Aubergine Parmigiana Style Traybake
with Roasted Potatoes and Baby Leaves
Parmigiana is an Italian dish made with roasted or fried aubergine layered with tomato sauce and cheese before being baked. Our Aubergine Parmigiana Style Traybake is a simpler version, but still full of flavour.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 unit(s)
Aubergine
(May contain Celery)
1 sachet(s)
Mixed Herbs
120 grams
Marinara Sauce
60 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
50 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
1 tbsp
Honey
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, trim the aubergine, then slice into rounds approximately 1cm thick.
Pop the aubergine onto a medium baking tray. Drizzle with oil, sprinkle over the mixed herbs, season with salt and pepper, then toss to coat. Spread out in a single layer.
Roast on the middle shelf of your oven until soft and golden, 20-25 mins. Turn halfway through.
In a small bowl, mix together the marinara sauce and honey (see pantry for amount).
When the aubergine has 5 mins remaining, remove the tray from the oven. Pour over the marinara sauce and sprinkle evenly with the Italian style cheese.
Return to the oven until the sauce is piping hot and the cheese has melted, 5-6 mins.
Share the aubergine parmigiana between your plates. Spoon over any remaining sauce and cheese from the tray.
Serve the roasted potatoes and baby leaves alongside. Drizzle some oil and the balsamic glaze over the leaves.
Serve with mayo (see pantry for amount) for dipping.
Enjoy!
