Aubergine Parmigiano

    Aubergine Parmigiano

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    1hr


    2955 people made this

    About this recipe: This makes for a luxuriously rich vegetarian meal, prepared in only an hour thanks to a few shortcuts. Aubergine slices are dipped in egg and breadcrumbs, then baked instead of fried. The slices are layered with tomato pasta sauce, mozzarella and Parmesan.

    Ingredients
    Serves: 10 

    • 500g (16 oz) dried breadcrumbs
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 1 teaspoon dried parsley
    • 3 aubergines, peeled and thinly sliced
    • 2 eggs, beaten
    • 3 (500g) jars tomato pasta sauce, divided
    • 450g (16 oz) mozzarella, grated and divided
    • 75g (2.5 oz) grated Parmesan, divided
    • 1/2 teaspoon dried basil

    Method
    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas mark 4.
    2. Mix together the breadcrumbs, basil, oregano and parsley. Dip aubergine slices in egg, then in breadcrumb mixture. Place in a single layer on a baking tray. Bake in preheated oven for 5 minutes on each side.
    3. Spread pasta sauce to cover the bottom of a 23x33cm (9x13 in) baking dish. Place a layer of aubergine slices in the sauce. Sprinkle with mozzarella and Parmesan. Repeat layers with remaining ingredients, ending with the cheeses.
    4. Sprinkle basil on top. Bake in preheated oven for 35 minutes, or until golden brown.

    Note

    This recipe was edited by Allrecipes editors to include ingredients familiar to UK and Irish cooks.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews (13)

    mrsnorris
    4

    Altered ingredient amounts. only added 1 500g jar sauce. Seeds of change brand, which worked a treat. - 05 Oct 2009

    by
    3

    Would like to add Parmesan cheese is not suitable for vegetarians as it's made from calf rennet, (which is made from the stomachs of young calves.) - 10 Jul 2011

    venassamoon
    2

    uh it's slightly different with my expectation, it's a bit too 'tomato'ry for me actually - 21 Apr 2012

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