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Aubergine Parmesan recipe

Aubergine Parmesan recipe

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  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals

An incredibly easy dish that is guaranteed to please. Sliced aubergines are coated in a Parmesan mix, baked and served with a spicy tomato sauce.

83 people made this

IngredientsServes: 4

  • 1 aubergine, peeled and cut into 5mm slices
  • salt to taste
  • 2 eggs
  • 2 tablespoons milk
  • 40g grated Parmesan cheese
  • 60g wheatgerm
  • 500g tomato based pasta sauce
  • 1 teaspoon cayenne pepper
  • 125g grated mozzarella cheese

MethodPrep:30min ›Cook:15min ›Ready in:45min

  1. Preheat oven to 200 C / Gas 6.
  2. Sprinkle sliced aubergines with a little salt on each side. Place onto a baking tray and set aside for 10 minutes. After 10 minutes, blot with kitchen towels to remove the moisture that has accumulated.
  3. Meanwhile, beat the eggs and milk together in a mixing bowl; set aside.
  4. Mix the Parmesan and wheatgerm together and set aside.
  5. Dip the aubergine into the egg, allowing the excess to drip off, then press into the Parmesan mixture until coated on both sides. Gently shake off any excess Parmesan and place the aubergine onto a baking tray. Repeat with remaining aubergine.
  6. Bake in preheated oven until tender and golden brown, 15 to 20 minutes.
  7. Meanwhile, heat the tomato sauce with cayenne pepper over medium heat until hot. When the aubergine is done, pour the sauce over top and sprinkle with mozzarella cheese to serve.

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Reviews & ratingsAverage global rating:(87)

Reviews in English (59)

by Colleen the Cook

I love this recipe because its healthy and I had most of the ingredients. I made a few changes though. I oiled the pan with olive oil which I was glad about because the slices were a little sticky to pan. I simply sliced the eggplant , dipped them in egg then parmesan cheese and seasoned with garlic. Then baked til golden brown then topped with sauce and more parmesan cheese. I love this simple recipe. The meal was sooo yummy. Ill definitely use this recipe again. Thank you so much.-11 Sep 2010

by EastNashMommy

EastNashMommy here! So happy that people like this recipe. I wanted to let you know that when I made it last night, I used a few of the baked eggplant rounds to create mini "pizzas." Spread just a little sauce on top and then added the cheese. My kids ate them with their hands - just like little pizzas. 7-year-old and 2-year-old loved it!-06 Jan 2011

Aubergine parmigiana towers

I cannot think of a better Italian vegetable recipe than aubergine parmigiana, or melanzana alla parmigiana in Italian, but while the flavour is truly incredible, it isn’t always the most elegant dish to plate. Sure, as a main course this can be beautifully served in a huge oven dish in the centre of the table, but – unless your version holds together perfectly – on a plate as a smaller starter or a side dish it almost always looks a little underwhelming.

So, I started thinking of a way to reinvent one of my favourite recipes into a dish gorgeous both in look and taste.

Ever since watching Disney’s Ratatouille, I have wanted to make my own version of that ‘final dish’ from the last scene (click here to watch if you’re not familiar) and while I wasn’t too keen on making a ratatouille, I thought this classic aubergine, cheese and tomato combination could work brilliantly for this. Admittedly, my aubergine parmigiana does not look as ‘Pixar-perfect’ as the dish in that film (is that way of plating even possible?), but my version does deliver a different, original and more neat take on this traditional recipe that is great to enjoy as a starter or as a side dish.

This recipe is super simple and based on the flavours of a classic aubergine parmigiana recipe, with a tomato sauce very quick to make yet packed with flavour. I know not all aubergine parmigiana recipes include the use of mozzarella, and while absolutely not needed in the original version, it does really help keep things together here so I would highly recommend you keep it in.

In fact, I believe the best mozzarella to use here is the cheap kind that contains less liquid and as it melts really help stick the layers of these towers together.

Eggplant Parmigiana Recipe


700 g eggplant
250 g tomato sauce
250 g sliced mozzarella (or tuma cheese)
80 g grated Grana Padano cheese or caciocavallo cheese
Extra-virgin olive oil

Slice and salt the eggplants. Leave them in a colander, covered with a weight, to extract excess liquid for 30 minutes. Then dry the eggplants slices with a clean paper towel and dip them in flour.

Fry in hot oil and drain on paper towels once cooked on both sides.

Spread 2 tablespoons of tomato sauce on an ovenproof baking dish. Add a layer of fried eggplant (it’s okay if they overlap a little), a handful of Grana (or Parmigiano) cheese, a pinch of salt, slices of mozzarella, and chopped basil leaves. Sprinkle with more tomato sauce.

Keep alternating layers of ingredients: First the eggplants followed by grana cheese, mozzarella, basil, and finally tomato sauce. Finish with a layer of mozzarella, and add a sprinkle of grana cheese with a pinch of pepper. Bake at 375°F (190°C) for about 25 minutes. Serve hot.

