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.
Comforting Roasted Aubergine Parmigiana
Give a comforting classic a healthy twist with Mindful Chef x ZOE. Developed by ZOE’s Certified Nutritionists and taken from ZOE’s Scientific Co-founder, Prof. Tim Spector’s new book, The Food for Life Cookbook, you’ll layer a tomato and fibre-rich lentil sauce, together with soft roasted aubergine slices and creamy mozzarella. Grill until golden and bubbly, and there you have it: delicious, feel-good food, powered by science.
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 chilli
- 1 handful of fresh basil
- 4 garlic clove
- 160g green beans
- 125g mozzarella (Milk)
- 10g flaked almonds (Nuts)
- 2 aubergine
- 200g passata (tomatoes, salt, citric acid)
- 230g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 1 onion
- 1 unwaxed lemon
Nutritional Information
Calories: 528
Protein: 25g
Carbs: 36g
Fat: 31g
Ingredients
- 1 chilli (use half)
- 1 unwaxed lemon (use half)
- 2 aubergine
- 200g passata (use half) (tomatoes, salt, citric acid)
- 10g flaked almonds (use half) (Nuts)
- 125g mozzarella (use half) (Milk)
- 1 handful of fresh basil (use half)
- 230g lentils (use half) (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 1 onion (use half)
- 4 garlic clove
- 160g green beans (use half)
Nutritional Information
Calories: 576
Protein: 28g
Carbs: 43g
Fat: 32g
Comforting Roasted Aubergine Parmigiana
Give a comforting classic a healthy twist with Mindful Chef x ZOE. Developed by ZOE’s Certified Nutritionists and taken from ZOE’s Scientific Co-founder, Prof. Tim Spector’s new book, The Food for Life Cookbook, you’ll layer a tomato and fibre-rich lentil sauce, together with soft roasted aubergine slices and creamy mozzarella. Grill until golden and bubbly, and there you have it: delicious, feel-good food, powered by science.
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Cooking Instructions
Before you start
- Preheat the oven to 200C / fan 180C / gas mark 6
- Line two baking trays with parchment paper
- Boil a kettle
- Pull out a sieve, a large frying pan, a large baking dish & a large saucepan
Roast the aubergines
- Slice the aubergines lengthways into 1cm thick slices
- Lay out the aubergines in a single layer on the lined baking trays
- Drizzle over 1 tbsp oil and season with salt
- Bake for 20 mins until soft and golden
Prep the veg
- Finely dice the onion. Roughly chop the garlic
- Deseed and thinly slice the chilli
Make the lentil sauce
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the onion and sauté for 3 mins
- Drain and rinse the lentils
- Add the garlic and chilli to the pan and cook for 1 min. Pour in the passata, lentils and 100ml water
- Simmer for 10 mins, until thickened
- Tear the basil leaves and add to the pan. Cook for 5 mins more, then season to taste with salt and pepper
Assemble the parmigiana
- Spoon a layer of the lentil mixture into the base of the large baking dish and top with a layer of aubergine
- Repeat this twice more, with the remaining lentils and aubergine
- Top with the mozzarella, torn into small pieces. Bake for 15 mins until the cheese is bubbling and golden brown
Cook the green beans & plate up
- Meanwhile, zest the lemon. Trim the green beans
- Heat the large saucepan filled with boiling water on high heat. Add the green beans and boil for 3-4 mins, until cooked
- Drain and toss the beans with the almonds, lemon zest, 1 tbsp oil and juice of half a lemon. Season with salt and pepper
- Serve the aubergine parmigiana alongside the green beans
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