Serving size

1 person 2 people 4 people

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

Allergens

Contains: Milk, Nuts

May Contain: Cereals Containing Gluten

Nutritional Information

Typical values	per 100g	per portion
Energy	69Kcal	528Kcal
	288kJ	2209kJ
Fat	4.0g	31g
of which saturates	1.4g	10g
Carbohydrates	5g	36g
of which sugars	2.4g	18g
Protein	3.3g	25g
Salt	0.15g	1.1g
Fibre	2.4g	19g

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)

Allergens

Contains: Milk, Nuts

May Contain: Cereals Containing Gluten

Nutritional Information

Typical values	per 100g	per portion
Energy	56Kcal	576Kcal
	235kJ	2411kJ
Fat	3.1g	32g
of which saturates	1.0g	11g
Carbohydrates	4g	43g
of which sugars	2.3g	23g
Protein	2.8g	28g
Salt	0.11g	1.1g
Fibre	2.5g	26g

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1/3 daily fibre 5 of 5 a day Low sat fat

Comforting Roasted Aubergine Parmigiana

Name: Comforting Roasted Aubergine Parmigiana - Recipe Box
Brand: Mindful Chef
Price: 12.00 GBP
Availability: InStock

Prep time: 15 mins

Total time: 45 mins

Cuisine: Italian

Food group: Dairy

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.

Cooking Instructions

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.

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