Roasted aubergine and zucchini bake
December 3, 2025
Healthy aubergine bake with mozzarella
Serves:4 servings
Time:~50 minutes
This is one of those recipes I know I’ll keep coming back to for years. Inspired by the classic aubergine parmigiana, I wanted to make an easier and lighter version that fits better into a weeknight meal. The vegetables are roasted first, making them soft and caramelised, before being layered with a simple tomato–basil sauce and topped with torn mozzarella. Everything bakes together into a cosy, Mediterranean-inspired vegetarian dinner. I served it with oven-baked salmon and a fresh lemon and Dijon arugula salad, which paired really well together.
Ingredients
Roasted Vegetables
- 2 large aubergine, cut into thick half-moons
- 2 medium zucchini, sliced on an angle
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- Salt & pepper
Tomato–Basil Sauce
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 2 × 400 g tin (14 oz) chopped tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- small handful fresh basil, roughly chopped
- 1 tsp honey (optional, but recommended)
- 1/2 tsp salt, plus more to taste
- Black pepper
- Optional: 1/3 tsp chili flakes
Cheese
- 80–150 g fresh mozzarella, torn into small pieces - depending on how cheesy you want the dish.
To Finish
- Fresh basil
- Drizzle of olive oil
- Optional: Small squeeze of lemon
- Optional: Freshly grated parmesan
Instructions
1. Roast the Vegetables
- Preheat the oven to 220°C / 425°F.
- Toss aubergine, zucchini, and red onion with olive oil, salt, and pepper.
- Spread out so nothing overlaps.
- Roast 28–32 minutes, until deeply caramelised.
2. Make the Tomato–Basil Sauce
- Heat 1 tbsp olive oil in a pan over medium heat.
- Add onion and cook 6–7 minutes, until soft.
- Add chopped tomatoes, tomato paste, oregano, salt, pepper, and honey (optional).
- Simmer on medium heat for 12–15 minutes until thick and rich.
- Stir in basil at the end.
3. Assemble Scatter the torn mozzarella evenly.
- Spread half the sauce in a small baking dish.
- Add the roasted vegetables.
- Spoon the remaining sauce over the top.
- Scatter the torn mozzarella evenly.
4. Bake
- Bake at 200°C / 390°F for 15–17 minutes, until bubbling and golden in spots.
- Optional: grill/broil 1–2 minutes for extra colour on the mozarella.
5. Finish
- Add fresh basil, a tiny squeeze of lemon (optional), and finish with freshly grated parmesan when serving (optional).
Serving Suggestions
- •With a protein: Serve with oven-baked salmon, grilled chicken, or pan-fried white fish for a balanced meal.
- •With a fresh salad: I served it with a lemon and Dijon arugula salad which paired beautifully and added a nice freshness.
- •With crusty bread: Serve alongside warm sourdough or wholemeal spelt bread to soak up the tomato sauce.
Storage & Meal Prep
- •Fridge: Store in an airtight container for up to 3 days. Reheat in the oven at 180°C (350°F) for 10–12 minutes, or microwave gently.
- •Meal prep: Makes an excellent next-day lunch as the flavours improve with time.
Variations & Substitutions
- •Vegetables: Swap zucchini for yellow squash, bell pepper, or mushrooms.
- •Dairy-free & vegan: Use a mild vegan mozzarella or skip the cheese and drizzle with good olive oil when serving.
Enjoy!
This is one of those recipes I know I’ll keep coming back to for years. Inspired by the classic aubergine parmigiana, I wanted to make an easier and lighter version that fits better into a weeknight meal. The vegetables are roasted first, making them soft and caramelised, before being layered with a simple tomato–basil sauce and topped with torn mozzarella. Everything bakes together into a cosy, Mediterranean-inspired vegetarian dinner. I served it with oven-baked salmon and a fresh lemon and Dijon arugula salad, which paired really well together.
Ingredients
Roasted Vegetables
- 2 large aubergine, cut into thick half-moons
- 2 medium zucchini, sliced on an angle
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- Salt & pepper
Tomato–Basil Sauce
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 2 × 400 g tin (14 oz) chopped tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- small handful fresh basil, roughly chopped
- 1 tsp honey (optional, but recommended)
- 1/2 tsp salt, plus more to taste
- Black pepper
- Optional: 1/3 tsp chili flakes
Cheese
- 80–150 g fresh mozzarella, torn into small pieces - depending on how cheesy you want the dish.
To Finish
- Fresh basil
- Drizzle of olive oil
- Optional: Small squeeze of lemon
- Optional: Freshly grated parmesan
Instructions
1. Roast the Vegetables
- Preheat the oven to 220°C / 425°F.
- Toss aubergine, zucchini, and red onion with olive oil, salt, and pepper.
- Spread out so nothing overlaps.
- Roast 28–32 minutes, until deeply caramelised.
2. Make the Tomato–Basil Sauce
- Heat 1 tbsp olive oil in a pan over medium heat.
- Add onion and cook 6–7 minutes, until soft.
- Add chopped tomatoes, tomato paste, oregano, salt, pepper, and honey (optional).
- Simmer on medium heat for 12–15 minutes until thick and rich.
- Stir in basil at the end.
3. Assemble Scatter the torn mozzarella evenly.
- Spread half the sauce in a small baking dish.
- Add the roasted vegetables.
- Spoon the remaining sauce over the top.
- Scatter the torn mozzarella evenly.
4. Bake
- Bake at 200°C / 390°F for 15–17 minutes, until bubbling and golden in spots.
- Optional: grill/broil 1–2 minutes for extra colour on the mozarella.
5. Finish
- Add fresh basil, a tiny squeeze of lemon (optional), and finish with freshly grated parmesan when serving (optional).
Serving Suggestions
- •With a protein: Serve with oven-baked salmon, grilled chicken, or pan-fried white fish for a balanced meal.
- •With a fresh salad: I served it with a lemon and Dijon arugula salad which paired beautifully and added a nice freshness.
- •With crusty bread: Serve alongside warm sourdough or wholemeal spelt bread to soak up the tomato sauce.
Storage & Meal Prep
- •Fridge: Store in an airtight container for up to 3 days. Reheat in the oven at 180°C (350°F) for 10–12 minutes, or microwave gently.
- •Meal prep: Makes an excellent next-day lunch as the flavours improve with time.
Variations & Substitutions
- •Vegetables: Swap zucchini for yellow squash, bell pepper, or mushrooms.
- •Dairy-free & vegan: Use a mild vegan mozzarella or skip the cheese and drizzle with good olive oil when serving.
Enjoy!