Individual aubergine pesto Parmigiana

Individual aubergine pesto Parmigiana

Aubergine Parmigiana is usually made in a big dish with layers of fried aubergines, tomato sauce and cheese. These individual versions are made with roasted aubergine halves and have less then 10 minutes of hands-on cooking time.
  • Total:



  1. Step 1

    Preheat the oven to 180°C/fan 160°C/gas mark 4
  2. Step 2

    Halve the aubergines and score the flesh with a small, sharp knife. Place the aubergine halves on a baking tray, cut-side up, and brush with olive oil. Season with salt and pepper. Roast for 35 minutes till tender and browned
  3. Step 3

    Take the roast aubergine halves out of the oven and let them cool for a few minutes, then scoop out the aubergine flesh, leaving a ½ cm-thick shell in the aubergine skins. Add the roasted aubergine flesh to a mixing bowl and spoon in the aubergine pesto and the passata. Gently stir to mix. Spoon the aubergine and pesto back into the aubergine skins
  4. Step 4

    Drain and tear the mozzarella into small pieces. Finely grate the Parmesan. Top the aubergines with the mozzarella and Parmesan. Return to the oven and bake for 25-30 minutes till golden brown
  5. Step 5

    Serve the roasted aubergines garnished with basil leaves. These are delicious served with a peppery green salad or a side of spaghetti tossed with marinara sauce