Aubergine Parmigiana

Aubergine Parmigiana

A true taste of the farm — Serves 4


When our polytunnel tomatoes are at their peak and the aubergines are glossy and heavy on the plants, this is one of our favourite ways to bring them to the table. Slow-simmered tomato sauce, charred slices of aubergine and generous handfuls of basil come together in this comforting Italian classic.

This version lets the vegetables shine — simple, seasonal and full of flavour.

What you’ll need

From the veg box:

• 2–3 medium aubergines
• ~800g fresh tomatoes
• 1 medium onion or 2 shallots
• 2–3 cloves garlic
• A generous handful of fresh basil

From your cupboard:

• 1 tbsp olive oil
• Sea salt
• Freshly ground black pepper
• 60–80g Parmesan (or vegetarian hard cheese)
• 200g mozzarella (optional but recommended)

Method

1. Prepare the aubergines

Slice the aubergines lengthways into 1cm slices. Lay them in a colander, sprinkle lightly with sea salt and leave for 30 minutes. Pat dry.

Heat a heavy frying pan or griddle until hot. Char the slices without oil, cooking 2–3 minutes per side until softened and lightly golden. Set aside.

2. Make the tomato & basil sauce

Finely chop the onion (or shallots) and gently sweat in olive oil over medium heat for 5–7 minutes until soft.

Add the minced garlic and finely sliced basil stalks. Cook for another minute.

Roughly chop the fresh tomatoes and add to the pan with salt and pepper. Simmer gently for 45–60 minutes, stirring occasionally, until rich and thick.

Blend if you prefer a smooth sauce.
Stir through most of the torn basil leaves at the end (keep a few for serving).

3. Assemble

Preheat the oven to 180°C (160°C fan).

Spoon a thin layer of tomato sauce into a baking dish. Add a layer of aubergine slices, then more sauce, a little mozzarella (if using), a sprinkle of Parmesan and a few basil leaves.

Repeat the layers, finishing with sauce and a generous topping of Parmesan.

Bake for 35–40 minutes until bubbling and golden on top.

Allow to rest for 10 minutes before serving — this helps it slice beautifully.

To serve

Perfect with a crisp green salad and crusty bread — or simply on its own as a celebration of late summer produce.


If you’re cooking this with ingredients from this week’s box, we’d love to see it — tag us and share your version.