Tomato and Eggplant Aubergine Parm
Indulge in the comforting layers of flavor with this Tomato and Eggplant Aubergine Parm, a hearty Italian-inspired dish that's perfect for vegetarians and packed with vibrant ingredients. Tender slices of golden-breaded eggplant (aubergine) are layered with a rich, homemade tomato sauce infused with garlic, onion, and fragrant dried herbs. Topped with melty mozzarella and a sprinkle of parmesan, the dish is baked to perfection, creating gooey, cheesy layers in every bite. Fresh basil leaves add a burst of freshness, while a crisp breadcrumb coating brings satisfying texture. Easy to prepare and perfect for weeknight dinners or cozy gatherings, this recipe is a crowd-pleaser that combines classic flavors with a fresh twist. Serve it with a side of garlic bread or a crisp green salad, and let the compliments roll in!
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Recipe Information
Ingredients
- 2 medium-sized eggplant (aubergine)
- 2 teaspoons kosher salt
- 4 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 28 ounces canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons red pepper flakes (optional)
- 0.5 teaspoons black pepper
- 0.5 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 0.5 cup parmesan cheese, grated
- 2 cups mozzarella, shredded
- 10 leaves fresh basil leaves
Instructions
Slice the eggplants into 1/4-inch thick rounds and place them on a tray in a single layer. Sprinkle both sides with 1 teaspoon of kosher salt and let them sit for 20 minutes to draw out excess moisture. Pat them dry with a paper towel.
Preheat the oven to 375°F (190°C).
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Dice the onion and mince the garlic. Add the onion to the pan and sauté for 5 minutes until soft. Add the garlic and cook for 1 minute until fragrant.
Stir in the crushed tomatoes, oregano, basil, red pepper flakes (if using), and black pepper. Simmer the sauce for 15-20 minutes, stirring occasionally. Remove from heat.
Set up a breading station with three bowls: one with the flour, one with beaten eggs, and one with breadcrumbs mixed with the grated parmesan cheese.
Dip each eggplant slice first in the flour, then in the egg, and finally in the breadcrumb-parmesan mixture. Press lightly to adhere the coating.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Add more oil as needed between batches and set the fried slices on a paper-towel-lined plate.
Spread a thin layer of tomato sauce over the bottom of a 9x13-inch baking dish. Layer half the eggplant slices over the sauce, followed by half the remaining tomato sauce and 1 cup of shredded mozzarella.
Repeat with the remaining eggplant slices, sauce, and shredded mozzarella. Cover the dish with foil.
Bake for 25 minutes covered, then remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and slightly browned.
Let the dish cool for 10 minutes before serving. Garnish with fresh basil leaves and an extra sprinkle of grated parmesan if desired.
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 876 mg | 38% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 12.0 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 409 mg | 31% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 634 mg | 13% | |
*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.
