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This Aubergine Parmigiana recipe is so easy to make and absolutely delicious! It is a healthy Italian recipe that is sure to become a family favourite. Ready in under an hour, it’s the perfect busy weeknight dinner and much faster to make than most Aubergine Parmigiana recipes out there!

Aubergine Parmigiana close up.

Recipe Difficulty – Very Easy

Table of Contents

Why this recipe works

There are some recipes that seem a little intimidating but are actually surprisingly easy to make! This Aubergine Parmigiana recipe is one of those. It looks and sounds so fancy, but takes less than an hour to make – and most of that is cooking in the oven!

Parmigiana Aubergine hails from Italy, though whether it’s from Sicily, Naples, or Campania is a matter of debate. It is also known as Melanzane Alla Parmigiana, Parmigiana di Melanzane, or simply eggplant parmesan.

Ingredients to make Aubergine Parmigiana

Ingredients to make Aubergine Parmigiana.
  1. Aubergines – form the base of this eggplant parmigiana.
  2. Milk – I used almond milk, but any type of un-flavoured milk will work.
  3. Panko Breadcrumbs or Italian Breadcrumbs – are a great way to crisp up the eggplant slices without flour. I use gluten free breadcrumbs.
  4. Grated Parmesan – gives a rich and nutty flavour to this dish. I opted for dairy-free.
  5. Dried Italian Herbs – is a perfect combination of flavours.
  6. Marinara Sauce – is a tomato sauce usually made with tomatoes, garlic, herbs, and onions.
  7. Shredded Mozzarella – has a creamy flavour with a bit of tang. I opted for dairy-free.
  8. Salt – accentuates all of the flavours in this dish.
  9. Fresh Basil – Basil leaves bring both a sweet and savoury taste.

See recipe card for full information on ingredients and quantities.

Substitutions

  • Cheese – While I use parmesan and mozzarella, so many cheeses will work great! Some good examples are parmigiano reggiano, gruyere, ricotta, or even cheddar!
  • Seasonings – You could adjust the seasonings to what you have on hand and what flavour prefer. Some options are onion powder, oregano, or garlic cloves.
  • Marinara Sauce – You could use tomato sauce or tomato passata in its place, though you may want to add a bit more seasonings. If you aren’t a fan of red sauce, try a white sauce with this recipe instead! Use my Bechamel Sauce in place of the marinara for a tasty meal.

Variations

  • Spicy – Slice up some jalapeno to layer in the dish and add some red chili flakes in with your breadcrumbs for a nice spicy meal.
  • Deluxe – Serve alongside a fresh rocket salad for the perfect dinner.
  • Kid friendly – A little bit more cheese may make this more palatable for young kids.

How to make Aubergine Parmigiana

aubergine slices on a wooden cutting board.

Step 1: Firstly, prepare the aubergine. Wash and trim the aubergine. Cut it into ¼-inch thick round slices.

aubergine slice dipped in milk and coated with breadcrumbs.

Step 2: Prepare your breading station; combine breadcrumbs and ¼ cup of parmesan cheese in a wide dish. In a separate bowl, add the milk. Dip the aubergine into the milk and then coat it with the breadcrumbs and cheese.

eight aubergine slices on a baking tray.

Step 3: Arrange the aubergine on the baking tray and bake in the oven for 15 minutes.

marinara sauce and aubergines in a baking dish.

Step 4: Spread ½ cup of the marinara sauce in a baking dish. Add half the aubergine slices.

aubergines in a baking dish topped with cheese.

Step 5: Now top with ⅓ of the marinara sauce, and ⅓ of the mozzarella cheese. Repeat with layers of aubergine and a layer of tomato sauce. Add the rest of the parmesan on top.

eggplant parmigiana in a baking dish.

Step 6: Bake for 20 minutes at 205°C/400°F or until the cheese is melted. Cool for 15 minutes before serving. Garnish with fresh basil leaves before serving.

Hint: If you want to remove some of the bitterness from the aubergine, sprinkle the pieces with salt and set aside for 10 minutes in a colander to drain. Rinse and pat it dry.

