Aubergine Parmagiana

Strangely, this recipe, one of the earliest I ever posted, has suddenly received a ton of hits on the same evening I cooked it again. It was as lovely as I remember it. I subbed the garlic for garlic oil and left the onions for FODMAP friendliness too.


This recipe is an adaptation of a recipe from Hugh Fearnley Whittinstall’s wonderful River Cottage Vegbook. I am an unreformed carnivore, so as you can imagine, a book comprised entirely of vegetarian dishes wouldn’t normally be my go to text for a nice dinner on an autumn evening. It’s testament to how great the book is that my wife and I keep coming back to it for delicious dinners. This is almost a lasagne, but with no meat or pasta. And it’s almost better for it.


Evgerything is pretty much to taste, rather than a fixed weight. Use your own judgement and palate!

  • Aubergines x 2
  • Onion
  • Garlic
  • Tinned chopped tomatoes x 2
  • Basil
  • Oregano
  • Bay Leaf (optional)
  • Balsamic vinegar
  • Mozzarella
  • Parmesan

Recipe (serves 2)

Slice the aubergine lengthways, then rinse and salt in a colander and leave for around 30 minutes.

While you wait, sweat the onion…

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