Go Back Email Link

hangry little miss logo

Aubergine parmigiana slice twirled around a fork. Some already on a piece of bread, with the loaf of bread in the background.
Print Recipe

🍆Aubergine (Eggplant) Parmigiana

🍆Aubergine (Eggplant) Parmigiana is a classic Italian baked dish. Aubergine layered with cheesy tomato sauce. Rich & delicious comfort food!
The cook time here assumes you are making the Rich Tomato Sauce and that the aubergine slices are being sauteed while the sauce is simmering.
Prep Time1 hour 30 minutes
Cook Time30 minutes
Total Time2 hours
Servings: 8
Author: Hangry Miss

Equipment

  • small loaf pan (for more layers) or any small baking dish

Ingredients

  • 2 aubergines
  • 160 ml extra virgin olive oil ⅔ cup
  • 400ml pizza/pasta sauce
  • 100 g parmesan cheese
  • Freshly ground black pepper

Instructions

  • Slice Aubergine – no need to peel. Thinly slice along their length, aiming for 3-4mm per slice.
    2 aubergines
  • Sauté – brush each slice on both sides with olive oil and cook over medium heat until softened and browned. Transfer to a plate. Repeat with all the eggplant slices.
    160 ml extra virgin olive oil
  • Preheat Oven - to 180°C
  • Layer – aubergine slices (2-3 per layer), about two tablespoons of tomato sauce, a big ‘pinch’ of parmesan and generous grind of black pepper. Repeat until you have used all the aubergine. Finish with tomato sauce, cheese and black pepper.
    400ml pizza/pasta sauce
    100 g parmesan cheese
    Freshly ground black pepper
  • Bake - cook for around 30 minutes uncovered, until it is bubbling hot and slightly blackened on top
  • Cool & Serve – allow to cool at room temperature for at least 30 minutes before serving, either slice-by-slice or in in cross-sectional slices

Notes

Make Ahead & Storage Instructions
Can be made up to three days in advance and kept, well covered, in the fridge.
Can be frozen either before or after baking. Either way, reheat in a 180°C oven for around 60 minutes, until bubbling hot.