Baked Aubergine Parmesan

Baked Aubergine Parmesan

Slices of roasted aubergines, layered with a tomato sauce and cheese.

«Melanzane alla Parmigiana» sounds like a specialty from Parma, however this tasty concoction is typical of the Italian south and owes its name solely to the fact that it is made with Parmesan cheese. In this version the aubergines are baked rather than deep fried (as in the original recipe) for less mess, less fat, and more health.

4 servings
Preparation 10 min
Cooking 1 h

490 calories per serving 
Cooking dish: 18 X 27 cm


  vegetable oil spray    
2 eggs size large    
2 tbsp water   30 mL
1 cup bread crumbs   140 g
2 aubergines / eggplants, large size   900 g
1/2 onions   100 g
1 clove garlic    
1 tbsp olive oil   15 mL
2 cups Fresh Tomato Base (Recipe)   500 mL
1 1/3 cup Parmesan cheese, grated   70 g
4 bocconcini / fresh mozzarella   220 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
6 leaves fresh basil   3 tbsp

Before you start

The Tomato Base may be replaced by store-bought strained tomatoes.


Bake the aubergines

  1. Preheat the oven to 190°C/375°F. Prepare one or more baking sheets and spray them evenly with a vegetable oil spray.
  2. Prepare 2 wide, shallow dishes for the egg and coating mixture: beat the egg(s) with the water in one, put the bread crumbs in the other.
  3. Prepare the aubergines :Slice them crosswise into 1 cm thick slices. Working with one slice at the time, dip it in the egg mixture, let the excess egg drip off, then coat it with the bread crumbs. Turn the slices to coat both sides. Place the slices on the baking sheet(s), season with salt, then bake until the aubergines are golden-brown on the bottom, 15-20 min. Turn the slices and continue baking an additional 15-20 min until browned on the other side. Remove the aubergines from the oven and raise the temperature to 205°C/400°F.

Make the sauce

  1. Finely chop the onion and mince the garlic. Heat the olive oil in a pan. Add the onion and sauté 2-3 min over medium-low heat until translucent. Add the garlic then sauté for 1 min. Add the Tomato Base and bring to a boil, then reduce the heat and cook 10 min with occasional stirring. Season with salt and pepper. Set aside.

Assemble and bake

  1. Grate the Parmesan cheese and cut the bocconcini into small dices.
  2. Spread about one third of the tomato sauce in a baking dish. Arrange half of the aubergine slices in the dish overlapping them slightly. Cover with more sauce, half of the cheese and the basil leaves. Repeat with the remaining aubergines, sauce, and cheese.
  3. Bake in the middle of the oven until the sauce is bubbling and the cheese is melted, about 20 min. Take the dish out of the oven, let stand 5 min then serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (620g)


% DV*

* DV = Daily Value




23 g

36 %

Saturated 12 g
+ Trans 0.4 g

61 %


135 mg


1070 mg

45 %


47 g

16 %


9 g

38 %


15 g


27 g

Vitamin A

120 %

Vitamin C

80 %


45 %


25 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: serving
Milk and Alternatives: serving
Meat and Alternatives: ¼ serving

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Free :
Added Sugar
Low :
Source of :
Vitamin D
Good source of :
Copper, Iron, Pantothenic Acid, Zinc
Excellent source of :
Calcium, Fibre, Folacin, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Vitamin K
Diet-related health claims :

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This recipe is in the following categories: Cheese | Tomatoes | Vegetables | First courses/Appetizers | Main courses/Entrées | Bone-healthy | Halal | High Calcium | High Fibre | High Iron | Kosher | Low Calorie | Vegetarian | Bake | Italian

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