Aubergine Parmigiana

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4.67 from 3 votes

Enjoy the taste of homemade aubergine parmigiana, perfect for a cozy meal that’s full of Italian flavours!

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: Italian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: James Wythe

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.

Video

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