Aubergine Parmigiana

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while still providing creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free alternative that adds a cheesy flavor.

Slice the aubergine and sprinkle with salt; let sit to draw out moisture.

Rinse the salt off the aubergine and pat dry.

Dredge each slice in flour, dip in beaten eggs, and coat with breadcrumbs.

Heat olive oil in a skillet and fry the aubergine slices until golden brown.

Remove fried aubergine and place on paper towels.

Spread a layer of tinned tomatoes on the bottom of a baking dish.

Layer half of the fried aubergine slices over the sauce, followed by half of the mozzarella and a sprinkle of Parmigiano Reggiano.

Add another layer of tinned tomatoes, the remaining aubergine, more mozzarella, and Parmigiano Reggiano on top.

Finish with a final layer of tinned tomatoes and sprinkle with oregano and garlic.

Cover the dish with foil and bake in a preheated oven.

Remove the foil and bake until the cheese is bubbly and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens