Balsamic Eggplant Aubergine Parmesan

Indulge in the savory, tangy, and cheesy goodness of Balsamic Eggplant Aubergine Parmesan, a Mediterranean-inspired twist on a classic comfort dish. Perfectly breaded and pan-fried eggplant slices are infused with a rich balsamic garlic glaze, layered with marinara sauce, fresh basil, and a decadent medley of mozzarella and Parmesan cheeses, then baked to golden-bubbly perfection. This impressive yet approachable recipe transforms simple pantry staples into a show-stopping vegetarian main course that's ideal for weeknight dinners or elegant gatherings. With a crispy exterior, tender center, and irresistible blend of flavors, this eggplant Parmesan is guaranteed to delight your taste buds. Serve warm with a side of crusty bread or a crisp green salad for a complete meal.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 large Eggplant (aubergine)
• 1 tablespoon Salt
• 4 tablespoons Olive oil
• 3 tablespoons Balsamic vinegar
• 3 cloves Garlic cloves (minced)
• 1 cup Breadcrumbs (panko or Italian)
• 1 cup Parmesan cheese (grated)
• 2 cups Mozzarella cheese (shredded)
• 2 cups Marinara sauce
• 10 leaves Fresh basil leaves
• 0.5 teaspoons Black pepper
• 0.5 cup Flour
• 2 large Eggs (beaten)

Directions

Step 1

Slice the eggplants into 1/4-inch-thick rounds. Sprinkle them with salt on both sides and lay them on paper towels. Let them sit for 30 minutes to draw out excess moisture and bitterness, then pat them dry with more paper towels.

Step 2

Preheat your oven to 375°F (190°C).

Step 3

Set up a breading station with three shallow bowls: one with flour, the second with beaten eggs, and the third with a mixture of breadcrumbs and 1/2 cup grated Parmesan cheese.

Step 4

Dip each eggplant slice first in the flour, then in the egg, and finally in the breadcrumb mixture, pressing gently to adhere.

Step 5

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches for 2-3 minutes per side, until golden. Add more olive oil as needed in between batches. Transfer fried eggplant to a plate lined with paper towels.

Step 6

In a small bowl, mix the balsamic vinegar, minced garlic, and 2 tablespoons of olive oil. Brush the mixture evenly over the fried eggplant slices.

Step 7

Spread 1/2 cup of marinara sauce at the bottom of a 9x13-inch baking dish. Layer half of the eggplant slices over the sauce. Sprinkle 3/4 cup of shredded mozzarella over the eggplant, add another 1/2 cup marinara sauce, and top with 5 fresh basil leaves.

Step 8

Repeat with the remaining eggplant slices, marinara sauce, mozzarella, and basil. Finish the top layer with the remaining Parmesan cheese.

Step 9

Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.

Step 10

Let the casserole cool for 5 minutes before serving. Garnish with additional basil leaves and a drizzle of balsamic glaze if desired. Serve warm.

Nutrition Facts

Serving size	(2351.2g)

Amount per serving	% Daily Value*
Calories	3444.9

Total Fat 196.8g	0%
Saturated Fat 85.1g	0%
Polyunsaturated Fat 5.3g
Cholesterol 736.5mg	0%
Sodium 13639.8mg	0%
Total Carbohydrate 234.5g	0%
Dietary Fiber 40.3g	0%
Total Sugars 57.2g
Protein 183.5g	0%

Vitamin D 80IU	0%
Calcium 4079.2mg	0%
Iron 15.3mg	0%
Potassium 3171.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.4%

Protein: 21.3%

Carbs: 27.2%