Italian aubergine parmigiana a tomato and aubergine bake with parmesan and mozzarella served with salad

Aubergine Parmigiana

50 Minutes
Serves: 2
This delicious tomato and aubergine bake has layers of crisp sliced aubergines, rich tomato sauce, fresh basil, gooey Mozzarella and Parmesan and is topped with a crispy breadcrumb topping. This sumptuous aubergine parmigiana is served with a fresh green salad

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What you need Ingredients


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


  • 0.5 bell pepper (yellow)
  • 75 grams cherry tomatoes
  • 0.5 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
  • caster sugar (to taste)

How it's done Directions

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

What you need 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

About our aubergine parmigiana recipe

A delicious eggplant parmigiana with layers of lightly fried aubergines, tomato sauce, basil, gooey Mozzarella and Parmesan all topped with a crispy breadcrumb topping, and served with a fresh green salad. This dish is easy to prepare and delicious by itself and should be served with a simple salad and either crusty bread or garlic bread.

What is Aubergine Parmigiana

Aubergine Parmigiana or eggplant parmesan is an Italian dish made with fried aubergine (eggplant) slices layered with a mixture of mozzarella and Parmesan cheese and a rich traditional tomato sauce.  The dish should finish with a cheese layer and is baked in the oven.

Eggplant parmesan is the other name given to Aubergine Parmigiana, this name comes from the main ingredients of the dish which are eggplants (aubergines) and parmesan cheese

No one is quite sure the exact origin of the dish it is believed to come from one of the Southern regions of Campania and Sicily.

Make Homemade Aubergine Parmigiana for dinner tonight

This dish can is perfect for your evening meal in summer or winter, serve with crusty bread or a light green salad with a pesto based dressing.

Can you Freeze Aubergine Parmigiana?

Aubergine Parmigiana should be frozen before it is baked. Create the layers in a freezer proof dish, 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

Can you reheat Aubergine Parmigiana?

If you have leftover aubergine parmigiana, 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.

Problems to Avoid with Aubergine Parmigiana

Add the minimum amount of oil possible to the aubergine slices when frying, if you cook the slices with too much oil the aubergine parmigiana can be greasy or soggy.

Ensure you leave to cool fully before freezing or placing in the fridge, if you cool to fast ot can change the taste.

Other aubergine recipes

Feta Cheese Fritters with Aubergine & Pistachio Rice

Greek Grilled Aubergine with Rice & Feta Salad

Aubergine Bhuna with Naan

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