Name: Aubergine and Borlotti Parmigiana
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 3 medium aubergines; 1 white onion; 1 clove garlic; 400 g chopped tomatoes (tin); 400 g borlotti beans (tin); 1 tsp mixed herbs; 80 g butter (or plant based alternative); 60 g plain flour; 200 ml oat milk; 120 g cheese

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There’s something deeply comforting about a hearty, baked dish that layers tender vegetables with rich sauces and a cheesy topping.

This aubergine and borlotti parmigiana is the perfect cozy meal for a midweek dinner or a relaxed weekend lunch.

With roasted aubergine slices providing a satisfying texture, a flavourful tomato and borlotti bean sauce, and a creamy homemade white sauce, this dish combines Mediterranean warmth with classic comfort food.

Finished with a golden cheese crust, it’s a simple yet delicious recipe that pairs beautifully with fresh crusty bread for soaking up every last bit of flavour.

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Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Aubergine and Borlotti Parmigiana recipe:

3 medium aubergines
1 white onion
1 clove of garlic
400g (1 tin) chopped tomatoes
1 tin borlotti beans
1 tsp mixed herbs
80g butter (or plant based alternative)
60g plain flour
200ml oat milk
120g cheese (or plant based alternative)

The Perfect Blend of Ingredients

What makes this Aubergine and Borlotti Parmigiana truly special is the balance of textures and flavours.

The roasted aubergine provides a tender, almost meaty texture, while the borlotti beans add heartiness and a creamy bite to the tomato sauce.

The white sauce ties everything together with its smooth, creamy consistency, giving the dish a comforting, indulgent feel.

Why Use Borlotti Beans?

Borlotti beans are an excellent addition to this dish.

Their creamy texture and mild, nutty flavour complement the tangy tomato sauce beautifully, adding substance without overpowering the other ingredients.

Plus, they’re packed with protein and fiber, making this dish a satisfying and nutritious meal.

Make It Your Own

This recipe is wonderfully versatile.

If you prefer, you can swap the borlotti beans for another type of bean, such as cannellini or butter beans.

You could also add in some spinach or kale for extra greens, or experiment with different cheeses.

Don’t be afraid to play around with the flavours to suit your preferences!

Pairing Suggestions

This dish pairs wonderfully with a simple side salad or a glass of red wine.

A light green salad with a lemon vinaigrette helps to cut through the richness of the parmigiana, while a robust red like Chianti or Sangiovese complements the roasted aubergine and tomato sauce perfectly.

For a complete Italian-inspired meal, serve it with a side of garlic bread or focaccia.

How to Make This Recipe

Step 1: Roasting the Aubergine

Start by preheating your oven to 190°C.

Slice the aubergines lengthwise into 1cm strips and pat them dry with a kitchen towel to remove any excess moisture.

Place the slices on a roasting tray and drizzle them with olive oil, seasoning with a pinch of salt.

Roast for about 20 minutes until they’re tender and slightly golden. Roasting the aubergine intensifies its flavour, creating a rich base for the dish.

For extra flavour, you can brush the aubergine slices with a little balsamic vinegar before roasting.

Step 2: Making the Tomato and Borlotti Sauce

While the aubergines are roasting, heat 2 tablespoons of olive oil in a pan over medium heat.

Finely chop the white onion and garlic, then sauté them in the oil until they’re soft and translucent.

Once fragrant, stir in the mixed herbs, tinned tomatoes, and 200ml of water.

Bring the sauce to a simmer and then add the borlotti beans.

Let the sauce gently simmer for 10 minutes to allow the flavours to meld together.

If you like a bit of heat, add a pinch of red pepper flakes to the sauce for an extra kick.

Step 3: Crafting the White Sauce

For the creamy white sauce, melt the butter in a small saucepan over low heat.

Once melted, stir in the flour until it forms a smooth paste, cooking for 1-2 minutes to remove the raw flour taste.

Gradually pour in the oat milk, whisking constantly to avoid any lumps.

Continue whisking until the sauce thickens and becomes creamy, then season with salt and pepper to taste.

This white sauce will add a velvety layer that balances out the tangy tomato sauce.

To make the sauce even richer, you can substitute part of the oat milk with cream or add a handful of grated cheese directly into the sauce.

Step 4: Layering the Parmigiana

In a separate baking dish, it’s time to start layering your parmigiana.

Begin with a base layer of the tomato and borlotti bean sauce, followed by a layer of roasted aubergine slices.

Sprinkle a little cheese over the top.

Continue layering the tomato sauce, aubergine, and cheese until you reach the final layer, which should just be aubergine.

Finish by pouring the white sauce over the top and sprinkling the remaining cheese for a golden, bubbly finish.

To add even more depth to this dish, consider using a mix of cheeses for the topping, such as mozzarella for meltiness and Parmesan for a sharp, savory flavour.

Step 5: Baking to Perfection

Place the dish in the preheated oven at 180°C and bake for 45 minutes.

The top should be golden brown and the edges bubbling with sauce.

Let the parmigiana rest for a few minutes before serving to allow the layers to settle. This will also make it easier to slice and serve.

Serve your parmigiana with a side of fresh, crusty bread to soak up the delicious sauces.

Frequently Asked Questions

Can I use a different type of bean?

Yes, you can easily substitute borlotti beans with cannellini, butter beans, or even lentils for a different texture and flavour.

Can this be made ahead of time?

Absolutely! You can prepare the parmigiana ahead of time and bake it just before serving. Alternatively, bake it and reheat when ready to eat.

Do I have to use oat milk for the white sauce?

A fresh, green salad and some crusty bread make excellent sides. You can also pair it with roasted vegetables or a simple pasta dish for a heartier meal.

What can I serve with this dish?

A fresh, green salad and some crusty bread make excellent sides. You can also pair it with roasted vegetables or a simple pasta dish for a heartier meal.

Can I freeze leftovers?

Yes, this dish freezes well. Just be sure to let it cool completely before freezing, and reheat it in the oven for best results.

And that’s it for this Aubergine and Borlotti Parmigiana recipe. You can find the whole thing on a handy recipe card just below, so be sure to Pin it for later!

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