Baked Aubergine Parmesan

2 Reviews
100% would make this recipe again

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

«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.

This recipe is incompatible with your food profile

Preparation : 10 min Cooking : 1 h Cooking Dish : 18 X 27 cm
580 calories/serving
This recipe is reserved to subscribers to Premium and VIP


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 500 mL
1 1/3 cup Parmesan cheese, grated 70 g
4 bocconcini / fresh mozzarella 220 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
6 leaves fresh basil 3 g
4 slices bread 140 g

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 with the bread.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (290 g)


% Daily Value




24 g

37 %

Saturated 12.2 g
+ Trans 0.4 g

63 %


140 mg


1310 mg

54 %


65 g

22 %


10 g

41 %


16 g

Net Carbs

55 g


30 g

Vitamin A

125 %

Vitamin C

80 %


50 %


33 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Vegetables 3
Meat and Alternatives 2 ½
Fats 3 ½

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.


2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust
Recipe tailored to the needs of sports enthusiasts and active families

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.