Authentic Aubergine Parmigiana


3 pounds aubergine (about 1,350 kg)

1 l tomato puree

onion (1 large)

1 pound mozzarella (about 500 g)

basil (1 bunch)

extra-virgin olive oil (2 tbs about 30 g)

q.s. salt

11 l vegetable oil (For frying)


Prepare aubergines

Wash the aubergines, remove the stalk, dry them.

Slice thin with a sharp knife.

Put the eggplant slices in the colander and lay in layers sprinkle with coarse salt.

Put a weight on the aubergines and leave to rest for an hour.

After this time, rinse under water to remove salt and dry.

Prepare gravy

Put a tablespoon of extra virgin olive oil and the finely chopped onion in a pan.

Leave to dry, then add tomato puree, season with salt and cook over low heat for about 10 minutes.

Turn off the stove and break up a few basil leaves inside.

Fry eggplant

The oil must be at the right temperature, it must be around 338 F.

Fry aubergines a few at a time.

Turn both sides, they must be golden.

As soon as they are ready, remove and let excess oil drain into a dish covered with absorbent paper.

Compose aubergine parmigiana

Take a baking tray and spread a few tablespoons of tomato sauce on the bottom.

Place a layer of fried aubergines on top, sprinkle with grated Parmesan cheese and sprinkle diced mozzarella, finally cover with more sauce.

Continue to form layers always in this order: eggplant, parmesan, mozzarella, tomato sauce until all the ingredients are used up.

Over the last layer pour the tomato puree, the mozzarella cubes and plenty of Parmesan.

Bake at 392 F in the oven for about 40 minutes.

When cooked, take it out of the oven and let it rest for a few minutes before serving.


Aubergine PARMIGIANA can be stored in the refrigerator for 2 – 3 days.

It can also be frozen both raw and cooked.

If you freeze the aubergines then you can put them in the oven without the need to defrost.


You can use both long and round eggplants.

It is important to cut the aubergines thin.

Covering the aubergines with salt allows you to eliminate the bitter taste typical of aubergines.

Instead of mozzarella you can use cheddar mild.

After Aubergine PARMIGIANA is cooked, it is best if it rests so it congeals slightly.

Nutrition Information:

Serving Size: 1 portion

Calories: 350 calories | Total Fat: 20 grams | Cholesterol: 20 milligrams | Sodium: 600 milligrams | Total Carbohydrates: 30 grams | Dietary Fiber: 5 grams | Sugars: 10 grams | Protein: 15 grams

Frequently Asked Questions:

Can I use other types of eggplants for this recipe?

Yes, you can use both long and round eggplants for this dish.

However, make sure to slice them thin for even cooking.

Why do we need to sprinkle salt on the eggplant slices?

Sprinkling salt on the eggplant slices helps to draw out excess moisture and bitterness from the eggplants, resulting in a better texture and flavor.

Can I substitute mozzarella cheese with another type of cheese?

Yes, if you prefer, you can use mild cheddar cheese instead of mozzarella.

This can give the dish a slightly different flavor profile.

How should I store Aubergine Parmigiana?

You can store Aubergine Parmigiana in the refrigerator for 2 – 3 days.

It can also be frozen both raw and cooked.

If freezing, you can put the frozen Aubergine Parmigiana directly in the oven without the need to defrost.

Why is it recommended to let Aubergine Parmigiana rest after cooking?

Allowing Aubergine Parmigiana to rest after cooking allows the flavors to meld together and the dish to set slightly, resulting in a better texture and taste when served.

How thin should I slice the eggplants?

It is important to slice the eggplants thinly, about 1/4 inch thick, to ensure they cook evenly and become tender.

Can I use store-bought tomato sauce instead of making gravy from scratch?

Yes, you can use store-bought tomato sauce if you prefer a quicker option.

However, making the gravy from scratch allows you to control the flavor and seasoning.

Do I need to peel the eggplants before using them in this recipe?

No, you do not need to peel the eggplants.

The skin adds flavor and texture to the dish.

Can I bake the eggplant slices instead of frying them?

Yes, you can bake the eggplant slices if you prefer a healthier option.

Simply brush them with olive oil and bake in a preheated oven until tender.

What can I serve with Aubergine Parmigiana?

Aubergine Parmigiana pairs well with a side of pasta, garlic bread, or a fresh green salad.

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