Eggplant Aubergine Parmesana

Indulge in the classic Italian comfort of Eggplant Aubergine Parmesana, a hearty, flavor-packed dish that’s perfect for a family dinner or special gathering. This recipe transforms tender, golden-fried eggplant slices into a layered masterpiece, baked with rich marinara sauce, melted mozzarella, and a touch of nutty Parmesan cheese. The eggplant is carefully prepped to remove bitterness, then breaded with a crispy coating for the ultimate texture contrast. Finished with a bubbling cheesy topping and fresh basil garnish, this casserole-style dish is a mouthwatering way to showcase simple, wholesome ingredients. Easy to customize and made with love, this Eggplant Parmigiana promises a crowd-pleasing burst of bold Italian flavors in every comforting bite.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 pieces Eggplants (medium, firm)
• 1.5 teaspoons Salt
• 1 cup All-purpose flour
• 3 pieces Eggs
• 2 cups Breadcrumbs
• 1 cup Parmesan cheese (grated)
• 2 cups Mozzarella cheese (shredded)
• 3 cups Marinara sauce (store-bought or homemade)
• 1 cup Vegetable oil (for frying)
• 6 pieces Fresh basil leaves (optional, for garnish)
• 0.5 teaspoons Black pepper

Directions

Step 1

Wash the eggplants and slice them into 1/4-inch thick rounds.

Step 2

Lay the slices on a baking sheet and sprinkle both sides with 1 teaspoon of salt. Let them sit for 20 minutes to draw out moisture and bitterness, then pat them dry with paper towels.

Step 3

Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/2 cup of Parmesan cheese and 1/4 teaspoon of black pepper.

Step 4

Dredge each eggplant slice in flour, dip it in the egg, and coat it with the breadcrumb mixture. Shake off any excess.

Step 5

Heat vegetable oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches for 2–3 minutes per side, or until golden brown. Drain them on paper towels to remove excess oil.

Step 6

Preheat the oven to 375°F (190°C) and lightly grease a baking dish.

Step 7

Spread 1/2 cup of marinara sauce on the bottom of the baking dish. Arrange a layer of fried eggplant slices over the sauce.

Step 8

Spoon more marinara sauce over the eggplant, sprinkle with mozzarella cheese and a bit of Parmesan cheese. Repeat the layering process until all ingredients are used, ending with a layer of cheese on top.

Step 9

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for another 15 minutes, or until the cheese is bubbly and golden.

Step 10

Let the dish cool for a few minutes before serving. Garnish with fresh basil leaves, if desired.

Nutrition Facts

Serving size	2505.2 grams (2505.2g)

Amount per serving	% Daily Value*
Calories	5740

Total Fat 393.20g	504%
Saturated Fat 114.80g	574%
Polyunsaturated Fat NaNg
Cholesterol 925mg	308%
Sodium 14916mg	649%
Total Carbohydrate 368.80g	134%
Dietary Fiber 40.60g	145%
Total Sugars 71.20g
Protein 217.30g	435%

Vitamin D 123IU	615%
Calcium 4259mg	328%
Iron 28mg	157%
Potassium 4411mg	94%

*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.

Source of Calories

Fat: 60.2%

Protein: 14.8%

Carbs: 25.1%