Last Updated on 12 June 2026 by cooksimply
This aubergine parmigiana layers crispy breadcrumbed aubergine with a basil tomato sauce, mozzarella and parmesan, then bakes it until golden and bubbling. The crumb coating is what sets it apart from the classic version, and it’s easier than it looks. Below is my method, plus answers to the questions readers ask most.
After years of trying to recreate the aubergine parmigiana I had in Lisbon, I think I’ve nailed it. The twist is in the coating. Rather than plain fried slices, I dip the aubergine in parmesan and panko breadcrumbs first, so every layer has a crisp, golden crunch under the cheese and sauce. If you’re after a tasty vegetarian meal the whole family will enjoy, give this one a go.
What is aubergine parmigiana?
Aubergine parmigiana is a traditional Italian dish that is made up of layers of fried aubergine, tomato sauce, parmesan, and mozzarella then baked in an oven. In this version, rather than vertical slices of aubergine, I slice the aubergine into rounds – and then dip them in parmesan and breadcrumbs to give the vegetables a lovely crispy crunchy coating. It really works.
What ingredients are needed for this recipe?
Is aubergine parmigiana healthy? While there may be a bit of cheese in this baked dish, the ingredients themselves are fresh and full of goodness. You’ll need:
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aubergine
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salt
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panko breadcrumbs
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parmesan
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mixed herbs
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garlic powder
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salt & pepper
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tinned tomatoes
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white wine vinegar
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garlic
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fresh basil
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mozzarella
How to make aubergine parmigiana
The prep for what I think is the best aubergine parmigiana recipe ever is simple. The hardest part is cooking the aubergine slices before assembling them in layers in the baking dish. The first part is to get the excess moisture out of the aubergine, and to do this, you sprinkle salt over them and leave them.
Then you place the flour, beaten egg, and a mixture of breadcrumbs, garlic powder, and parmesan into separate bowls. Dip each aubergine slice into the flour, then the egg, then finally the breadcrumbs – before roasting in an oiled baking tray until they’re crispy and golden brown.
While the aubergine is baking in the oven, you can prepare the tomato sauce. It’s a simple combination of garlic, tomatoes, white wine vinegar – which adds a little acidity against the sweetness of the tomatoes – and fresh basil. It’s the perfect sauce for the crispy, cheesy aubergine slices.
To assemble the dish, first, add a layer of tomato sauce, then the aubergine slices, slices of mozzarella, and another sprinkle of grated parmesan before repeating it again. You then bake in the oven uncovered for half an hour so it becomes all bubbly and the cheese has melted.
What to serve with aubergine parmigiana
You could serve this as a starter; it works very well when served in individual pots. But I really love to eat this aubergine parmigiana on its own as a main meal with a green side salad, grilled vegetables including courgettes, or even tender stem broccoli. Sometimes I even like to dip lots of fresh crusty bread into the sauce. If you want to make this more of a side dish, then you can add protein to it, including roasted chicken or a grilled steak. It’s a versatile recipe that will pretty much go with anything.
Can you make this recipe ahead of time?
Yes, it’s the perfect recipe for making ahead of time. Layer all the ingredients ahead of time, cover the baking dish, and pop it in the fridge for up to a day in advance, and then bake in a preheated oven for 40-45 minutes. You can even keep leftovers in the fridge for up to 3 days before reheating them in the oven. Or freeze in a suitable container for up to three months, before defrosting thoroughly.
Frequently asked questions
Do you have to salt aubergine before cooking?
It’s worth it. Salting draws out excess moisture, which stops the finished dish from turning watery and helps the slices crisp up. Sprinkle salt over both sides, leave them for at least 30 minutes, then pat dry before coating.
What’s the difference between aubergine parmigiana and parmigiana di melanzane?
They’re the same dish, just different names. Parmigiana di melanzane is the Italian name, and aubergine parmigiana is what we tend to call it here. In the US it’s known as eggplant parmesan.
Can you make aubergine parmigiana ahead of time?
Yes, it’s ideal for it. Assemble the whole dish, cover and keep it in the fridge for up to a day, then bake for 40 to 45 minutes from cold. The flavours actually settle nicely with a bit of resting time.
Is aubergine parmigiana healthy?
It’s a generous, cheesy dish, but baking the aubergine rather than deep-frying it keeps things lighter, and the tomato sauce and fresh basil bring real freshness. It’s around 530 calories a serving as a main.
Can you freeze aubergine parmigiana?
You can. Freeze it in a suitable container for up to three months, either assembled or cooked. Defrost thoroughly in the fridge before baking or reheating until piping hot in the middle.
Why is my aubergine parmigiana soggy?
Usually too much moisture in the aubergine. Salt the slices well, pat them properly dry, and bake them until golden before layering. Baking rather than frying also stops them from soaking up excess oil.
What can I serve with aubergine parmigiana?
It’s lovely on its own as a main with a green salad, or with grilled courgettes or tenderstem broccoli. For something heartier, add roast chicken or a grilled steak. And crusty bread for mopping up the sauce is never a bad idea.
Other recipes you might be interested in
Prawn and feta pasta
Slow cooker bolognese
Scallop and prawn linguine
Couscous salad recipe
Ultimate cheesy potatoes
Easy & delicious aubergine parmigiana recipe
Ingredients
- 2 large aubergines
- 1 tablespoon extra virgin olive oil extra to grease the baking pan
- 100 g plain flour
- 3 eggs
- 250 g panko breadcrumbs
- 150 g Parmesan cheese finely grated
- 2 teaspoons mixed herbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cloves garlic minced
- 2 teaspoons white wine vinegar
- 2 cans chopped tomatoes
- 1 handful fresh basil finely chopped and leaves for serving
- 2-3 balls mozzarella cheese sliced
Instructions
- Slice the aubergine into rounds, about 2cm thick.
- Get a large baking tray, and arrange the slices on them and sprinkle with salt on both sides. Let the aubergine rest for a minimum of half an hour and up to an hour so that excess moisture is released. Pat the slices with kitchen towel to dry the aubergine slices and remove the salt.
- Mix the panko breadcrumbs in a bowl with garlic powder, ½ teaspoon of salt and pepper, mixed herbs, and the grated Parmesan cheese.
- Preheat the oven to 180c.
- Arrange three bowls containing the eggs, which have been beaten with a fork, flour, and breadcrumbs.
- First, coat the aubergine slices in flour on both sides, then dip them into eggs, and finally into the breadcrumbs, gently shaking off excess crumbs.
- Lay the breaded slices of aubergine on a greased baking tray and bake for 20 to 25 minutes until golden.
- Meanwhile, pour the olive oil into a frying pan and heat on medium.
- Add the garlic and gently cook for 30 seconds. Add the tomatoes and white wine vinegar and simmer for 15 minutes, uncovered. Season with salt and pepper to taste, then stir in the chopped basil and remove from heat.
- In a large baking dish, spread a generous layer of tomato sauce on the bottom.
- Then layer the cooked aubergine slices, mozzarella, a spoonful of tomato sauce, and some grated Parmesan. Repeat with an additional layer on top.
- Bake the dish uncovered for 30 minutes until the cheese is browned and melted.
- Top with fresh basil and serve.
Nutrition
Did you make this aubergine parmigiana recipe?
Please let me know how this aubergine recipe turned out for you. Leave a comment below and tag @cooksimplyathome on Instagram. For other simple and delicious meals take a look at my other recipes.
This recipe is absolutely awesome. I’ve made it many times now and it’s always popular.
So glad you enjoy it!