Eggplant (Aubergine) Parmesan Recipe

Name: Eggplant (Aubergine) Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups eggplants, sliced thin; 10 ounces provolone cheese, sliced; 8 ounces mozzarella cheese, shredded; 1 lb lean ground beef; ½ cup onion, chopped; 3 garlic cloves, sliced; 1 cup mushroom, sliced; ½ cup celery, chopped; 1 teaspoon italian seasoning; 16 ounces low-carb spaghetti sauce

Servings: persons

1
Preheat oven to 350F.
2
Saute lean ground beef in frying pan with mushrooms, garlic, onion, celery and Italian seasonings.
3
Fry until the meat is no longer pink.
4
Drain any excess oil and remove.
5
Peel eggplant and slice it very thin.
6
Grease bottom and sides of a 9x13 glass baking dish with olive oil on bottom and sides.
7
Layer half the eggplant on bottom of pan.
8
Sprinkle eggplant with additional Italian seasoning if desired.
9
Layer half of the meat mixture, half of the sauce and half of the provolone (lasagne style).
10
Repeat layering with remaining eggplant, meat, sauce and provolone.
11
Spread mozzarella over the top of the casserole, cover with foil and bake for approximately 45 minutes or until done, taking foil off last 5-10 minutes to brown.

933

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

You need 10 ingredients. The key ingredients include: 4 cups eggplants, sliced thin, 10 ounces provolone cheese, sliced, 8 ounces mozzarella cheese, shredded, 1 lb lean ground beef, 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