Aubergine Parmesan

    45 min

    An incredibly easy dish that is guaranteed to please. Sliced aubergines are coated in a Parmesan mix, baked and served with a spicy tomato sauce.

    83 people made this

    Serves: 4 

    • 1 aubergine, peeled and cut into 5mm slices
    • salt to taste
    • 2 eggs
    • 2 tablespoons milk
    • 40g grated Parmesan cheese
    • 60g wheatgerm
    • 500g tomato based pasta sauce
    • 1 teaspoon cayenne pepper
    • 125g grated mozzarella cheese

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Preheat oven to 200 C / Gas 6.
    2. Sprinkle sliced aubergines with a little salt on each side. Place onto a baking tray and set aside for 10 minutes. After 10 minutes, blot with kitchen towels to remove the moisture that has accumulated.
    3. Meanwhile, beat the eggs and milk together in a mixing bowl; set aside.
    4. Mix the Parmesan and wheatgerm together and set aside.
    5. Dip the aubergine into the egg, allowing the excess to drip off, then press into the Parmesan mixture until coated on both sides. Gently shake off any excess Parmesan and place the aubergine onto a baking tray. Repeat with remaining aubergine.
    6. Bake in preheated oven until tender and golden brown, 15 to 20 minutes.
    7. Meanwhile, heat the tomato sauce with cayenne pepper over medium heat until hot. When the aubergine is done, pour the sauce over top and sprinkle with mozzarella cheese to serve.

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    Reviews in English (59)


    I love this recipe because its healthy and I had most of the ingredients. I made a few changes though. I oiled the pan with olive oil which I was glad about because the slices were a little sticky to pan. I simply sliced the eggplant , dipped them in egg then parmesan cheese and seasoned with garlic. Then baked til golden brown then topped with sauce and more parmesan cheese. I love this simple recipe. The meal was sooo yummy. Ill definitely use this recipe again. Thank you so much.  -  11 Sep 2010  (Review from Allrecipes US | Canada)


    EastNashMommy here! So happy that people like this recipe. I wanted to let you know that when I made it last night, I used a few of the baked eggplant rounds to create mini "pizzas." Spread just a little sauce on top and then added the cheese. My kids ate them with their hands - just like little pizzas. 7-year-old and 2-year-old loved it!  -  06 Jan 2011  (Review from Allrecipes US | Canada)


    Yum! I used Italian seasoned Panko bread crumbs instead of the wheat germ. Delish.  -  03 Nov 2010  (Review from Allrecipes US | Canada)