Easy Eggplant Aubergine Parmigiana
Indulge in the comfort of classic Italian flavors with this Easy Eggplant Aubergine Parmigiana, a delightful vegetarian dish that’s both hearty and satisfying. Tender slices of eggplant are coated in a golden, crispy breadcrumb crust, layered with a rich homemade tomato sauce, and topped with gooey mozzarella and nutty Parmesan cheese. This recipe keeps things simple while ensuring bold, authentic tastes, from the perfect seasoning of basil and oregano to the irresistible cheesy topping that bubbles to perfection. Ready in just over an hour, this baked eggplant Parmigiana is ideal for everything from a weeknight dinner to an elegant centerpiece for gatherings. Serve it alongside crusty bread or a crisp green salad for a complete meal that’s guaranteed to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium-sized Eggplant (Aubergine)
- 1 tbsp Salt
- 4 tbsp Olive oil
- 1 cup All-purpose flour
- 2 large Eggs
- 1.5 cups Breadcrumbs
- 1 cup Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- 3 cups Tomato sauce
- 1 tsp Garlic powder
- 1 tsp Dried basil
- 1 tsp Dried oregano
- 0.25 cup Fresh basil leaves (optional, for garnish)
Instructions
Slice the eggplants into 1/4-inch-thick rounds and lay them out on a baking sheet. Sprinkle both sides with salt and let them sit for 20 minutes to draw out excess moisture.
Rinse the eggplant slices under cool water and pat them dry with paper towels.
Prepare three separate bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, half the Parmesan cheese, garlic powder, dried basil, and dried oregano.
Dip each eggplant slice into the flour, then the beaten eggs, and finally coat it with the breadcrumb mixture. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the coated eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Add more olive oil as needed. Transfer to a plate lined with paper towels to drain any excess oil.
Preheat the oven to 375°F (190°C).
In a 9x13-inch baking dish, spread a thin layer of tomato sauce on the bottom. Arrange a layer of fried eggplant slices on top of the sauce.
Sprinkle a portion of the shredded mozzarella and grated Parmesan over the eggplant slices, then cover them with another layer of tomato sauce.
Repeat the layers (eggplant, cheeses, sauce) until all ingredients are used, finishing with a layer of cheese on top.
Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly and the top is golden.
Remove from the oven and let the Parmigiana rest for 10 minutes before serving.
Garnish with fresh basil leaves (if using) and serve warm with crusty bread or a simple salad.
Nutrition Facts
Calories |
3123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.3 g | 206% | |
| Saturated Fat | 59.4 g | 297% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 13481 mg | 586% | |
| Total Carbohydrate | 289.6 g | 105% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 52.1 g | ||
| Protein | 143.0 g | 286% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2829 mg | 218% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 1987 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