What to serve with Aubergine Parmigiana

Leftovers

Leftover Aubergine Parmigiana will last for 3-5 days in the fridge in an airtight container. It will also freeze for up to 3 months. This is a great recipe to make in batches so you have some easy meals ready to go.

Recipe FAQs

What do you eat with Aubergine Parmigiana?

One of the easiest and best recipes to have alongside your eggplant parmesan is a fresh green salad or chips! You could also have some nice crusty bread. See some of my favourite recipes to serve it with above.

Why is my Aubergine Parmigiana watery?

If you end up with a watery dish, it’s likely because of the aubergine slices. Try salting them prior to beginning the recipe. Salting them and allowing them to sit in a colander helps the water to pull out and drain. Then rinse them and pat them dry and start the recipe.

Should I peel my eggplant for eggplant parm?

It’s up to you! I don’t typically peel my eggplant, but if that’s your preference,you are welcome to. Some people will peel it when they have large aubergines as the skin sometimes gets thicker and more bitter.

More Aubergine recipes

slice of aubergine parmigiana on a plate.

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Rate it…

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Aubergine Parmigiana close up.
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5 from 1 vote

Aubergine Parmigiana

By: James Wythe
Enjoy the taste of homemade aubergine parmigiana, perfect for a cozy meal that’s full of Italian flavours!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
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Ingredients 

  • 2 medium aubergines
  • ¼ cup milk of choice, 57ml
  • 1 cup panko breadcrumbs or Italian breadcrumbs, 150g
  • ½ cup freshly grated parmesan, 50g
  • 2 tsp dried Italian herbs
  • 3 cups marinara sauce, 750ml
  • 2 cups shredded mozzarella, 200g
  • Salt, to taste
  • Fresh basil, for garnish
Metric – US Customary

Instructions 

  • Firstly, prepare the aubergine. Wash and trim the aubergine. Cut it into ¼-inch thick round slices. Sprinkle the aubergine with salt and set aside for 10 minutes, in a colander. This is an optional step, but it will remove some of the bitterness from the aubergine. Rinse and pat dry the aubergine.
  • Prepare your breading station; combine panko breadcrumbs and ¼ cup of parmesan cheese in a wide dish. In a separate bowl, add the milk. Dip the aubergine into the milk then coat it with the panko breadcrumbs.
  • Arrange the aubergine on the baking sheet and bake for 15 minutes.
  • Spread ½ cup of the marinara sauce in a baking dish. Add half the aubergine slices.
  • Now top with ⅓ of the marinara sauce, and ⅓ of the mozzarella cheese. Repeat layers, with remaining ingredients. Add the remaining parmesan on top.
  • Bake for 20 minutes at 205°C/400°F or until the cheese is melted. Cool for 15 minutes before serving. Garnish with fresh basil before serving.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 3-5 days. Reheat in the microwave.
To Freeze: Freeze in an airtight container for up to 3 months. Defrost in the fridge and reheat in the oven or microwave.
Tip 1: If you’d rather cook the eggplant slices in a fry pan, that works as well. Heat up some extra virgin olive oil in your large frying pan or hot griddle pan. Add the 1/4 inch thick slices to the pan and cook until golden brown. Set on paper towels to drain the excess oil. You could also boil the eggplant.
Tip 2: This is a great meal to meal prep! Cook it ahead of time or in batches and then freeze for up to three months. Reheat it in the oven and you’ve got a meal ready to go!
Tip 3: If you aren’t a fan of red sauce, try a white sauce with this recipe instead! Use my Vegan Bechamel Sauce in place of the marinara for a tasty meal.

Nutrition

Calories: 394kcal | Carbohydrates: 49g | Protein: 13g | Fat: 17g | Saturated Fat: 6g | Fiber: 13g | Sugar: 16g
Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!

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About James Wythe

Hey, I'm James! A fully qualified health coach, cookbook author, full time food blogger and new dad with over 1 million followers. I started this journey after a sudden illness left me bed bound for 2 years and housebound for 4 years! I’m here to help you make healthy and delicious food for you and your family in less time!

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