Italian aubergine parmigiana  with salad

Aubergine Parmigiana Recipe

50 Minutes
Serves: 2

This delicious baked aubergine parmigiana has layers of crisp sliced aubergines, rich tomato and basil sauce, gooey Mozzarella and Parmesan, topped with a crispy breadcrumb. This sumptuous tomato and aubergine bake is served with a fresh green salad

Recipe Ingreds


  • 1 whole aubergine
  • black pepper (to taste)
  • 1 tsp oregano (dried)
  • 3 sprig fresh basil
  • 1 cloves garlic
  • 80 grams mozzarella
  • 1 whole onions
  • 30 grams parmesan or pecorino cheese
  • salt (to taste)
  • 1 slices brown bread
  • 1 tin tinned tomatoes
  • 2 tbsp olive oil


  • 0.5 whole bell pepper (yellow)
  • 75 grams cherry tomatoes
  • 0.5 whole cucumber
  • 40 grams Salad leaves


  • 0.5 tsp Dijon mustard
  • 1 tsp oregano (dried)
  • 1 cloves garlic
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 5 grams caster sugar

Recipe with pictures Steps

Step 1

  • cut the aubergines into 1 cm thick slices
  • place the slices on paper towel and sprinkle salt onto the aubergines
  • leave for 10 minutes
  • rinse the aubergine under running water to remove salt
  • Dry the aubergine with kitchen paper
  • using the pastry brush, brush each aubergine slice with a little oil
  • cook the aubergine slices in batches in the frying pan turning regularly until golden brown
  • remove from the pan and set a side.

Step 2

  • add the remaining oil to the frying pan
  • peel and chop the onion(s) finely
  • Add the onions to the frying pan and cook until soft

Step 3

  • peel and crush the garlic using the garlic crusher or chop finely
  • add the garlic to the frying pan

Step 4

  • set the oven to 190C 375F or gas mark 5

Step 5

  • add the tinned tomatoes to the frying pan
  • add the oregano
  • cook for 5 minutes
  • taste and season with salt and pepper if necessary

Step 6

  • finely grate the parmesan

Step 7

  • thinly slice the mozzarella

Step 8

  • using a food processor blend the bread into fresh breadcrumbs

Step 9

  • using your rectangular pie dish
  • Layering the tomato, aubergine and cheeses, Place a layer of tomato sauce on the base, add a layer of aubergine, then a layer of mozzarella, sprinkle with parmesan and torn basil leaves.
  • Repeat until you have used up all the ingredients ending with a layer of cheese (no basil)
  • if cooking extra for the freezer, in a freezable container, follow the layering instruction do not add the breadcrumb layer. allow to cool completely before placing in the freezer

step 10

  • heat a clean frying pan and toast the Breadcrumbs with a little olive oil and a sprinkle of dried oregano cook till golden brown
  • if cooking extra for the freezer, allow the additional breadcrumb mixture to cool and place in a plastic bag in the freezer

Step 11

  • spread the breadcrumbs over the aubergine parmigiana
  • place in the oven
  • cook for 20 mins

Step 12

  • while the aubergine is cooking

Step 13

  • make the Italian salad dressing by combining the olive oil, red wine vinegar, Dijon mustard, garlic (crushed) and dried oregano. Add salt and pepper, and a pinch of sugar if tart.

Step 14

  • wash mixed leaves and place in a serving bowl.
  • place a cross on the top of the cucumber
  • then slice the cucumber to form quarters
  • sprinkle over the salad leaves
  • wash the cherry tomatoes and then slice in half
  • sprinkle over the salad leaves
  • wash and chop the yellow pepper(s) into small pieces
  • sprinkle over the salad leaves

Step 15

  • remove from the oven
  • serve with salad

Recipe Utensils

  • 1 bowl
  • 2 chopping board
  • 1 food processor
  • 2 Garlic crusher
  • 1 grater
  • 1 kitchen paper
  • 2 large knife
  • 1 non stick frying pan
  • 1 pastry brush
  • 1 rectangular pie dish
  • 1 sieve

How to make homemade Aubergine Parmigiana

A cheesy tomato and aubergine bake, with layers of crisp aubergine sandwiched with a herby tomato sauce and creamy mozzarella cheese, to make this dish prepare the aubergines by slicing them, and lightly frying them with as little oil as possible cook the slices in batches and set them aside. Add the minimum amount of oil possible to the aubergine slices when frying, if you cook the slices with too much oil the aubergine slices can be greasy or soggy. Next make a rich traditional tomato sauce with tomatoes, onions and garlic. In an oven-proof dish layer the tomato sauce, aubergine slices, basil leaves and grated mozzarella and parmesan, repeat layers ending with a cheese layer. Finally, bake till golden brown 

Eggplant parmesan meal and dinner ideas

This bake is perfect for your evening meal in summer or winter, serve with a side of

  • crusty bread or garlic bread in the winter 
  • light green salad with a pesto-based dressing in the summer

Aubergine starter or main course 

The recipe is perfect for a vegetarian dinner party as a main or a smaller portion can be served in individual dishes as a starter for an Italian-themed dinner party. If you're serving it as a main course, serve it with a crispy salad or crusty bread

Can you freeze and reheat this aubergine parmesan bake?

This dish should be frozen before it is baked. Create the layers in a freezer-proof container, wrap tightly in foil or cling film and freeze. Remove from the freezer the night before to allow it to defrost and then follow the cooking instructions. If you have leftovers, leave to cool cover with cling film and then refrigerate. Remove from the fridge and reheat in the microwave till piping hot. Keep for a maximum of 3 days in the fridge.

What is Aubergine Parmigiana

It is an Italian oven-baked dish made with fried aubergine (eggplant) sliced, layered with a mixture of mozzarella and Parmesan cheese and a rich traditional tomato sauce.  No one is quite sure of the exact origin of the dish it is believed to come from one of the Southern regions of Campania and Sicily.

Other aubergine recipes

Feta & Courgette Fritters with a Pistachio Rice Salad

Greek Grilled Aubergine with Rice & Feta Salad

Aubergine Bhuna with Naan

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