Aubergine parmigiana

Name: Aubergine parmigiana
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 800 g Eggplant (thinly sliced); 500 g Tomato passata; 250 g Mozzarella, whole milk (sliced); 80 g Parmesan, hard (grated); 15 g Fresh basil; 200 g Extra virgin olive oil (for frying and dressing, about this much is absorbed); 50 g Wheat flour, all-purpose; 100 g Whole egg, fresh (2 eggs); 6 g Fine salt; 1 g Black pepper, ground

Fried aubergine layered with tomato passata, mozzarella and Parmesan, baked in the oven. The sauce is made in the bowl; the frying stays in the pan.

Vegetarian Mediterranean Medium Total time: 80 min Servings: 6

Published on November 11, 2026

Ingredients

Servings

Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.

Eggplant 800 g thinly sliced
Tomato passata 500 g
Mozzarella, whole milk 250 g sliced
Parmesan, hard 80 g grated
Fresh basil 15 g
Extra virgin olive oil 200 g for frying and dressing, about this much is absorbed
Wheat flour, all-purpose 50 g
Whole egg, fresh 100 g 2 eggs
Fine salt 6 g
Black pepper, ground 1 g

Steps

1 Slice the aubergines, salt them and let them rest for 30 minutes.
2 Pat them dry, coat them in flour and beaten egg.
3 Fry them in hot oil until golden and drain them.
4 Cook the passata with the basil and salt.

10 min · 100 °C · speed 1 · reverse
5 Layer the aubergines, passata, mozzarella and Parmesan and bake at 180 degrees for 30 minutes.

Nutrition

	Per serving	Per 100 g
Energy	587 kcal	235 kcal
Protein	19.7 g	7.9 g
Carbohydrate	20.4 g	8.2 g
Sugars	7.7 g	3.1 g
Fat	48.1 g	19.2 g
of which saturates	12.9 g	5.2 g
Fibre	5.5 g	2.2 g
Salt	2.22 g	0.89 g

Allergens Gluten, Eggs, Milk

Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.

Recipe data: APIpoi.

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