Eggplant (Aubergine) Parmigiana Recipe

Name: Eggplant (Aubergine) Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 medium eggplants, thickly sliced, skin on is fine; plain flour; 3 eggs, beaten; 2 tablespoons olive oil; 2 onions, chopped; 2 garlic cloves, crushed; 2 cups red pasta sauce; 1 cup white wine; 2 teaspoons pesto sauce; fresh ground pepper, to taste; 8 basil leaves, finely sliced; 250 g mozzarella cheese, sliced; freshly grated parmesan cheese

Servings: persons

2 -3 medium eggplants, thickly sliced, skin on is fine
plain flour
3 eggs, beaten
2 tablespoons olive oil
2 onions, chopped
2 garlic cloves, crushed
2 cups red pasta sauce
1 cup white wine
2 teaspoons pesto sauce
fresh ground pepper, to taste
8 basil leaves, finely sliced
250 g mozzarella cheese, sliced
freshly grated parmesan cheese

1
Preheat the oven to 200u00b0C.
2
Dust the eggplant with flour, dip in egg and panfry in a non-stick pan in oil.
3
Drain well on paper towels.
4
Heat a little oil in a large non-stick pan and gently saute onion and garlic. Add pasta sauce, wine, pesto and pepper. Bring to the boil and boil for a few minutes to allow the liquid to reduce a little. Season to taste.
5
Put some of the sauce in the base of an ovenproof casserole dish, top with a layer of eggplant, and then mozzarella and sauce. Repeat this process, finishing with a thick layer of sauce and a sprinkling of parmesan.
6
Cook in the oven for about 20 minutes. If the dish has been pre-prepared, you will need to cook it for longer, probably 30-40 minutes.
7
Serve with a simple green salad.

945

kcal

Calories

Fat

122

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 13 ingredients. The key ingredients include: 2 -3 medium eggplants, thickly sliced, skin on is fine, plain flour, 3 eggs, beaten, 2 tablespoons olive oil, and more.

Yes, 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.

Eggplant (Aubergine) Parmigiana

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