Aubergine Parmigiana Recipe

Name: Aubergine Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons extra virgin olive oil; 1 teaspoon oregano; 1 teaspoon bay leaf; 1 teaspoon parsley; 1 teaspoon basil; ½ teaspoon clove; 1 teaspoon chili powder; 5 garlic cloves, crushed; 1 onion, finely chopped; 2 tomatoes, diced; ¼ cup carrot, julienned; ¼ cup tomato paste; 1 cup tomato juice; salt and pepper; 1 teaspoon sugar; 3 eggs; ½ teaspoon sugar; ½ teaspoon pepper; 1 tablespoon parmesan cheese; 4 tablespoons unbleached flour; 3 tablespoons water; 5 eggplants, sliced diagonally; oil (for frying); ½ cup mozzarella cheese, grated; ¼ cup fresh parsley, finely chopped

Servings: persons

6 tablespoons extra virgin olive oil
1 teaspoon oregano
1 teaspoon bay leaf
1 teaspoon parsley
1 teaspoon basil
½ teaspoon clove
1 teaspoon chili powder
5 garlic cloves, crushed
1 onion, finely chopped
2 tomatoes, diced
¼ cup carrot, julienned
¼ cup tomato paste
1 cup tomato juice
salt and pepper
1 teaspoon sugar
3 eggs
½ teaspoon sugar
½ teaspoon pepper
1 tablespoon parmesan cheese
4 tablespoons unbleached flour
3 tablespoons water
5 eggplants, sliced diagonally
oil (for frying)
½ cup mozzarella cheese, grated
¼ cup fresh parsley, finely chopped

1
Preheat oven 350 F or 180C.
2
Make tomato sauce first.
3
Put olive oil in pan on medium heat along with dry spices (oregano, bay leaves, basil, parsley, clove, and chili powder).
4
Add onion and garlic, stir till fragrant.
5
Add tomatoes and carrot, then pour in tomato paste and juice.
6
Allow to simmer.
7
Heat oil in non-stick frying pan on medium heat.
8
Beat egg with sugar, pepper, and parmesan cheese.
9
Add flour by the spoonfuls, then water little by little.
10
Bathe slices of the eggplant in the egg solution, then shallow fry until golden brown.
11
Arrange the breaded eggplant in a pyrex cake pan.
12
Layer with tomato sauce, then repeat.
13
Sprinkle grated mozzarella on top.
14
Bake in oven until cheese is melted.
15
Garnish with fresh parsley.
16
Ready to serve.

690

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 6 tablespoons extra virgin olive oil, 1 teaspoon oregano, 1 teaspoon bay leaf, 1 teaspoon parsley, and more.

Yes, Aubergine Parmigiana falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aubergine Parmigiana

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