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An over-proof dish with Aubergine Parmigiana
Aubergine Parmigiana
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins

Aubergine Parmigiana (or Eggplant Parmigiana in the USA) is a delicious vegetarian dish of Italian origins made with baked aubergine slices, tomato sauce, lots of parmesan and mozzarella cheese and basil. It's easy to make, filling, and a great meatless recipe for the whole family. This Parmigiana di Melanzane is such a comforting dish for the cold season.

Course: Main Course
Cuisine: Italian
Keyword: vegetarian main courses
Servings: 4 people
Calories: 477 kcal
Author: Daniela Apostol
  • 3 aubergines (eggplant)
  • 500 ml tomato passata ( 2 cups)
  • 1 onion
  • 2 tbsp vegetable oil
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/8 tsp black pepper
  • 250 g mozzarella cheese
  • 50 g grated parmesan cheese
  • fresh basil for garnishing
  1. Slice the aubergines, season with salt and drizzle the olive oil over.

  2. Arrange the slices on a baking tray lined with non-stick paper, and bake for 20 minutes at 200 degrees Celsius (390 Fahrenheit) until they are tender.

  3. Meanwhile, make the tomato sauce.

  4. Heat up the vegetable oil on a low to medium heat, peel and chop the onion finely, and fry until golden.

  5. Add the tomato passata, season with salt and pepper, and leave to bubble up for 5 minutes until the sauce is slightly reduced.

  6. Remove from the heat and set aside.

  7. When the slices are cooked, add 2 tablespoons of tomato sauce to the bottom of an ovenproof dish, and arrange 4 aubergine slices in a single layer (or less slices depending on the size of your dish).

  8. Sprinkle 1/3 of the grated parmesan over, tear the mozzarella cheese, and add 1/3 of it to the parmesan.

  9. Add another layer of aubergine slices, and repeat the process until all the ingredients are used up - I had 3 layers of aubergines, sauce, parmesan and mozzarella.

  10. Cover the dish with a kitchen foil, and bake for 20 minutes, then remove the foil and bake for a further 15 minutes until the cheese is melted and the dish is bubbling hot.

  11. Garnish with freshly-shopped basil.

Nutrition Facts
Aubergine Parmigiana
Amount Per Serving
Calories 477 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 17g85%
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 60mg20%
Sodium 1207mg50%
Potassium 1440mg41%
Carbohydrates 36g12%
Fiber 13g52%
Sugar 20g22%
Protein 24g48%
Vitamin A 1248IU25%
Vitamin C 23mg28%
Calcium 515mg52%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.