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.
Easy Vegan Aubergine Parmigiana with Balsamic Mixed Salad
A comforting, vegan parmigiana with gooey roasted aubergine and butterbeans. Baked with creamy almond yoghurt, pine nuts and 'cheesy' nutritional yeast. On the side? A fresh salad, dressed in zingy balsamic vinegar.
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 40g sundried tomatoes (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 3 garlic clove
- 1 carrot
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 10g pine nuts
- 1 aubergine
- 110g baby tomatoes
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 40g mixed salad leaves
- 200g passata (tomatoes, salt, citric acid)
- 2 tsp Italian herbs (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
Nutritional Information
Calories: 422
Protein: 16g
Carbs: 45g
Fat: 18g
Ingredients
- 1 aubergine (use half)
- 40g sundried tomatoes (use half) (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 2 tsp Italian herbs (use half) (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 40g mixed salad leaves (use half)
- 3 garlic clove
- 2 tbsp balsamic vinegar (use half) (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 10g pine nuts (use half)
- 1 carrot (use half)
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 110g baby tomatoes (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
Nutritional Information
Calories: 430
Protein: 16g
Carbs: 46g
Fat: 18g
Easy Vegan Aubergine Parmigiana with Balsamic Mixed Salad
A comforting, vegan parmigiana with gooey roasted aubergine and butterbeans. Baked with creamy almond yoghurt, pine nuts and 'cheesy' nutritional yeast. On the side? A fresh salad, dressed in zingy balsamic vinegar.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9
- Line a baking tray with parchment paper
- Pull out a medium frying pan & a medium ovenproof dish
Get the aubergine on
- Thinly slice the aubergine lengthways (around 6-8 slices)
- Place on a lined baking tray and drizzle with 1 tsp oil and a pinch of salt and pepper
- Bake for 15-20 mins, until soft and golden
Prep & soften the veg
- Dice the carrot into 1cm cubes (peel optional)
- Finely chop or crush the garlic
- Heat a medium frying pan with 2 tsp oil on medium heat. Once hot, add the carrot, garlic and half the Italian herbs
- Cook for 2 mins
Build the dish
- Halve the baby tomatoes (set some aside for the salad). Roughly chop the sundried tomatoes
- Add both to the pan and cook for 2 mins
- Drain and rinse the beans, then add to the pan, along with the passata and half the vinegar
- Simmer for 5 mins, until thickened. Season with salt and pepper
Oven time
- Spoon the bean mixture into a medium ovenproof dish. Top with the cooked aubergine slices
- Spread the yoghurt over the top
- Sprinkle with the nutritional yeast, pine nuts and remaining Italian herbs. Season with salt and pepper
- Bake for 10 mins, until golden brown
Plate up
- Serve aubergine parmigiana on plates, alongside the mixed salad and remaining tomatoes, drizzled with the remaining vinegar
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