Aubergine Parmigiano

Servings: 2

Timings: 25 mins prep, 60 mins cooking


1 onion

1 heaped tsp Zing Foods Paprika Spiced coconut oil

1 x 400g tin of chopped tomatoes

1 large or 2 small aubergines




Thyme or parsley


Sweat off an onion, then add a heaped tsp of the Paprika Spiced coconut oil. After a couple of minutes add the can of tomatoes and cook down for 15-20 mins until you’ve got a thick tomato sauce

Season before and after cooking the sauce and I find a tsp of sugar helps when using tinned tomatoes

Heat a griddle (or frying pan). Spread the Paprika Spiced oil on the aubergine slices and griddle them in batches. Don’t have the heat too high as you want the slices to soften not burn, you can flash them in the oven for 5-10 mins if they have not softened enough

In a food processor make some breadcrumbs with the end of an unwanted loaf, add a few glugs of oil, a small grated garlic clove, some chopped thyme and salt and blitz

Then cook for 10 mins at 180 degrees until a light brown crispy colour

Now build the layers starting with a slice of aubergine then a couple of spoonfuls of tomato sauce, sprinkle of parmesan the repeat the layers

If you want to cook as a tray bake then leave out the stage of flashing in the oven after griddling. Layer in a casserole dish and cook in an oven for 30 mins at 180 degrees