This Aubergine Parmigiana recipe is so easy to make and absolutely delicious! It is a healthy Italian recipe that is sure to become a family favourite. Ready in under an hour, it’s the perfect busy weeknight dinner and much faster to make than most Aubergine Parmigiana recipes out there.
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Easy
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Ingredients
aubergine 2 (sliced)
milk 60 ml
panko breadcrumbs 150 g
Parmesan 50 g (grated)
Italian seasoning 2 tsp
tomato passata 750 ml
grated mozzarella 200 g (grated)
fresh basil to serve (leaves picked)
Method
Prep the aubergine
Wash and trim the ends off the aubergine. Cut into 1cm thick round slices. Sprinkle the aubergine with some salt and set aside for 10 minutes in a colander. This helps remove the bitterness from the aubergine.
Rinse and pat dry after 10 minutes.
Preheat the oven & prep the breading station
Preheat the oven to 200°C.
Prepare your breading station. Combine the panko breadcrumbs with ½ of the Parmesan in a wide shallow bowl. Add themilk to a separate bowl.
Bread the aubergine
Dip the aubergine into the milk, then coat with the panko breadcrumbs. Arrange the breaded aubergine into a baking dish and bake for 15 minutes.
Add the passata
Take the dish out of the oven and remove the aubergine. Pour ¼ of the passata into the dish. Layer ½ of the aubergine slices on top. Now pour ⅓ of the remaining passata on top, layer with ⅓ of the mozzarella.
Repeat building layers with the remaining ingredients. Sprinkle with the remaining Parmesan on top.
Bake the dish
Bake for 20 minutes until the cheese is melted. Garnish with the fresh basil and enjoy!