Recipe Summary

  • 1 egg
  • 1 tablespoon water
  • 1 small eggplant, cut into 3/4 inch thick slices
  • 1 cup dried bread crumbs, seasoned
  • 1 ½ cups shredded mozzarella cheese
  • ¼ cup spaghetti sauce
  • ¼ teaspoon crushed red pepper flakes
  • 3 tablespoons grated Parmesan cheese

In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.

Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt.

While eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook at high power for 2 minutes or until heated through.

How to make Parmigiana di Melanzane

Slice fresh eggplant (aubergine) into thin slices. Brush with olive oil then grill or pan-fry until golden brown on both sides. Season with salt and set aside. Make the tomato sauce by softening a chopped onion in a few tablespoons of olive oil. Add chopped mushrooms and cook until they start to brown then add garlic and herbs. Pour in the chopped tomatoes and season with salt and pepper. Allow the sauce to simmer for 10-15 minutes until it’s reduced slightly. Layer the cooked eggplant with the sauce, mozzarella cheese and Parmesan cheese. Place the Parmigiana di Melanzane in the oven and allow to bake for 20-25 minutes until the sauce is bubbling and the cheese is golden brown. Remove from the oven, allow to rest for 5 minutes then serve topped with fresh basil.


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Recipe Summary

  • Extra-virgin olive oil, for brushing
  • 2 large eggs
  • 3/4 cup plain dry breadcrumbs
  • 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground pepper
  • 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
  • 6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
  • 1 1/2 cups shredded mozzarella

Preheat oven to 375 degrees. Brush 2 baking sheets with oil set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil season with salt and pepper.

Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices continue baking until browned on other side, 20 to 25 minutes more. Remove from oven raise oven heat to 400 degrees.

Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

What is Aubergine Parmigiana

First prepare the aubergines by slicing them, and lightly frying with as little oil as possible cook the slices in batches and set aside. Add the minimum amount of oil possible to the aubergine slices when frying, if you cook the slices with too much oil the aubergine slices can be greasy or soggy. Next make a rich traditional tomato sauce with tomatoes, onions and garlic. In an oven proof dish layer the tomato sauce, aubergines slices, basil leaves and grated mozzarella and parmesan, repeat layers ending with a cheese layer. Finally bake till golden brown

Moussaka with tahini

This levantine, vegetarian version of moussaka is much lighter than its Greek counterpart, as the key flavour is an intense tomato sauce. Don't skip the tahini dressing – the flavour of the sesame seeds and cooling yoghurt is a fabulous contrast to the dish itself and rounds it off perfectly.

Serves 4
2 aubergines
2 tbsp olive oil, plus extra for brushing and drizzling
1 large onion, finely chopped
4 garlic cloves, crushed
400g chopped tomatoes
1 tbsp tomato puree
6 tomatoes, sliced
400g tin chickpeas, drained
Salt and black pepper
Flat-leaf parsley, chopped

For the tahini dressing
125g yoghurt
40g tahini
A couple of pinches of za'atar

1 Take one aubergine and chop into bite-size cubes, lay on a plate and cover with salt. Set aside for 15 minutes to draw out all the bitter juices. Slice the other aubergine into rounds, then salt and set aside.

2 Heat 1 tbsp of the oil in a large pan and fry the onion for 10-15 minutes, until it is starting to soften and caramelise.

3 Rinse the cubed aubergine and add to the pan with another tbsp of olive oil. Cook, stirring from time to time, for about 10 minutes until the cubes have softened and turned golden.

4 Stir in the garlic and cook in the heat of the pan for a couple of minutes until you can smell the aroma. Pour in the chopped tomatoes and tomato puree and bring everything to a simmer. Cover and cook over the lowest heat for 15 minutes.

5 Rinse the salt from the remaining aubergine. Preheat the grill and oil a baking sheet. Brush the aubergine slices liberally with oil and grill until golden, turning halfway through. Preheat the oven to 200C/400F/gas mark 6.

6 Place a layer of aubergine sauce in the bottom of an ovenproof dish, then cover this with the sliced tomatoes, chickpeas, and finally the grilled aubergine. Drizzle with a little extra olive oil.

7 Bake for 20 minutes, until bubbling and golden on top.

8 To make the dressing, stir together the yoghurt, tahini and za'atar to taste. Scatter the chopped parsley over the moussaka and serve with the tahini dressing.

Comptoir Libanais by Tony Kitous and Dan Lepard (Preface)

Steps to make One-Pot Italian Eggplant Noodle Parmesan

Sweat eggplant noodles

In a large bowl, place eggplant noodles and sprinkle with 1 teaspoon salt. Toss and leave to sweat for 20-30 minutes.

Prepare sauce

In a large pot or pan, add ¼ cup olive oil, 25 quartered and seeded cherry tomatoes, 2 cloves of chopped garlic, ½ a teaspoon oregano, 1 pinch of hot pepper flakes if using, and 5 leaves of chopped basil. Cook gently on medium heat, stirring occasionally, for about 10 minutes or until the liquid has evaporated and the tomatoes are soft.