Aubergine Parmigiana – A tasty, filling vegetarian recipe

Facts about Aubergine (Eggplant):

  • Studies have shown it to be effective in the treatment of high cholesterol.
  • Low in saturated fat, sodium and cholesterol
  • High in Dietary Fiber, Folate, Potassium, Manganese, Vitamin C, Vitamin K, Thiamin, Niacin, Vitamin B6, Pantothenic Acid, Magnesium, Phosphorus and Copper
  • The nutritional value and health benefits of eggplant makes it ideal for maintaining optimum health and weight loss

2 aubergines
2-3 tins tomato puree (you can always use the sauce the next day with pasta if you have leftover)
1 or 2 cloves garlic
1 medium onion
2 eggs
2 mozzarella balls
Parmesan cheese (grated or sliced)
Plain breadcrumbs
Olive, vegetable or canola oil
In a deep fry pan (wok is suitable) fry the onion and garlic until soft, add tomato puree and salt to taste and simmer lightly for 40 minutes (you can do it for less time but the sauce is richer the longer it simmers).  Keep an eye on the sauce while you’re cooking the aubergine (eggplant), stirring occasionally.
Heat the oven to approx 50 degrees Celsius, just hot enough to keep a meal warm.  While the sauce is simmering, pour some breadcrumbs onto a plate, beat the eggs just with a whisk is fine.  Heat another fry pan with your oil of choice.*  Slice the aubergine (recommend you slice as you cook because otherwise it goes brown) normally you will get 5 or 6 in a pan depending on the size of the pan.  Dip each slice of aubergine into the egg, covering each slice and then dip into the breadcrumbs (try to drip dry – but not too much – each slice before you dip into the breadcrumbs otherwise you will end up with a lot of gluey breadcrumbs!).  Pop into the fry pan and let each cook for a few minutes, they should be a nice golden colour on both sides, it is ok if they some are a bit darker.  If they are burning, you should use a little more oil.  Once they are cooked on both sides, pop them on a tray and into the oven to be kept warm.  
After you have finished cooking all of the slices, take them out of the oven.  Turn oven up to 170/180 degrees Celsius.  
Using a large oblong shaped dish make a layer of the cooked aubergine, then a layer of sauce (don’t drown the slices, it should be like a thick layer of spread on a sandwich, then add a small slice of parmesan and a small slice of mozzarella over that layer and then repeat as you would for a lasagna until you have filled the dish.  For the top layer add a spread of sauce and then some grated parmesan.  Pop in the oven for approx 25 minutes.
The leftovers taste great for lunch the next day!
*          For a healthier option, after dipping each slice with egg and breadcrumbs place on a large tray, using spray oil lightly coat one side of the slices, place in the oven (170/180 degrees Celsius) until golden and then repeat on the other side.

One thought on “Aubergine Parmigiana – A tasty, filling vegetarian recipe

  1. please take note : aubergine have a bitter taste. to remove this follow this method.
    after cutting the eggplant into preferred slices, rub a little salt onto both sides of the sliced eggplant and leave them to rest.
    at least 5-7 mins. The slices will start sweating and this will remove the bitter taste. To remove excess salt, use a wet kitchen towel to wipe. if this method is used, reduce the amount of salt used overall or substitute mozzarella balls with shredded mozzarella cheese. Enjoy 🙂

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