Eggplant (Aubergine) Parmesan Recipe

Name: Eggplant (Aubergine) Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Italian seasoned breadcrumbs; ½ cup egg substitute; 1 medium eggplant, sliced into 6 (1/2-inch); 1 tablespoon olive oil; 1 small yellow onion, sliced; 3 garlic cloves, crushed and then minced; 1 teaspoon crushed red pepper flakes; 2 (15 ounce) cans crushed tomatoes; 1 tablespoon tomato paste; ½ teaspoon salt; ¼ teaspoon black pepper; ½ cup fresh basil leaf, chopped; 1 cup part-skim mozzarella cheese, shredded; ½ cup parmesan cheese, grated

Servings: persons

1 cup Italian seasoned breadcrumbs
½ cup egg substitute
1 medium eggplant, sliced into 6 (1/2-inch)
1 tablespoon olive oil
1 small yellow onion, sliced
3 garlic cloves, crushed and then minced
1 teaspoon crushed red pepper flakes
2 (15 ounce) cans crushed tomatoes
1 tablespoon tomato paste
½ teaspoon salt
¼ teaspoon black pepper
½ cup fresh basil leaf, chopped
1 cup part-skim mozzarella cheese, shredded
½ cup parmesan cheese, grated

1
Preheat oven to 350 degrees F.
2
Place bread crumbs on a shallow plate.
3
Pour egg substitute onto another shallow plate.
4
Place a wire rack on top of a cookie sheet.
5
Take a round of eggplant, dip it into the egg substitute until fully covered, and then drag through the bread crumbs until completely coated; transfer to a wire rack.
6
Repeat for each round of eggplant and then bake in oven for 15 minutes.
7
While eggplant is baking, heat olive oil in a 5-quart nonstick saucepan over medium-high heat.
8
Add onion and garlic and saute until soft, about 1 1/2 minutes.
9
Add the chili flakes and stir to incorporate.
10
Add the crushed tomatoes and tomato paste and stir to blend completely.
11
Bring to a simmer and simmer for 5 minutes.
12
Season with salt and pepper, stir in the basil, and remove from heat.
13
Remove eggplant from oven and leave oven at 350 degrees F.
14
Line the bottom of a medium-sized casserole dish (about 13 by 11 inches) with the eggplant rounds.
15
Pour the tomato sauce over the eggplant and top with the cheeses.
16
Bake for 30 minutes until cheese is soft and bubbly.
17
Remove from oven and let stand for 5 minutes before serving.

437

kcal

Calories

Fat

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 14 ingredients. The key ingredients include: 1 cup Italian seasoned breadcrumbs, ½ cup egg substitute, 1 medium eggplant, sliced into 6 (1/2-inch), 1 tablespoon olive oil, and more.

Yes, Eggplant (Aubergine) Parmesan 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!

Eggplant (Aubergine) Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions