Aubergine Parmigiana

Written by McDonald, T.  |  Date 26th of January 2022

If you never heard of parmigiana, it is a bit like an Italian Moussaka. It has layers of aubergine, mushrooms and onion and topped with a tomato sauce and cheese. The name parmigiana suggests using Parmesan cheese, but since we are vegan, any vegan cheese will be fine.  This is a lovely dish for winter or autumn that is not heavy at all, so it goes great with potatoes.  

Tips And Tricks

  • Don't make the sauce too runny. The viscosity of the sauce is all important here. 
  • If you don't have access to vegan Parmesan, any vegan cheese will do. 

Servers: 2

Time: 40 mins


  • Aubergine
  • Vegan Parmesan for topping
  • Fresh basil
  • Nooch 
  • Onion x 1/2
  • Mushroom x 4 medium

For tomato sauce 

  • Tomatoes x 2 medium or 150g of tinned
  • Butternut Squash 
  • Garlic x 2 cloves
  • Lime x 1/2
  • Brown sugar (Only if the tomatoes need it) x 1 tsp
  • Black pepper to taste

For the marinade 

  • Cider vinegar or balsamic vinegar x 3 tbsp
  • Salt x a pinch
  • Paprika x 1/2 tsp


  • Baking dish
  • Blender
  • Spatula
  • Frying pan
  • Lasagne dish


Step one - marinade the aubergine

  1. Cut the aubergine into long slices.
  2. Place in a dish with the marinade and leave for about 20 minutes in the fridge.

Step two - make the sauce

  1. Blend all the tomato, butternut squash, brown sugar, spinach, and nooch with some fresh basil in a blender using the pulse setting.  You don't want a smooth paste; chunky/grainy is good.  Leave until needed.
  2. Dice the onion into small pieces and slice the mushrooms.

Step three - fry and bake

  1. Lightly fry the aubergine in some oil and place back in the dish. 
  2. Fry the mushrooms and onion with salt and pepper.  
  3. Add the fried onion and mushroom on top of the aubergine.
  4. Spread the chunky sauce over the aubergine.   Top with the vegan cheese. 
  5. Bake in the oven for about 20 - 25 minutes. 
  6. Garnish with basil and serve with either chips or new potatoes with vegetables. 

Fried aubergine placed back in dish.

Mushroom and onion fried and ready to top the aubergine.

Layer of tomato and butternut squash sauce.

Top with vegan cheese.


This tastes great and holds together beautifully. 

I really hope that you try this dish, so if you do, please let me know how you got on and what you thought. Please like, share and subscribe.


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