • Step 1

    Put the flour on a plate; season well. Turn the aubergine in the flour to coat on both sides. Heat 1 tbsp oil in a large frying pan; fry the aubergine in batches for 5 mins on each side until golden, adding more oil if needed. Remove to a plate.

  • Step 2

    Heat 1 tbsp oil in a saucepan; fry the onion for 10 mins or until golden. Add the garlic; cook for 2 mins. Add the passata and sugar; season. Simmer for 15 mins. Remove from the heat; stir in the basil.

  • Step 3

    Preheat the oven to 200°C/180°C fan/gas 6. Lightly oil a 30 cm by 20 cm baking dish. Spread a big spoonful of tomato sauce over the base; top with a layer of aubergine. Scatter over some torn mozzarella, parmesan and grated mozzarella, if using. Add a drizzle of beaten egg. Repeat until everything is used up (2 or 3 layers); top with breadcrumbs.

  • Step 4

    Bake for 30 mins until golden. Serve with a green salad, if you like. If making ahead, store the assembled dish in the fridge for up to 2 days and bake to serve.