Baked Aubergine Parmesan

47 Reviews
95% would make this recipe again

Slices of roasted aubergines, layered with a tomato sauce and cheese.

«Melanzane alla Parmigiana» sounds like a specialty from Parma, however this tasty concoction is typical of the Italian south and owes its name solely to the fact that it is made with Parmesan cheese. In this version the aubergines are baked rather than deep fried (as in the original recipe) for less mess, less fat, and more health.

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Preparation : 10 min Cooking : 1 h Cooking Dish : 18 X 27 cm
490 calories/serving

Ingredients

vegetable oil spray
2 eggs size large
2 tbsp water 30 mL
1 cup bread crumbs 140 g
2 aubergines / eggplants, large size 900 g
1/2 onions 100 g
1 clove garlic
1 tbsp olive oil 15 mL
2 cups Fresh Tomato Base 500 mL
1 1/3 cup Parmesan cheese, grated 70 g
4 bocconcini / fresh mozzarella 220 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
6 leaves fresh basil 3 g

Before you start

The Tomato Base may be replaced by store-bought strained tomatoes.

Method

Bake the aubergines

  1. Preheat the oven to 190°C/375°F. Prepare one or more baking sheets and spray them evenly with a vegetable oil spray.
  2. Prepare 2 wide, shallow dishes for the egg and coating mixture: beat the egg(s) with the water in one, put the bread crumbs in the other.
  3. Prepare the aubergines :Slice them crosswise into 1 cm thick slices. Working with one slice at the time, dip it in the egg mixture, let the excess egg drip off, then coat it with the bread crumbs. Turn the slices to coat both sides. Place the slices on the baking sheet(s), season with salt, then bake until the aubergines are golden-brown on the bottom, 15-20 min. Turn the slices and continue baking an additional 15-20 min until browned on the other side. Remove the aubergines from the oven and raise the temperature to 205°C/400°F.

Make the sauce

  1. Finely chop the onion and mince the garlic. Heat the olive oil in a pan. Add the onion and sauté 2-3 min over medium-low heat until translucent. Add the garlic then sauté for 1 min. Add the Tomato Base and bring to a boil, then reduce the heat and cook 10 min with occasional stirring. Season with salt and pepper. Set aside.

Assemble and bake

  1. Grate the Parmesan cheese and cut the bocconcini into small dices.
  2. Spread about one third of the tomato sauce in a baking dish. Arrange half of the aubergine slices in the dish overlapping them slightly. Cover with more sauce, half of the cheese and the basil leaves. Repeat with the remaining aubergines, sauce, and cheese.
  3. Bake in the middle of the oven until the sauce is bubbling and the cheese is melted, about 20 min. Take the dish out of the oven, let stand 5 min then serve.

Nutrition Facts Table

per 1 serving (260 g)

Amount

% Daily Value

Calories

490

Fat

23 g

36 %

Saturated 11.9 g
+ Trans 0.4 g

62 %

Cholesterol

140 mg

Sodium

1070 mg

45 %

Carbohydrate

47 g

16 %

Fibre

9 g

38 %

Sugars

15 g

Net Carbs

38 g

Protein

27 g

Vitamin A

125 %

Vitamin C

80 %

Calcium

45 %

Iron

24 %
More info

Claims

This recipe is :
Diet-related health claims  :
Bone-healthy
Free  :
Added Sugar
Excellent source of  :
Calcium, Fibre, Folacin, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Copper, Iron, Pantothenic Acid, Zinc
Source of  :
Vitamin D
Low  :
Calories
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 3
Meat and Alternatives 2 ½
Fats 3 ½
More info
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Reviews

47 Reviews (46 with rating only) 95% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

Very good! I really like that this recipe suggests baking the breaded eggplant (much healthier!) as opposed to frying it, which is the way it is most commonly done. The compromise to the taste was negligible. Be sure to slice the eggplant no greater than 1cm in thickness, or better still, thinly, as I tried it thicker for a change, as the recipe suggested, and found it slightly chunky. Also, I think just a plain and less time consuming tomato sauce with basil, onion, and garlic is better for this recipe as it already has a lot of texture and body. No need for the carrots and celery. Lastly, in terms of the cheese, I used grated mozzarella (around 2-3 cups) mostly and filled in the gaps with a sprinkling of parmesan here and there. This too is the traditional method of doing it I do believe. Maybe I'll try it with bocconcini next time, but I'm not so convinced I'll be converted.

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