The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Aubergine & Butter Bean Parmigiana with Mozzarella & Almond Green Beans
A beloved Italian classic with a Mindful Chef twist - you'll assemble your Parmigiana with layers of vibrant aubergines, roasted until gooey, and creamy butter beans, simmered in a rich tomato sauce, made with Cirio's Italian passata. Top with mozzarella and grill until golden and bubbling. On the side? Tender green beans, tossed with crunchy almonds. Buon appetito!
2/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tsp Italian herbs (use half) (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 3 garlic clove
- 2 aubergine
- 1 onion (use half)
- 125g mozzarella (use half) (Milk)
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 10g flaked almonds (use half) (Nuts)
- 160g green beans (use half)
- 1 chilli (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
Nutritional Information
Calories: 607
Protein: 30g
Carbs: 46g
Fat: 32g
Ingredients
- 10g flaked almonds (Nuts)
- 160g green beans
- 125g mozzarella (Milk)
- 200g passata (tomatoes, salt, citric acid)
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 2 tsp Italian herbs (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 1 chilli
- 3 garlic clove
- 1 onion
- 2 aubergine
Nutritional Information
Calories: 551
Protein: 27g
Carbs: 39g
Fat: 30g
Aubergine & Butter Bean Parmigiana with Mozzarella & Almond Green Beans
A beloved Italian classic with a Mindful Chef twist - you'll assemble your Parmigiana with layers of vibrant aubergines, roasted until gooey, and creamy butter beans, simmered in a rich tomato sauce, made with Cirio's Italian passata. Top with mozzarella and grill until golden and bubbling. On the side? Tender green beans, tossed with crunchy almonds. Buon appetito!
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line 2 baking trays with parchment paper
- Pull out a large frying pan, a medium baking dish, a measuring jug & a sieve
Roast the aubergines
- Slice the aubergines lengthways into 1cm thick slices
- Lay out the aubergine in a single layer onto the lined baking trays. Drizzle over 2 tsp oil and season with salt, then roast for 20 mins, until soft and golden
Prep & soften
- Meanwhile, finely dice the onion. Finely chop or crush the garlic. Deseed and thinly slice the chilli
- Heat the large frying pan with 1/2 tbsp oil on medium heat. Once hot, add the onion and cook for 4-5 mins, until softening. Season with salt and pepper
- Drain and rinse the butter beans
Simmer the butter beans
- Add the garlic, Italian herbs and chilli (for those who'd like the heat) to the pan and cook for 1 min
- Stir in the sundried tomato paste, passata, butter beans and 50ml water (25ml for 1 person). Bring to the boil, then simmer for 4-5 mins, until slightly reduced. Season to taste with salt and pepper
Assemble the dish
- Turn the grill to high (240C)
- Spoon a layer of the butter bean mixture into the base of the medium baking dish and top with a layer of aubergine
- Repeat this once more, with the remaining bean mix and aubergine
- Top with the mozzarella, torn into small pieces. Grill for 5-6 mins, until golden and bubbling. Once ready, allow to stand for a few mins
Cook the green beans & plate up
- Trim the green beans
- Wash the empty frying pan and reheat with 1 tsp oil on medium heat. Once hot, add the green beans and cook for 3-4 mins, until starting to char. Add 1 tbsp water (1/2 tbsp for 1 person) and cook for a further 2-3 mins, until softened. Stir the almonds into the pan in the final 1 min to toast. Season with salt and pepper
- Once ready, share the aubergine & butter bean parmigiana between plates, with the green beans alongside
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