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My all time favourite vegetarian recipe, Aubergine Parmigiana, never fails me! It’s layered with Italian flavours and a cheesy topping. It’s impressive enough for a party but quick and easy enough for a family meal.
I made this Aubergine Parmigiana for a vegetarian friend recently and wondered why it’s been so long since I’ve made it.
While the rest of the meat eaters tucked into Beef Ragu, I had made two portions of this, one extra to stash in the freezer. What a treat when I needed a defrost-dinner a week later!
I don’t have too many recipes with aubergine (AKA eggplant) in, but I do love a Vegetarian Moussaka for this ingredients alone, so I had to rectify this.
Luckily Aubergine Parmigiana is easy to make and doesn’t take too long (about an hour in total) – we simply cook a basic tomato sauce while slices of aubergine are grilling, then layer everything in a dish like you would with a Lasagne, then bake it all in the oven until cooked.
Why you’ll love this baked Aubergine Parmigiana recipe
⭐️ Hearty, rustic and delicious Italian dish
⭐️ Great for entertaining or family dinner
⭐️ Make one for now, one for later
What is Aubergine Parmigiana?
It is a classic vegetarian Italian dish made with a tomato sauce (a really simple one that’s got enough flavour to make a batch of and use as a pasta sauce for another day too), sliced aubergine and mozzarella cheese.
It’s also known in its homeland as Parmigiana di Melanzane, and in the US as Eggplant Parmesan or Eggplant Parmigiana, and in some regions of Italy, breadcrumbs are scattered on top too.
I don’t think this is technically authentic to its true roots, but I love the extra texture it brings, so we’re adding a simple crunchy topping to this recipe. You don’t have to, but I do think it really adds something.
Aubergine Parmigiana Ingredients
- Aubergines – Called eggplants in the US and Australia, you will need about 4 fresh, firm ones for this recipe.
- Olive oil – This will be for frying the garlic and onion, and you’ll need some for brushing on the aubergines before grilling too.
- Onion and garlic – You can use fresh or pre-prepared frozen ingredients. It usually depends on how much time I have as to what I go for.
- Tomatoes – Good quality tinned tomatoes make all the difference if you can.
- Herbs – Just 2 tbsp of dried mixed herbs for the sauce.
- Red wine vinegar – A little of this really elevates the sauce.
- Mozzarella – Grated.
- Sea salt and freshly ground black pepper – Season generously.
- For the topping – Dried breadcrumbs (we like Panko), grated parmesan and more grated mozzarella, a little olive oil and basil.
How to make Aubergine Parmigiana
1. Cut the aubergines, as per the full recipe below. Brush with oil.
2. Grill the aubergines on a baking sheet, on each side, until golden.
3. Fry the onions in oil, then add the garlic, tomatoes, herbs and red wine vinegar. Cook until thickened and season.
4. Spoon some of the sauce into a dish, then top with aubergine and mozzarella.
5. Repeat the layers two more times, then top with the remaining sauce.
6. Mix the breadcrumbs, parmesan and olive oil together and scatter over the top. Bake until the top is golden brown.
Recipe Tip
If you alternate the direction you’re laying the aubergine slices in on each layer, it can help make the parmigiana easier to slice when you’re serving it.
I didn’t do this on my first attempt and it collapsed on the plate, but doing this simple trick helped my next one stay intact.
Leftovers & storing
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or in the oven before serving.
In the freezer Because we don’t have to buy expensive meat for this dish, it means it’s much more manageable to batch cook. I like to make one for now, (at least) one for the freezer. My future self always appreciates it!
Just wait until it’s totally cold and then portion into freezer-proof containers and freeze for up to 3 months. Defrost thoroughly before reheating.
More hearty Italian favourites…
Family Dinner Ideas
Classic Meatballs {with Rich Tomato Sauce}
Slow Cooker Chicken
Slow Cooker Chicken Cacciatore
Vegetarian
Spinach and Ricotta Pasta Bake
FAQs
You can enjoy this on its own, with a simple green salad or how about some Garlic Flatbread? Or how about some Homemade Chips if you want it to go further?
No! I know it seems like it has a fairly tough exterior, but it’s absolutely fine once cooked. It also stops the slices from falling to mush and gives a lot of flavour, not to mention it contains fibre and other nutrients.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Aubergine Parmigiana
Ingredients
- 4 Aubergines
- 3 tbsp Olive oil
- 1 Onion, Finely chopped
- 2 Garlic cloves, Crushed
- 1200 g (5 cups) Tinned chopped tomatoes, See notes
- 2 tbsp Dried mixed herbs
- 2 tbsp Red wine vinegar
- 150 g (5 oz) Grated mozzarella
- Sea salt and freshly ground black pepper
For the topping:
- 50 g (2 oz) Dried breadcrumbs, We like Panko
- 75 g (2.5 oz) Grated parmesan
- 100 g (3.5 oz) Grated mozzarella
- 1 tbsp Olive oil
- 15 g (0.5 oz) Basil
Instructions
- Prepare the aubergine: Preheat the grill to high. Cut the aubergines into 1cm thick lengthways slices, brush with 2 tbsp of the oil pop on a baking sheet and place under a hot grill for 5 minutes each side until they are golden in colour. (You could also do this in a griddle pan but it takes a bit longer to work your way through all the slices.)
- Preheat the oven to 180°C fan/200°C/400°F/Gas Mark 6.
- Make the sauce: Heat the rest of the oil in a large pan and fry the onion for a few minutes then add the garlic, tinned tomatoes, dried herbs and red wine vinegar, and cook for 10-15 minutes until thickened. Season with a good pinch of salt and pepper.
- Time to layer: Spoon ¼ of the sauce into a baking dish then top with ⅓ of the aubergine slices and ¼ of the grated mozzarella. Repeat these layers two more times then top with the remaining sauce and mozzarella.
- For the topping: Mix the breadcrumbs, parmesan and olive oil together and scatter over the top.
- Into the oven: Bake for 30-40 minutes until the top is golden brown and then leave to rest for 10 minutes before serving with the basil leaves on top.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
