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Aubergine Parmigiana (Melanzane alla Parmigiana)

This classic northern Italian recipe is a great way to serve aubergines. By layering them with Parmesan and tomatoes and then baking them you get an absolutely moreish, scrumptious vegetable dish. Great served with all sorts of roasted meats and with roasted fish as well.

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Slow-Cooker Ratatouille

This ratatouille recipe is equally terrific whether you peel the eggplant or not. An ideal main dish for the vegetarian diet.

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Aubergine, tomato & mushroom bake

s 150g mozzarella 100g Parmesan/Pecorino, grated for the sauce 1 red onion, finely choppes 2 garlic cloves, finely chopped 250g mushrooms, s...

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Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)

Every Italian cook has their own version of this classic aubergine dish. It's even better made a day ahead

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Aubergine lasagne

We love vegetarian cooking – take a look at our delicious meat-free recipes. All of our vegetarian recipes are based on guidelines from The Vegetarian Society and exclude all products that contain meat.

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BA's Best Eggplant Parmesan

Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving. This is part of BA's Best, a collection of our essential recipes.

Baked-Eggplant Parmesan

Baked-Eggplant Parmesan. I substituted Goat Cheese Cheddar and added scallions, and sautéed chicken with herbs to give it some protein. Loved this dish!

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Aubergines filled with spinach & mushrooms

Aubergines filled with spinach & mushrooms | BBC Good Foods his was tasty and healthy 2.5 would prepare ahead yum

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Aubergine, tomato & mushroom bake

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