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Italian Aubergine Parmigiana Recipe

Divine Aubergine Parmigiana Recipe

This Italian classic Aubergine Parmigiana recipe is almost like a vegetable lasagne, with layered aubergine (eggplant) slices. In between the slices you can find a filling of tomato sauce, mozzarella cheese and fresh basil. The dish is topped with mozzarella and parmesan cheese. Yum! One portion contains on average 21 grams of carbs.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dinner, lunch, Side Dish
Cuisine Italian
Servings 4
Calories 494 kcal

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.
Keyword aubergine, aubergines, eggplant, low carb, low-cab, oven bake, Parmigiana, vegetables, vegetarian