Aubergine (Eggplant) & Harissa Parmigiana

A comforting twist on the classic Italian dish. Layers of smoky, grilled aubergine in a rich, spicy harissa-tomato sauce topped with gooey mozzarella and parmesan. Baked to golden perfection and finished with a drizzle of harissa oil.

Ingredients

Method

Nutrition

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Step 1

Preheat oven to gas mark 8 / 210°C fan / 450°F.

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For

4

M

I

3

Aubergines / eggplants, thinly sliced

2

tbsp

Harissa paste

500

ml

Passata, homemade or shop-bought

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Per Serving

Calories

390kcal

Fat

24g

Saturates

9g

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Notes

Pro Tip✨: Salt the aubergine slices and let them sit for 20-30 minutes before grilling to draw out excess moisture and prevent sogginess.

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