Triple Cheese Eggplant Aubergine Parmigiana

Transform your family dinners with this indulgent Triple Cheese Eggplant Aubergine Parmigiana, a layered masterpiece brimming with bold flavors and creamy textures. This recipe features perfectly fried, golden-brown slices of tender eggplant that are baked to perfection between layers of tangy marinara sauce, fresh basil, and a decadent trio of cheeses—Parmesan, mozzarella, and ricotta. The crispy breadcrumb coating on the eggplant adds a delightful crunch that contrasts beautifully with the gooey, bubbling cheese on top. Ideal for vegetarians or anyone craving a comforting Italian-inspired dish, this parmigiana is as satisfying as it is visually stunning. Serve it with a fresh side salad or buttery garlic bread for an irresistible meal that’s guaranteed to impress! Perfect for dinner parties or cozy family gatherings, this crowd-pleasing recipe is everything you want in a hearty baked casserole.

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 3 None Eggplants (medium)
• 1 tablespoon Salt
• 4 tablespoons Olive oil
• 1 cup All-purpose flour
• 3 None Eggs
• 2 cups Breadcrumbs
• 1 cup Parmesan cheese (grated)
• 2 cups Mozzarella cheese (shredded)
• 1 cup Ricotta cheese
• 3 cups Marinara sauce
• 10 leaves Fresh basil leaves
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder

Directions

Step 1

Slice the eggplants into 1/4-inch thick rounds. Sprinkle both sides generously with salt and place them on a baking sheet lined with paper towels for 30 minutes to draw out excess moisture.

Step 2

While the eggplants are purging, prepare the breading station. In one bowl, place the flour. In another bowl, beat the eggs. In a third bowl, mix the breadcrumbs with half of the grated Parmesan cheese.

Step 3

Rinse the salted eggplant slices under cold water to remove the excess salt. Pat them dry thoroughly using a clean kitchen towel.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches, dredge the eggplant slices in the flour, dip them in the beaten eggs, and coat them with the breadcrumb-Parmesan mixture. Fry each slice until golden brown on both sides, about 2-3 minutes per side. Add more olive oil to the skillet as needed. Set the fried slices on paper towels to drain.

Step 5

Preheat your oven to 375°F (190°C).

Step 6

Spread 1 cup of marinara sauce evenly in the bottom of a 9x13-inch baking dish.

Step 7

Layer one third of the fried eggplant slices on top of the sauce. Spread 1/2 cup of ricotta cheese over the eggplant, followed by 1/3 cup of shredded mozzarella and a few basil leaves. Repeat this process to create two more layers, finishing with a final layer of marinara sauce and the remaining mozzarella and Parmesan cheeses.

Step 8

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden on top.

Step 9

Let the dish cool for 10 minutes before serving. Garnish with additional basil if desired. Serve warm.

Nutrition Facts

Serving size	(2000.3g)

Amount per serving	% Daily Value*
Calories	4142.4

Total Fat 225.5g	0%
Saturated Fat 101.5g	0%
Polyunsaturated Fat 5.3g
Cholesterol 703.3mg	0%
Sodium 16708.8mg	0%
Total Carbohydrate 320.9g	0%
Dietary Fiber 19.7g	0%
Total Sugars 34.0g
Protein 222.3g	0%

Vitamin D 41IU	0%
Calcium 5005.2mg	0%
Iron 20.5mg	0%
Potassium 1120.5mg	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: 48.3%

Protein: 21.2%

Carbs: 30.5%