Make this Divine Aubergine Parmigiana Recipe at home
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Time for a hearty and flavourful dish, our divine Aubergine Parmigiana Recipe. This Italian classic is almost like a vegetable lasagne, with layered aubergine slices. In between the slices you can find a filling of tomato sauce, mozzarella cheese and fresh basil.
To make this oven bake crunchy, we cover it with a mix of mozzarella and parmesan cheese. Mmm yum!
Aubergine or eggplant is typically used as a vegetable in cooking, however it is a berry by botanical definition. 🍆
Did you know that in Japan it is considered lucky to dream of an aubergine the first night of the New Year?
This low-carb dish contains on average 19 grams of carbs per serving.
6 steps to make this delicious oven bake
Follow these 6 steps to make this Aubergine Parmigiana dish.
Ingredients Aubergine Parmigiana
You can find all the ingredients for this Aubergine Parmigiana recipe below:
- 2 big aubergines (600 grams)
- 2 cans / 800 grams of tomato cubes / diced tomato pulp
- 1 small tin / 70 grams of double concentrated tomato sauce
- 1 tbsp / 5 gram of Italian herbs
- 5 cloves of garlic
- 1 onion
- 10 gram fresh basil leaves
- 2 balls / 250 grams of Mozzarella cheese
- 100 grams Mozzarella cheese - grated
- 100 grams of Parmesan cheese - grated
- 1 tbsp rock salt (to dry the aubergines)
- 0.25 tsp of (Himalayan) salt - to taste
- 0.5 tsp grounded black pepper - to taste
- 3 tbsp olive oil
Macro Overview Parmigiana
In the below table, you can find the nutritional values for this Parmigiana recipe. As you can see, one serving contains on average 21 carbs, 27 proteins and 43 grams of fat.
Step by step instructions Aubergine Parmigiana Recipe
Follow the below step by step instructions to make this Aubergine oven bake.
1. Wash and cut the aubergines in slices
Wash the aubergines and remove the stalks. Then, cut the aubergines in slices of about 0.5 cm each.
2. Add salt and let the aubergines dry
Now we will add quite a lot of rock salt to the aubergines to drain the moist from them. Don’t worry, we will remove all this salt later.
Sprinkle rock salt to both sides of the aubergine slices and let the salt dry them out for about 15 minutes to half an hour.
Wipe the aubergines with kitchen paper to remove the salt and ensure the slices are dry.
3. Grill the aubergines
Add a bit of olive oil to a frying pan on medium heat. Place the aubergine slices in the pan and grill them on both sides. Take them out of the pan, when they are slightly charred and soft.
Then let them cool down a bit.
In the meantime, chop the cloves of garlic into very small pieces. Then, cut the onion into small pieces.
Furthermore, wash and cut the fresh basil leaves and slice the balls of Mozzarella cheese.
4. Prepare the tomato sauce
Heat up a saucepan with a little bit of olive oil. Add the chopped garlic and onion and let them brown a bit.
Afterwards, add the 2 cans of tomato cubes and mix it all together. Add freshly grounded pepper, salt and the Italian herbs.
Let the sauce cook for at least 15 to 30 minutes, in order for it to thicken. Also, this will enhance the flavour.
Once the sauce is almost done, add half of the cut basil leaves to the sauce and stir it well. Then take the sauce of the heat.
5. Assemble the Aubergine Parmigiana
Preheat the oven to 190 degrees Celsius / 375 degrees Fahrenheit.
Now its time to assemble the Aubergine Parmigiana! First grease your oven bowl with olive oil. Secondly, add a thin layer of the tomato sauce.
Afterwards, place one layer of the grilled aubergine slices on top of the sauce. Add a bit of pepper and salt on the aubergines to give them more flavour.
Then, add another layer of the tomato sauce on the aubergines. At this moment, we divide some slices of mozzarella cheese, basil leaves and a little bit of the Parmesan cheese over the sauce.
