Eggplant Aubergine Parmigiano
Indulge in the comforting layers of flavor with this classic Eggplant Aubergine Parmigiano recipe, a timeless vegetarian Italian dish that's as satisfying as it is delicious. Perfectly breaded and golden-fried eggplant slices are nestled in a rich marinara sauce, layered with gooey mozzarella and freshly grated Parmesan cheese, and baked to bubbly perfection. A hint of fresh basil adds an aromatic touch to this hearty casserole, making it an irresistible centerpiece for weeknight dinners or special occasions. With its crispy exterior and tender, savory layers, this recipe is an excellent way to transform humble eggplants into a cheesy, crowd-pleasing masterpiece. Serve with crusty garlic bread or a simple green salad for a meal that feels like an Italian trattoria experience at home.
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Recipe Information
Ingredients
- 2 large eggplants (aubergines)
- 1 tablespoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 2 cups breadcrumbs
- 1 cup Parmesan cheese, grated
- 0.5 cup vegetable oil (for frying)
- 3 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- 10 pieces fresh basil leaves
- 0.5 teaspoon black pepper
Instructions
Slice the eggplants into 1/4-inch rounds. Lay them on a baking sheet in a single layer and sprinkle both sides with salt. Let them sit for 30 minutes to draw out excess moisture.
Rinse the eggplant slices under cold water to remove the salt. Pat them dry with paper towels.
Set up three shallow bowls for breading: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs mixed with 1/2 cup of grated Parmesan cheese.
Dredge each eggplant slice in flour, then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture. Press gently to ensure the breadcrumbs stick.
Heat the vegetable oil in a large skillet over medium-high heat. Fry the breaded eggplant slices in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels to remove excess oil.
Preheat your oven to 375°F (190°C).
In a 9x13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Arrange a single layer of fried eggplant slices on top.
Sprinkle a layer of shredded mozzarella cheese and a few fresh basil leaves over the eggplant. Add another thin layer of marinara sauce.
Repeat the layering process (eggplant, marinara, mozzarella, basil) until all the ingredients are used, finishing with a top layer of marinara sauce and the remaining mozzarella cheese. Sprinkle the remaining grated Parmesan on top.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for another 15 minutes, or until the cheese is bubbling and golden.
Let the Eggplant Parmigiano rest for 10 minutes before serving. Garnish with additional fresh basil leaves if desired.
Nutrition Facts
Calories |
4005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.4 g | 298% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 11580 mg | 503% | |
| Total Carbohydrate | 347.4 g | 126% | |
| Dietary Fiber | 47.7 g | 170% | |
| Total Sugars | 66.8 g | ||
| Protein | 166.0 g | 332% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 2928 mg | 225% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3188 mg | 68% | |
*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.
