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Diet-proof: Italian aubergine melanzane

10 min
40 min
  • Aubergine - ½ piece
  • Tomatoes - 2 piece
  • Mozzarella - 40 g
  • Tomato passata - 100 g
  • Olive oil - 1 tbsp
  • Grana Padano, grated - 25 g
  • Fresh basil - 1 tbsp
  • Salt & pepper to taste


Do you also long for a delicious Italian lasagna? Unfortunately, this is not always a wise choice if you follow a strict diet, as they often contain a lot of carbohydrates and fats. It's fine for a cheat day, of course, but we have come up with a nice variation recipe so as not to hinder your results. This Italian aubergine melanzane is very much like a lasagna, but without the excess calories and carbohydrates. Perfect if you want to enjoy something really tasty while still keeping your diet on point!

Preparation method

  1. Preheat the oven to 175 degrees. Cut the aubergine into thin slices lengthwise. Cut the mozzarella and tomato into slices.
  2. Heat the olive oil in a frying pan or grill pan and fry the aubergine slices on both sides until golden brown and almost done. Grease a small baking tray with a little olive oil.
  3. Cover the bottom of the tray with aubergine. Place a layer of tomato on top and repeat. Then pour the tomato sauce on top. Cover the sauce with the mozzarella slices.
  4. Divide the grated Grana Padano over the mozzarella. Bake the melanzane in the oven for about 30 minutes.
  5. Serve with basil leaves and add salt / pepper to taste.