Gluten Free/ Low Carb/ Vegetarian

Aubergine (Eggplant) and Red Pepper Parmigiana

I made this dish out of a spare Aubergine (Eggplant) and red peppers.  It is a bit like a lasagne without the pasta as it is simply layers of vegetables, cheese and tomato sauce.  A very colourful dish and morish.   It’s probably the cheese that makes it morish for me…as this Diva is a sucker for a cheesey dish.  


4 red peppers, deseeded and quartered

2 large Aubergines (Eggplants)

1 Tomato sauce

225g Mozzarella cheese

50g Parmesan cheese


  • Place the red peppers under the grill and grill for 5-6 minutes on each side until charred and tender.  Leave until cool to handle and remove the charred skins.
  • Cut the aubergine (eggplant) into thick slices lengthwise, brush with oil and place under the grill.  Grill until each side is golden brown.
  • Preheat the oven to 200C/400F degrees.
  • Spoon a little of the tomato sauce on the base of a large baking diah and cover with a layer of aubergine (eggplant) and peppers.  Sprinkle with cheese.
  • Repeat these layers until all the vegetables are used and you finish with a layer of cheese.  Sprinkle the Parmesan on top.
  • Bake for 30-40 minutes until bubbbling and golden.
  • Eat and enjoy!

You Might Also Like


  • Reply
    I Live in a Frying Pan
    November 1, 2011 at 12:39 pm

    Yay for more aubergine love!! 😀 love parmigiana, don’t ever see it at restaurants in dubai for some reason…

    • Reply
      Angie C
      November 1, 2011 at 12:43 pm

      I thought of you when I came across this in my draft recipes and posted it! Hope you enjoy it!

    Leave a Reply