This Aubergine Parmigiana recipe is simple to prepare and absolutely delicious. It’s a healthy Italian dish that’s likely to become a family favourite. Ready in under an hour, it’s an ideal busy weeknight dinner and much quicker than many traditional versions.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Aubergine Parmigiana
- Substitutions
- Variations
- How to make Aubergine Parmigiana
- What to serve with Aubergine Parmigiana
- Leftovers
- Recipe FAQs
- More Aubergine recipes
- You might also like
- Rate it…
- Aubergine Parmigiana Recipe
Why this recipe works
Some dishes look complicated but are straightforward in practice. This Aubergine Parmigiana is one of them: it feels special but comes together in under an hour, with most time spent in the oven. Traditionally Italian—known as Parmigiana di Melanzane or eggplant parmesan—its exact regional origins are debated, but the result is reliably comforting and flavourful.
Ingredients to make Aubergine Parmigiana
- Aubergines – the base of the dish, sliced into rounds.
- Milk – any unsweetened milk will work; almond milk is an option.
- Panko or Italian breadcrumbs – for a crisp coating; gluten-free breadcrumbs can be used.
- Grated Parmesan – adds a nutty, savory depth; dairy-free alternatives are fine.
- Dried Italian herbs – a blend of oregano, basil, thyme or similar.
- Marinara sauce – a simple tomato sauce with garlic and herbs.
- Shredded mozzarella – for a creamy, melty topping; dairy-free options work too.
- Salt – to taste, to enhance flavours.
- Fresh basil – to garnish and finish the dish.
See the recipe card below for exact quantities and full ingredient details.
Substitutions
- Cheese – swap parmesan or mozzarella for parmigiano reggiano, gruyere, ricotta or cheddar depending on preference.
- Seasonings – adjust herbs and spices to taste; try onion powder, garlic, or extra oregano.
- Marinara sauce – replace with tomato passata or a white bechamel sauce for a different style.
Variations
- Spicy: add sliced jalapeños or red chili flakes to the breadcrumb mix.
- Deluxe: serve with a peppery rocket salad or roasted vegetables.
- Kid friendly: increase the cheese for a milder, more familiar flavour.
How to make Aubergine Parmigiana
Step 1: Wash and trim the aubergines, then slice into ¼-inch rounds. Optionally, sprinkle with salt and rest in a colander for 10 minutes to draw out bitterness; then rinse and pat dry.
Step 2: Set up a breading station: mix breadcrumbs with ¼ cup grated parmesan in a wide dish and pour milk into a separate bowl. Dip each aubergine slice in milk, then press into the breadcrumb mixture.
Step 3: Arrange the coated slices on a baking tray and bake for about 15 minutes until lightly crisp.
Step 4: Spread ½ cup of marinara over the base of a baking dish, then place half the aubergine slices on top.
Step 5: Spoon one-third of the marinara and one-third of the mozzarella over the aubergine. Repeat layering with the remaining aubergine, sauce and cheese, finishing with the remaining parmesan on top.
Step 6: Bake at 205°C / 400°F for about 20 minutes, until the cheese is melted and bubbling. Let rest for 15 minutes, then garnish with fresh basil and serve.
Hint: Salting and draining aubergine slices briefly helps reduce bitterness and excess moisture — rinse and pat dry before continuing.
What to serve with Aubergine Parmigiana
- Rocket salad
- Air fryer chips or oven fries
- Hasselback potatoes
- Tenderstem broccoli
- Gluten-free flatbread or crusty bread
Leftovers
Store leftovers in an airtight container in the fridge for 3–5 days. This dish also freezes well for up to 3 months — defrost in the fridge and reheat in the oven or microwave.
Recipe FAQs
A crisp green salad, chips or crusty bread all pair well. See the serving suggestions above for ideas.
Excess moisture often comes from the aubergine. Salting and draining slices before cooking helps remove water; rinse and pat dry before continuing the recipe.
Peeling is optional. Thinner-skinned smaller aubergines usually don’t need peeling, but for very large ones you may prefer to remove the skin if it’s tough or bitter.
More Aubergine recipes
- Aubergine Bake
- Aubergine Curry
- Aubergine Miso (Nasu Dengaku)
- Aubergine Salad
- Sausage Tray Bake (plant-based option)
- Vegan Moussaka
- Vegetable Curry
- Roasted Aubergine
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Rate it…
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Aubergine Parmigiana
Ingredients
- 2 medium aubergines
- ¼ cup milk of choice (57ml)
- 1 cup panko or Italian breadcrumbs (150g)
- ½ cup freshly grated parmesan (50g)
- 2 tsp dried Italian herbs
- 3 cups marinara sauce (750ml)
- 2 cups shredded mozzarella (200g)
- Salt, to taste
- Fresh basil, for garnish
Instructions
- Prepare the aubergines: wash, trim and slice into ¼-inch rounds. Optionally salt and drain for 10 minutes to reduce bitterness, then rinse and pat dry.
- Make the breading station: combine panko and ¼ cup parmesan in a dish; pour milk into a separate bowl. Dip slices in milk, then coat with breadcrumbs.
- Arrange on a baking sheet and bake for 15 minutes until lightly golden.
- Spread ½ cup marinara in a baking dish and layer half the aubergine slices on top.
- Top with ⅓ of the marinara and ⅓ of the mozzarella. Repeat layers and finish with remaining parmesan.
- Bake at 205°C/400°F for 20 minutes or until cheese is melted. Cool 15 minutes, garnish with basil and serve.
Notes
Substitutions & Variations: Options are listed in the post above.
To Store: Keep in an airtight container in the fridge for 3–5 days. Reheat in the microwave or oven.
To Freeze: Freeze for up to 3 months. Defrost in the fridge and reheat.
Tip 1: You can pan-fry slices in olive oil until golden if you prefer that texture.
Tip 2: This recipe is suitable for batch cooking and freezing for quick meals later.
Tip 3: Swap marinara for a bechamel for a white-sauce version.
Nutrition
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Carbohydrates: 49 g
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Protein: 13 g
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Fat: 17 g
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Saturated Fat: 6 g
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Fiber: 13 g
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Sugar: 16 g
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