Lucy Di Marino

Aubergine Parmigiana

A recipe I’ve been enjoying and evolving for years, this aubergine parmigiana is extremely flavourful, filling yet light and perfect for a small starter eaten alone or a main meal eaten with pasta, bread or salad.


• 130 g aubergine
• 250 g tomatoes


• 1 tsp garlic powder
• 1 tsp Himalayan salt
• 5 g agar agar
• 55 g tapioca flour
• 100 g macadamia nuts
• 250 ml water


• 1 garlic clove
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 60 g sundried tomatoes (not in oil)
• 340 g tomatoes


Blend the mozzarella ingredients and transfer to a pan. Cook over a high heat, stirring continuously until ta stringy solid cheese has formed. Transfer to a non stick surface or container.

Blend the sauce ingredients apart from the herbs until smooth. Stir in the herbs once ready.

Finely slice the aubergine and remaining fresh tomatoes and steam the aubergine for 10 minutes.

Layer the ingredients in a baking dish in the order of tomato, aubergine, mozzarella, sauce.

Bake at 180°C for 30 minutes.