Easy aubergine parmigiana

Easy aubergine parmigiana


6 people made this

About this recipe: My favourite dish! Aubergine parmigiana is an excellent way to serve children vegetables. The combination of tomato sauce, basil, cheese and aubergines will melt in your mouth and transport you to Italy in a heartbeat!


Serves: 6 

  • 1L tomato and basil pasta sauce
  • 5 tablespoons extra virgin olive oil
  • 1kg aubergines
  • 2 teaspoons coarse sea salt
  • 100g Parmesan cheese
  • 100g Caciocavallo or Caciotta di provola
  • regular salt to taste

Prep:30min  ›  Cook:30min  ›  Extra time:2hr resting  ›  Ready in:3hr 

  1. Wash the aubergines thoroughly, slice them and place them in a colander placed in the sink or over a bowl. Sprinkle them with sea salt and let them rest for 2 hours.
  2. Wash the aubergines and pat dry. Heat the oil in a large frying pan and cook the aubergines on both sides till soft.
  3. Spoon some of the tomato sauce into a baking dish. Add a layer of aubergine.
  4. Cover the aubergines with some Parmesan cheese and Caciocavallo. Add salt to taste. Continue layering, ending with tomato sauce and Parmesan.
  5. Bake in a pre-heated oven at 200 C / Gas 6 until the top looks crispy and cheese has nicely melted. Serve.


Letting the aubergine slices sit with salt releases the bitter juices. If you're pressed for time, you can shorten this to 30 to 60 minutes.

Italian cheeses

If you can't find Caciocavallo or Caciotta di provola, use Provolone or mozzarella.

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Reviews (1)


My family enjoyed this dish very much. We used our own homemade sauce and I had to sub Mozzeralla for the Caciocavallo due to availability, but it was very flavorful nonetheless. - 27 Sep 2012

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