Aubergine Parmigiana

We love this classic northern Italian recipe, it’s a great way to serve aubergines. By layering them with Parmesan and tomatoes and then baking them we think it’s an absolutely moreish, scrumptious dish.

We think this dish is great by itself however a crunchy mixed leaves salad will compliment it too.



Mozzarella (MILK), Oil, Aubergine (40%), Pumpkin Seeds, Sunflower Seeds, Golden Linseed, Basil, Parmesan (MILK), Tomatoes, Garlic, Thyme, Rosemary, Passata, Tomato Puree, Salt, Sugar, Oregano, Red Wine Vinegar, Pepper, Toasted Brown Linseeds, Toasted Pumpkin Seeds, Toasted Sunflower Seeds.

Allergens are list in BOLD, our kitchen handles all allergens so please contact us for more info.


ADVICE: Treat these steps as guidelines as all appliances vary.  Check food is pipping hot before serving. Do not reheat.

STORAGE: Keeps frozen below -18°C

RECYCLE ME: This tray & slip are 100% recyclable, please rinse first