Easy & delicious aubergine parmigiana recipe
My version of the incredibly delicious aubergine parmigiana sees wheels of aubergine covered in parmesan and breadcrumbs and layered with mozzarella and tomato sauce. It's a real winner with the whole family - even my kids love this.
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
Calories: 530kcalCarbohydrates: 40gFat: 27g