Aubergine Parmigiano
A hearty Italian dish featuring layered eggplant with rich tomato sauce and melted mozzarella, perfect for comforting family dinners or casual gatherings with pasta or rice side.
Ingredients
Instructions
- Slice the aubergines and sprinkle with salt, then fry in olive oil until golden brown and set aside.
- In the same pan, sauté chopped onion until translucent.
- Add chopped tomatoes, tomato puree, chopped fresh oregano, and chopped fresh basil to the onion and cook for about 10 minutes.
- Sprinkle the aubergine slices with plain flour and lightly fry until crispy.
- Layer the fried aubergine slices in a baking dish, cover with tomato sauce, and top with sliced mozzarella cheese.
- Repeat layers if desired, finishing with a layer of cheese on top.
- Bake in a preheated oven at 375°F (190°C) for about 25-30 minutes until bubbly and golden.
- Serve hot with pasta, rice, and a green vegetable or salad.
Tips & Substitutions
For a richer flavor, consider adding some grated Parmesan cheese between the layers or on top before baking. If you prefer a lighter option, you can grill the aubergine instead of frying them. To save time, use pre-made tomato sauce or incorporate leftovers from Aunt Carmen'S Pasta Salad for added texture and flavor.
Serving Suggestions
Aubergine Parmigiano pairs beautifully with a side of pasta, rice, or steamed green vegetables for a complete meal. A light salad or a serving of Italian Cream Squares for dessert complements the richness of the dish. For a heartier option, serve with crusty bread to soak up the delicious tomato sauce.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes, to maintain the texture of the cheese and sauce. You can also microwave individual portions, but the oven is preferred for best results.
Nutrition & Diet Analysis (per serving)
Each serving of Aubergine Parmigiano contains roughly 1439 calories, with 32g protein, 185g carbohydrates, and 85g fat. It is an excellent source of dietary fiber (332% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 626mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can assemble the layers of Aubergine Parmigiano in advance and refrigerate it for up to 24 hours before baking. This allows the flavors to meld together. Just add a few extra minutes to the baking time if baking straight from the fridge.
Is there a way to make this dish vegan?
Absolutely! To make a vegan version, substitute the mozzarella cheese with a plant-based cheese alternative or use a homemade cashew cheese. You can also skip the cheese entirely and focus on the rich tomato sauce and aubergine layers for a delicious result.
What can I serve with Aubergine Parmigiano?
This dish pairs well with a variety of sides. Consider serving it with a simple green salad or roasted vegetables for a fresh contrast. Additionally, a side of crusty bread is perfect for dipping into the sauce. For pasta lovers, serve with a light spaghetti or browse more Italian recipes to create a full Italian-themed meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).