Repeat the layers of aubergine, sauce, mozzarella cheese and basil, until you’ve used up all the ingredients.
Finally, sprinkle the grated mozzarella cheese and rest of Parmesan cheese on top to create a nice cheese crust.
6. Bake the Parmigiana in the oven
Bake the Aubergine Parmigiana in the oven for about 30 minutes, until the cheese is golden brown.
Decorate the Parmigiana with a leave of basil before serving. This dish contains about 4 to 6 portions.
Tip: The Aubergine Parmigiana is also very delicious when served cold.
Buon appetito!
Looking for other vegetarian dishes? Try our White Chicory Oven Bake with Garlic & Herb cream cheese and Macadamia nuts!
Divine Aubergine Parmigiana Recipe
Equipment
- Oven bowl
- Frying pan
- Sauce pan
- Cheese grater
- Can opener
Ingredients
- 2 x big aubergines (600 grams)
- 2 cans / 800 grams tomato cubes / diced tomato pulp
- 1 small tin / 70 grams of (double) concentrated tomato sauce
- 1 tbsp / 5 grams of Italian herbs
- 1 onion
- 5 garlic cloves
- 2 balls / 250 grams of Mozzarella cheese
- 10 grams fresh basil leaves
- 100 grams Mozzarella cheese grated (so no mozzarella ball)
- 100 grams of Parmesan cheese - grated grated
- 1 tbsp rock salt to dry the aubergines
- ¼ tsp sea salt (Himalayan)
- ½ tsp freshly grounded black pepper
- 3 tbsp olive oil
Instructions
Prepare the aubergines
- Wash the aubergines and remove the stalks.
- Cut the aubergines in slices of about 0.5 cm each.
- Add quite a lot of rock salt on both sides of the aubergines to drain the moist from them.
- Let the aubergines rest for about 15 to 30 minutes with the rock salt on it.
- Wipe the aubergines with kitchen paper to remove the salt and ensure the slices are dry.
- Add a bit of olive oil to a frying pan on medium heat. Place the aubergine slices in the pan and grill them on both sides.
- Take them out of the pan, when they are slightly charred and soft. Let them cool.
- Chop in the meantime the cloves of garlic into very small pieces and cut the onion into small pieces.
- Wash and cut the fresh basil leaves and slice the balls of Mozzarella cheese.
Preparing the tomato sauce
- Heat up a saucepan with a little bit of olive oil. Add the chopped garlic and onion and let them brown a bit.
- Add the 2 cans of tomato cubes and mix it all together.
- Sprinkle freshly grounded pepper, salt and the Italian herbs in the sauce.
- Let the sauce cook for at least 15 to 30 minutes, in order for it to thicken.
- Once the sauce is almost done, add half of the cut basil leaves to the sauce and stir it well. Then take the sauce of the heat.
Assemble the Aubergine Parmigiana Oven Bake
- Preheat the oven to 190 degrees Celsius / 375 degrees Fahrenheit.
- Grease your oven bowl with olive oil.
- Poor a thin layer of the tomato sauce in the oven bowl.
- Place one layer of the grilled aubergine slices on top of the sauce. Add a bit of pepper and salt.
- Add another layer of the tomato sauce on top of the aubergines.
- Divide some slices of mozzarella cheese, basil leaves and a little bit of the Parmesan cheese over the sauce.
- Repeat the layers of aubergine, sauce, mozzarella cheese and basil, until you’ve used up all the ingredients.
- Sprinkle the grated mozzarella cheese and rest of the Parmesan cheese on top of the dish to create a nice cheese crust.
- Bake the Aubergine Parmigiana in the oven for about 30 minutes, until the cheese is golden brown.
- Decorate the Parmigiana with a leave of basil before serving. Buon appetito!
- This dish contains about 4 to 6 portions. One portion contains on average 21 carbs.
For a detailed overview of all the macros (in total and per ingredient), please click here.
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