Parma Eggplant Aubergine

Discover the ultimate comfort food with this irresistible Parma Eggplant Aubergine recipe, a delightful twist on the classic eggplant Parmesan. Featuring golden, pan-fried eggplant slices layered with rich marinara sauce, gooey mozzarella, and nutty Parmesan, this recipe combines crispy textures with indulgent, melty goodness. The secret lies in the perfectly breaded eggplant, lightly fried to golden perfection and then baked for a bubbling, cheesy finish. Fresh basil adds a fragrant pop of flavor, while the harmonious balance of crispy breadcrumbs and tangy tomato sauce makes this dish an instant family favorite. Perfect as a hearty main course, this eggplant bake serves six and is ideal for dinner parties or cozy weeknight meals. Whether you call it eggplant or aubergine, this dish is a must-try for lovers of Italian-inspired cuisine!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 large Eggplants (aubergines)
• 2 teaspoons Salt
• 4 tablespoons Olive oil
• 1 cup Breadcrumbs
• 1 cup Grated Parmesan cheese
• 2 cups Mozzarella cheese
• 3 cups Marinara sauce
• 0.25 cup Fresh basil leaves
• 1 cup All-purpose flour
• 2 Large eggs
• 1 teaspoon Black pepper

Directions

Step 1

Slice the eggplants into 1/4-inch thick rounds and sprinkle both sides with 2 teaspoons of salt. Arrange them on a wire rack or paper towels and let sit for 20 minutes to draw out bitterness.

Step 2

Pat the eggplant slices dry with paper towels to remove the moisture and excess salt. Preheat your oven to 375°F (190°C).

Step 3

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

Step 4

Dip each eggplant slice into the flour, then into the beaten eggs, and finally coat with the breadcrumb mixture. Place the breaded eggplant pieces on a baking sheet.

Step 5

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches, fry the breaded eggplant slices for 2-3 minutes on each side until golden brown, adding more oil as necessary. Transfer cooked slices onto a paper towel-lined plate to drain excess oil.

Step 6

Spread 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Layer a third of the fried eggplant slices in the dish, followed by 1 cup of marinara sauce, 1/3 of the mozzarella cheese, a sprinkle of Parmesan cheese, and a few basil leaves.

Step 7

Repeat the layering process two more times, finishing with a layer of sauce topped with mozzarella and Parmesan cheese.

Step 8

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the top is golden brown.

Step 9

Let the dish cool for 5-10 minutes before serving. Garnish with additional fresh basil leaves if desired.

Nutrition Facts

Serving size	(2425.6g)

Amount per serving	% Daily Value*
Calories	2971.1

Total Fat 156.3g	0%
Saturated Fat 57.2g	0%
Polyunsaturated Fat 7.0g
Cholesterol 598.9mg	0%
Sodium 10408.3mg	0%
Total Carbohydrate 269.8g	0%
Dietary Fiber 43.5g	0%
Total Sugars 61.6g
Protein 140.9g	0%

Vitamin D 116.2IU	0%
Calcium 2735.7mg	0%
Iron 17.4mg	0%
Potassium 2864.3mg	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: 46.1%

Protein: 18.5%

Carbs: 35.4%