Budget Eggplant (Aubergine) Parmigiana Recipe

Name: Budget Eggplant (Aubergine) Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants (1kg/2lb); olive oil, for shallow frying; 1/2 cup plain flour (75g/31/2oz); 4 eggs, lightly beaten; 2 cups breadcrumbs (200g/61/2oz approximately); 2 garlic cloves, minced; 1 teaspoon dried basil; 750 ml bottled pasta sauce (I recommend MarraMamba's The Simplest Tomato Sauce Ever (Marcella Hazan)); 1 cup mozzarella cheese, coarsely grated (100g/31/2oz approximately); 1/4 cup parmesan cheese, finely grated (30g/1oz); 1/3 cup fresh oregano leaves, loosely packed; 1/2 cup walnuts (optional); 2 -3 slices rindless bacon, fat removed, chopped (optional)

Servings: persons

2 large eggplants (1kg/2lb)
olive oil, for shallow frying
1/2 cup plain flour (75g/31/2oz)
4 eggs, lightly beaten
2 cups breadcrumbs (200g/61/2oz approximately)
2 garlic cloves, minced
1 teaspoon dried basil
750 ml bottled pasta sauce (I recommend MarraMamba's The Simplest Tomato Sauce Ever (Marcella Hazan))
1 cup mozzarella cheese, coarsely grated (100g/31/2oz approximately)
1/4 cup parmesan cheese, finely grated (30g/1oz)
1/3 cup fresh oregano leaves, loosely packed
1/2 cup walnuts (optional)
2 -3 slices rindless bacon, fat removed, chopped (optional)

1
Using a vegetable peeler, peel random strips of skin from the eggplants; save the skins for use in my Vegetable Stock Recipe #135453; slice the eggplants thinly.
2
Heat the oil in a large - preferably non-stick - pan. Make sure that the oil is hot (but not so hot that the crumbed eggplant slices burn) before adding each batch of crumbed eggplant slices so that the surface is immediately sealed; eggplant is notorious for absorbing oil and will do just that if the oil is too cool and you'll end up using a very large quantity of oil!
3
Mix the minced garlic and dried basil with the breadcrumbs.
4
Coat the eggplant slices in flour; shake off the excess; dip in the egg, then in the breadcrumb mixture; shallow-fry in batches, until lightly browned; drain on absorbent paper.
5
Preheat the oven to 200u00b0C/180u00b0C fan-forced/400u00b0F/gas mark 6.
6
Mix cheeses together and mix in the walnuts (if using).
7
Spread about one-third of the pasta sauce over the base of a well-greased 2.5 litre (10-cup) ovenproof dish; top with about one-third of the eggplant, one-third of the cheeses and one-third of the oregano; repeat layering.
8
Bake, covered, for 20 minutes; uncover (and add chopped bacon, if using); bake for 10 minutes or until the surface is lightly browned (and the bacon, if using, is cooked and crisped).

1683

kcal

Calories

Fat

221

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 large eggplants (1kg/2lb), olive oil, for shallow frying, 1/2 cup plain flour (75g/31/2oz), 4 eggs, lightly beaten, and more.

Yes, Budget Eggplant (Aubergine) Parmigiana falls under the Vegetarian 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.

That's it — enjoy your meal!

Budget Eggplant (Aubergine) Parmigiana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions