My Eggplant Aubergine Parmesan

Indulge in layers of crispy, golden eggplant, gooey mozzarella, and rich marinara sauce with this irresistibly comforting Eggplant (Aubergine) Parmesan recipe. Perfectly seasoned and breaded eggplant slices are fried to perfection before being baked with a trio of Italian flavors—savory Parmesan, creamy mozzarella, and aromatic oregano. This classic dish combines a lightly crisp texture with a bubbling, cheesy topping, creating a hearty vegetarian entrée that’s perfect for weeknight dinners or special occasions. Garnished with fresh basil leaves, this recipe is as visually stunning as it is delicious. With straightforward preparation and a harmonious blend of ingredients, "My Eggplant Aubergine Parmesan" will quickly become your go-to for Italian-inspired comfort food.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 large Eggplant (aubergine)
• 1 tablespoon Salt
• 1 cup All-purpose flour
• 3 large Eggs
• 2 cups Breadcrumbs
• 1 cup Grated Parmesan cheese
• 1 cup Vegetable oil (for frying)
• 3 cups Marinara sauce
• 2 cups Shredded mozzarella cheese
• 1 teaspoon Dried oregano
• 6 pieces Fresh basil leaves (optional, for garnish)

Directions

Step 1

Slice the eggplants into 1/4-inch thick rounds. Lay them on a large baking sheet and sprinkle both sides with salt. Let them sit for 20 minutes to sweat out the bitterness.

Step 2

While the eggplants are sweating, set up a breading station. Place the flour in a shallow dish. In another dish, beat the eggs. In a third dish, mix the breadcrumbs with half of the Parmesan cheese.

Step 3

After 20 minutes, wipe the eggplant slices with a paper towel to remove the moisture and excess salt.

Step 4

Dredge each slice of eggplant first in the flour, then in the egg, and finally in the breadcrumb mixture. Press gently to ensure the breadcrumbs adhere.

Step 5

Heat the vegetable oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Remove and drain on a plate lined with paper towels.

Step 6

Preheat your oven to 375°F (190°C).

Step 7

Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Arrange a layer of fried eggplant slices over the sauce.

Step 8

Sprinkle a third of the shredded mozzarella cheese over the eggplant, followed by a third of the remaining Parmesan cheese. Add a sprinkle of dried oregano.

Step 9

Repeat the layering process until all the ingredients are used, finishing with a layer of cheese on top.

Step 10

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.

Step 11

Remove from the oven and let the dish cool for 5-10 minutes. Garnish with fresh basil leaves, if desired. Serve warm.

Nutrition Facts

Serving size	(2764.7g)

Amount per serving	% Daily Value*
Calories	5035.8

Total Fat 348.9g	0%
Saturated Fat 86.9g	0%
Polyunsaturated Fat g
Cholesterol 798.6mg	0%
Sodium 14485.2mg	0%
Total Carbohydrate 348.6g	0%
Dietary Fiber 47.0g	0%
Total Sugars 65.5g
Protein 165.6g	0%

Vitamin D 123IU	0%
Calcium 2861.7mg	0%
Iron 21.8mg	0%
Potassium 2642.2mg	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: 60.4%

Protein: 12.7%

Carbs: 26.8%