Parmigiana, aubergine parmigiana

Ingredients

• 1 mediumaubergine
• 6eggs
• 60 mlmilk
• 200 ggrated mozzarella
• 100 gParmesan
• 240 gplain flour
• 1 pinchsalt
• 1 teaspoondried oregano
• to tastebreadcrumbs
• as needed for fryingolive oil
• to garnishparsley
• to tastemarinara sauce

Instructions

1. 1

   Salt the aubergine

   Wash the aubergine and cut it into slices. Arrange them on a plate, season with salt and pepper, and leave for about 45 minutes to release their moisture and reduce bitterness. Pat dry with kitchen paper.

2. 2

   Beat the eggs

   Whisk the eggs and milk together in a bowl.

3. 3

   Mix the coating

   In another bowl, combine the breadcrumbs with 50 g of the grated mozzarella and the oregano.

4. 4

   Coat the slices

   Put the flour in a shallow dish. Coat each aubergine slice in flour, dip it into the beaten egg, then cover it with the breadcrumb and cheese mixture.

5. 5

   Fry the aubergine

   Heat plenty of olive oil in a saucepan and fry the coated aubergine slices. Transfer them to a plate lined with kitchen paper to drain off excess oil.

6. 6

   Layer the dish

   Spread a layer of marinara sauce over the base of a large baking dish. Add a layer of breaded aubergine and a little more sauce, then scatter over mozzarella and Parmesan. Repeat the layers with the remaining ingredients.

7. 7

   Bake until tender

   Bake at 175°C for about 40 minutes, until the cheese has melted and the aubergine is tender.

8. 8

   Garnish and serve

   Finish with chopped parsley and serve.

What is aubergine parmigiana?

Parmigiana is an Italian baked dish built around layers of aubergine, tomato sauce and cheese, and is commonly associated with southern Italy. This version bread-crumbs and fries the aubergine first, giving the layers a crisp coating beneath the melted cheese.

It is substantial enough to serve as a main course, especially with a simple salad or vegetables alongside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 513 calories, 22g protein, 40g carbs, 29g fat.

The carbohydrate contribution comes mainly from the aubergine, flour, breadcrumbs and marinara, while the frying oil and cheeses account for much of the fat. Eggs and mozzarella provide protein, with Parmesan adding more. Serve a portion with salad or green vegetables to balance the rich, layered bake.

Prepare the aubergine

Salting: the recipe rests the slices for about 45 minutes so they release moisture, then pats them dry. Dry slices are easier to coat and less likely to make the crumb coating soggy.

Cutting: aim for slices of similar thickness so they fry and bake at a similar pace.

Build an even coating

Flour first: coat each slice lightly and shake off any excess. This gives the beaten egg a surface to cling to.

Egg and crumbs: dip the floured slices in the egg and milk, then press them into the breadcrumb mixture with oregano and 50 g of mozzarella. Keep one hand for the dry coating and the other for the egg if you want to avoid clumpy fingers.

Fry without losing the crunch

Oil temperature: the method calls for plenty of olive oil but does not specify a temperature. Fry in manageable batches so the slices have room and the oil does not cool too much.

Drain well: move the fried aubergine to kitchen paper before layering. This helps remove excess oil and keeps the finished dish from becoming greasy.

Layer and bake

Start with marinara on the bottom, then alternate breaded aubergine, sauce and cheese, repeating until the ingredients are used. Spread the sauce in a moderate layer so the coating is moistened without being overwhelmed.

Bake at 175°C for about 40 minutes. The recipe’s cues are melted cheese and tender aubergine; check the centre as well as the edges before serving.

Serve it with

A crisp green salad or steamed green vegetables make a fresh contrast to the fried aubergine and rich cheese. Crusty bread is useful for any marinara left on the plate.

Let the dish settle briefly after baking so the layers are easier to portion.

Recipe notes & tips

• Pat the aubergine thoroughly dry after its 45-minute rest so the coating adheres well.
• Set up the flour, egg mixture and breadcrumb mixture in separate shallow dishes before coating.
• Fry the slices in batches rather than crowding the saucepan.
• Drain each batch on kitchen paper before assembling the dish.
• Keep the sauce layers moderate to help the breaded aubergine retain some texture.
• Check that the aubergine in the centre is tender before taking the dish out of the oven.

Variations

• Add basil: scatter fresh basil between the layers for a fragrant finish.
• Use provolone: replace some of the mozzarella with sliced provolone for a sharper, stretchy layer.
• Make it spicy: add chilli flakes to the marinara sauce.
• Add courgette: layer in thin slices of courgette alongside the aubergine.
• Use fresh herbs: mix chopped parsley or basil into the breadcrumbs with the oregano.

Common mistakes to avoid

• Skipping the drying step: wet aubergine can make the coating slip; pat the slices dry before breading.
• Using uneven slices: different thicknesses cook at different rates; cut them as evenly as you can.
• Crowding the frying pan: the oil can cool and the coating may turn greasy; fry in batches.
• Adding too much sauce: excess sauce softens the crumb; use a moderate layer between the aubergine.
• Serving straight from the oven: the layers may slide apart; let the dish settle briefly before portioning.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven at 175°C until hot throughout; the coating may soften as it sits.

Frequently asked questions