Easiest Aubergine Parmigiana

Claire Wright

Featuring:

Aubergine

Effort:

Complexity:

Cost:

In season now

Serves: 4

Prep time: 10 mins

Cook time: 25 mins

Ingredients:

1 medium onion, finely chopped (or make it even quicker and easier by using frozen pre-diced onions)

2 garlic cloves, grated or finely chopped (optional)

2 small-medium aubergines, sliced thinly

3-5 tbsp (olive) oil

500g passata (or a jar of Italian tomato sauce)

1 tsp sugar

Salt & pepper, to taste

250g fresh mozzarella balls (usually 2)

50g grated Parmesan (fresh grated is best, but pre-grated will do in a pinch)

Want a delicious aubergine parmigiana without the faff and multiple pans? Try this one-pan, 30 minute version and thank us later!

Method:

Fry the onions in 1-2 tbsp olive oil over low-medium heat until translucent (about 5 mins). Add the garlic and cook for an extra 30 secs, then add the aubergine slices and an extra 2-3 tbsp oil. Cook the aubergine until soft and golden, about 10 mins.

Add the passata, sugar and some salt & pepper, and simmer for 5-10 mins until thickened slightly. Tear the mozzarella and drop into the pan, then cook for another few mins until the cheese melts. Sprinkle with Parmesan before serving (with garlic bread makes for a new family favourite!). For more depth of flavour or an even tastier, softer and creamier meal and you aren’t in a rush, it will do even better with 20 minutes in a hot oven until bubbling and golden!

Engaging Kids

Kids who engage regularly with veg through veg-themed activities, such as arts and crafts, sensory experiences, growing and cooking are shown to be more likely to eat the veg they engage with. Encouraging kids to engage and play with veg is the handy first step to them developing a good relationship with veg and life-long healthy eating.

Kids in the kitchen

The eventual aim, if possible, is to get kids in the kitchen. Don’t worry, this doesn’t have to mean they are with you from start-to-end creating mess and rising stress levels! It can be as simple as giving them one small job (stirring, measuring, pouring, grating, chopping…) ideally involving veg. They can come in to do their little bit, and have fun with you for a few minutes. Getting them involved, making it playful and praising them plenty for their involvement, perhaps even serving it as dinner they “made”, makes it much more likely they will eat the food offered, not to mention teaching them important life skills. Find ideas, safety tips, videos and even a free chart in our Kids in the Kitchen section here.

Activities

While getting kids to interact with veggies for real and using their senses to explore them is best, encouraging hands off activities like arts & crafts, puzzles & games or at-home science experiments can be a great start, particularly for those who are fussier eaters or struggle with anything too sensory. Use these veg-themed activities as a stepping stone to interacting with the veg themselves. We have loads of crafty downloads here, puzzles here, and quirky science with veg here.

Sensory

Once you feel your child is ready to engage a little more, you can show them how to explore the veg you have on hand with their senses, coming up with playful silly descriptions of how a veg smells, feels, looks, sounds and perhaps even tastes. Find ideas, videos and some simple sensory education session ideas to get you started here.

Serving

The moments before food is offered can be a perfect opportunity for engagement that can help make it more likely a child will eat it! Giving children a sense of ownership in the meal can make a big difference to their feelings going into it and the pride they take in it. You know your child best, but if you aren’t sure where to start, we have some fun and simple ideas for easy roles you can give them in the serving process over here.

Claire Wright

Editor: After leaving Exeter University with a degree in English Literature, Claire worked in various fields ranging from youth work and charities to publishing, before starting up a food-focused website when her first child was born. After being asked to project manage the publication of Veg Power's Crowdfunder book, Claire came on board as a fully-fledged team member in 2018 to take on the role of Communications Manager, then Editor, looking after Veg Power's website, content, recipes and social media platforms.

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