Aubergine & Chicken Parmigiana

a comforting tray bake with mozzarella and tomato

aubergine chicken parmigiana in a baking dish
Goal shape
Total time 90 mins
Difficulty Easy
Nutritional value (per portion)
kcal 535
Protein 48 g
Fat 23 g
Ingredients …

4 Persons

You will need

100 g Instant Oats
Instant Oats
Instant Oats
The most natural weight gainer ever
1 tsp garlic granules
1 egg
4 aubergines, cut into 1cm thick coins
2.5 tbsp olive oil
1 red onion, diced
2 x 400g tins chopped tomatoes
2 x 125g balls light mozzarella, torn into small pieces
2 cooked skinless, boneless chicken breasts, shredded
40 g Parmesan cheese, grated
30 g fresh basil leaves

Aubergine & Chicken Parmigiana

a comforting tray bake with mozzarella and tomato

By: Izy Hossack
This high-protein dinner is a cross between aubergine and chicken parmigiana to make a cheesy, rich traybake. The aubergine slices are baked, not fried, and coated with instant oats for a fibre boost. These are layered up with shredded chicken, melty mozzarella and salty Parmesan then baked until bubbling.


  • Preheat the oven to 180C/350F fan (200C/400F non-fan). Take 2 large baking trays and brush each one with ½ tbsp of olive oil then set aside.
  • Mix the instant oats, garlic granules and a pinch of salt in a wide, shallow dish. In a separate wide, shallow dish, beat the egg with 2 tbsp of water using a fork.
  • Take each slice of aubergine and dip into the egg, turning to coat. Next, dip into the instant oats, turning to coat then tap off any excess so the coins are lightly coated. Place onto the oiled baking trays until you’ve coated all the slices. Drizzle each tray of aubergine with ½ tbsp more olive oil.
  • Bake the aubergines for 30 minutes, flipping them over around halfway through the cook time. They should look lightly golden and be soft throughout.
  • As the aubergines are baking, make the tomato sauce: Heat the final 1/2 tbsp olive oil in a medium pot over a medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally until softened and slightly translucent - around 8 minutes.
  • Stir in the chopped tomatoes, swilling out the cans with a bit of water and adding that to the pot too. Bring to a simmer then turn the heat down to low and cook until the sauce has reduced by around half and is quite thick.
  • Layer and bake: Spoon a small amount of tomato sauce into the base of a deep 9 x 9-inch roasting dish. Cover with a layer of aubergine coins, followed by ¼ of the shredded chicken, ¼ of the tomato sauce, ¼ of the torn mozzarella, a few basil leaves and ¼ of the parmesan cheese. Repeat until you’ve used up all of the ingredients.
  • Bake for 25-30 minutes until the cheese has melted and is starting to turn golden. Allow to cool for 10 minutes before slicing and serving.
  • Enjoy!
If you don't eat meat, feel free to leave out the chicken breast and replace with a 250g tub of ricotta instead.
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