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Aubergine Parmigiana & Pesto Bruschetta

Aubergine Parmigiana & Pesto Bruschetta

4.5rating out of 5

(9559 reviews from our customers)

Prep Time

35 min



For this vegetarian, Italian-inspired bake, you'll layer tender aubergine with rich tomato sauce, mozzarella and Italian hard cheese for added indulgence. Buon appetito!

Prep Time

35 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 red onion
1 aubergine
3 garlic cloves
basil 3.18
20g basil
1 mozzarella ball (125g) †
1 tsp dried oregano
vegetable stock cube (new5/18)
1/2 Knorr vegetable stock cube †
35g grated Italian hard cheese
35g grated Italian hard cheese †
2 ciabatta rolls †
1 tomato paste sachet (32g)
Tin of chopped tomatoes re-sized
1 can of finely chopped tomatoes (400g)
You Will Need
Oven-proof dish, pestle & mortar, olive oil, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 aubergine
  • 1 garlic clove
  • 20g basil
  • 125g mozzarella ball<span class="strong">†</span>
  • 1 tsp dried oregano
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 35g grated Italian hard cheese<span class="strong">†</span>
  • 2 ciabatta rolls<span class="strong">†</span>
  • 1 tomato paste sachet (32g)
  • 1 can of finely chopped tomatoes (400g)
Typical Values per 100g per serving
Energy 414 kJ
98 kcal
2316 kJ
551 kcal
of which saturates
3.8 g
2.3 g
21.5 g
12.7 g
of which sugars
10.6 g
3.2 g
59.2 g
17.9 g
Fibre 1.5 g 8.4 g
Protein 5.3 g 29.9 g
Salt 0.68 g 3.83 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 aubergine
1 garlic clove
20g basil
basil (100%)
125g mozzarella ball
pasteurised cows milk, salt, microbial rennet, citric acid
1 tsp dried oregano
dried oregano
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (celery seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain celery), leek, maltodextrin.
35g grated Italian hard cheese
pasteurised cow's milk, starter culture, salt, microbial rennet
2 ciabatta rolls
fortified wheat flour [wheat flour (gluten), calcium carbonate, niacin (b3), iron, thiamin (b1)], water, extra virgin olive oil (3%), yeast, salt, wheat flour (gluten), rapeseed oil, spirit vinegar, wheat gluten, sugar, fermented wheat flour (gluten), soya flour, malted wheat flour (gluten), flour treatment agent (ascorbic acid). May contain egg & milk.
1 tomato paste sachet (32g)
1 can of finely chopped tomatoes (400g)
Tomato, acidity regulator: citric acid
  • Allergens highlighted by † (milk, celery, soya, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Aubergine Parmigiana & Pesto Bruschetta

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Trim the stalk[s] off the aubergine[s] and slice lengthways as thinly as you can

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add the sliced aubergine and cook for 3-4 min on each side (you may have to do this in batches)

2 Aubergine Parmigiana & Pesto Bruschetta

Once the aubergine is cooked, set aside and keep the pan

Meanwhile, peel and dice the red onion[s]

Peel and finely chop (or grate) the garlic

Chop the basil finely, including the stalks

Boil a kettle

3 Aubergine Parmigiana & Pesto Bruschetta

Return the pan to a medium heat with a drizzle of olive oil

Once hot, add the diced onion with a generous pinch of salt and cook for 5 min or until softened slightly but not coloured

Add 3/4 of the chopped garlic (save the rest for later!) and cook for a further 1 min

Meanwhile, dissolve 1/2 [1] Knorr vegetable stock cube in 50ml [100ml] boiled water

4 Aubergine Parmigiana & Pesto Bruschetta

Add the tomato paste, dried oregano and 1 tsp [2 tsp] sugar and cook for 30 secs

Add the chopped tomatoes, vegetable stock and half of the chopped basil (you will use the rest later) and cook for 3 min until it resembles a thick bolognese sauce consistency – this is your tomato sauce

Meanwhile, cut the mozzarella into chunks

5 Aubergine Parmigiana & Pesto Bruschetta

Add half of the aubergine to an oven-proof dish in a single layer

Spoon over half of the tomato sauce and repeat so there are two layers of aubergine and sauce

Top with all of the mozzarella chunks and half of the grated Italian hard cheese

Put the dish in the oven for 15-20 min or until the cheese has browned – this is your aubergine parmigiana

6 Aubergine Parmigiana & Pesto Bruschetta

Meanwhile, grind the remaining chopped basil, chopped garlic, and grated Italian hard cheese with a pinch of salt in a pestle & mortar to form a smooth paste

Tip: if you don't have a pestle and mortar, chop everything very finely!

Add 2 tbsp [4 tbsp] olive oil and 1 tbsp [2 tbsp] cold water and mix well – this is your basil pesto

7 Aubergine Parmigiana & Pesto Bruschetta

Slice each ciabatta into 4 and place onto a baking tray

Divide the basil pesto between the sliced ciabatta and spread it over

Put the tray in the oven for 5 min until the ciabatta is warmed through and crispy – this is your pesto bruschetta


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Once the aubergine parmigiana has cooked, allow it to cool slightly before serving

Serve the pesto bruschetta alongside


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