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Aubergine Parmigiana

  • Servings 6
  • Preparation time 30 minutes
  • Cooking time 1.5 hours
  • Difficulty Easy

Aubergine Parmigiana

  • Servings 6
  • Preparation time 30 minutes
  • Cooking time 1.5 hours
  • Difficulty Easy

This recipe differs from traditional aubergine parmigiana as I have included red peppers to reduce the FODMAP content (75g aubergine is low FODMAP). We have also added this delicious aubergine parmigiana recipe to the FoodMarble app database to make it super easy for you to log!

FoDMAP Content

Preheat the oven to 180C


For the peppers - Coat the red peppers in olive oil and roast on a baking tray in a preheated oven for 30-40 minutes or until just soft. Remove from the oven and immediately cover in cling film (this makes them easier to peel). Once cooled, deseed and peel the peppers.


For the Sauce - Heat the olive oil in a saucepan over a medium heat. Add the chopped basil stalks, anchovies and chilli flakes. Fry for about a minute and then add the chopped tomatoes. Season with salt and simmer over a medium low heat for about 45 minutes until rich and thickened.


For the Aubergine - Heat a frying pan over a medium high heat and fry the aubergine in batches in olive oil until slightly golden. This will only take 2-3 minutes for each side. If you would like to reduce the amount of oil in the recipe you can blanch half the aubergine slices in boiling salted water. When cooked put the aubergine on kitchen paper to drain.


For the breadcrumbs - Mix the breadcrumbs with the lemon zest, a small amount of the parmesan and some olive oil.


To assemble - In an oven proof dish or baking tin spread a layer of the tomato sauce, followed by a layer of aubergine and peppers. Layer some of the mozzarella and parmesan on top of this. Repeat this layering until everything is used up. Top with the breadcrumbs and any left over parmesan. Bake for approximately 30 minutes until golden brown and bubbling. Leave to cool a little before serving with the basil leaves and a green salad.


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450g aubergine, cut lengthways into 5 millimetre slices

450g red pepper

800g tinned tomatoes

200g mozzarella, thinly sliced

125g of parmesan, grated

1 small bunch of basil, leaves removed and stacks chopped

50g sourdough or gluten free breadcrumbs

2 tablespoons of olive oil, plus extra for frying the aubergine and roasting the peppers

Zest of 1 lemon

2 teaspoons of capers

3 anchovies, chopped (optional)

Small pinch of dried chilli flakes (optional)

Barry McBride

MSc, Clinical Development Associate

  • Last updated 25 April 2024
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