- Eggplants 2-3, large
- mozzarella 2 cups, shredded
- Feta cheese 120 g (4 oz)
- basil springs 2
- Garlic cloves 2
- salt and pepper to taste to taste • 1 kcal
- Peeled tomatoes 2 cans
Aubergine Parmigiana, also known as Parmigiana or, in italian, Parmigiana di melanzane, is a deliciously layered eggplant dish with tomato, mozzarella, and parmesan cheeses. The cheese will melt for gooey, savory pull and a deeply comforting casserole dish.
How to make Aubergine Parmigiana
Start by preparing the aubergine. Slice them into planks about ¼-inch thick. Sprinkle the flesh generously with salt and let them sit for about 10 minutes. This helps draw out some of the moisture in the aubergine for better flavor and texture.
Meanwhile, in a pot on the stove, combine the canned tomatoes, garlic, and basil. Season with salt and pepper and bring to a simmer for 20 minutes.
While the sauce cooks, heat a large skillet over medium heat with a drizzle of olive oil. Add the aubergine pieces and cook on each side until golden brown. As they cook, remove the slices from the skillet and repeat with the remaining aubergine.
Spread a layer of tomato sauce in the bottom of a large baking dish. Top with a layer of fried aubergine slices, then a layer of shredded cheese. Repeat with another layer of sauce, aubergine, and cheese, until you’ve used all of the ingredients and finished with a layer of feta. Bake for 35 to 40 minutes, until hot and bubbling.
Can you freeze Aubergine Parmigiana?
Yes! This dish freezes very well, making it perfect for meal prepping. Simply let the casserole cool fully to room temperature. If you like, slice the dish into individual portions and wrap each option well with two layers of plastic wrap. Store in the freezer for up to three months. You can also freeze the entire casserole dish without slicing.
To reheat, let the casserole defrost overnight in the fridge. Then warm in the oven until heated through.
Preheat oven to 190C/375F.
Slice eggplants lengthwise and season with salt. Set aside for 15-20 minutes then pat dry.
Heat olive oil over medium heat and cook each eggplant slice until golden.
Make the tomato sauce by cooking canned peeled tomatoes with garlic cloves, basil springs, salt and pepper. Cook down for 20 minutes.
Spread a layer of sauce on the bottom of a rectangular baking dish. Top with cooked eggplant and both kinds of cheese. Repeat all the layers until the baking pan is full. Finish with a layer of shredded mozzarella.
Bake for 35-40 minutes and let cool down slightly before slicing.
If you’re wondering what to serve with Aubergine Parmigiana, the possibilities are endless. This Italian dish is delicious with a simple green salad on the side, with crusty homemade bread rolls or your favorite green veggies.
To store leftovers, keep in an airtight container in the fridge for up to three days. Reheat in the stove or microwave until hot.