Vegetable Dishes: Parmigiana with aubergines and zucchetti

Parmigiana with aubergines and zucchetti


  • a little pepper
  • 0.5 tsp. salt
  • 1 tbsp. olive oil
  • some basil leaves
  • 500 g zucchini
  • 2 clove of garlic
  • 100 g grated Parmesan
  • 1 tin chopped tomatoes (ca. 800 g)
  • 500 g aubergines
  • 150 g mozzarella
Order the ingredients from COOP@home


Crush the garlic and sauté in the olive oil. Add the tomatoes, season, bring to the boil and simmer gently for approx. 20 mins., stirring occasionally.

Cut the aubergines and courgettes diagonally into approx. 4 mm slices, add to a bowl, mix with salt and oil. Slice the mozzarella.

Grease an ovenproof dish that can hold approx. 2 litres. 1st layer: 2 tbsp tomato sauce + half of the vegetables. 2nd layer: half of the rest of the tomato sauce + half of the mozzarella + half of the Parmesan. 3rd layer: Remaining vegetables + the rest of the tomato sauce. 4th layer: rest of the mozzarella + rest of the Parmesan. Bake for approx. 30 minutes in a convection/fan oven preheated to 200°C. Garnish with basil before serving.


  • Vegetable Dishes
  • 1h 5 Preparation/cooking time: ca. 35m + Bake: ca. 30m
  • Servings For 4 people
  • Nutrition 334 Kcal