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    Eggplant (Aubergine) Parmesan

    Rate it! | Read 16 Reviews

    Eggplant (Aubergine) Parmesan. Photo by Elly in Canada Eggplant (Aubergine) Parmesan. Photo by Lvs2Cook

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    Eggplant (Aubergine) Parmesan

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    Ingredients:

    Servings:

    0

    Directions:

    Prep Time: 20 mins

    Total Time: 1 hr

    1. 1 Slice eggplant into rounds at least 1/4 inch thick.
    2. 2 Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked.
    3. 3 In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan.
    4. 4 Repeat until all ingredients are used.
    5. 5 Bake in a 375 degree oven until the casserole is bubbling.
    6. 6 Remove from oven and let rest for 5-10 minutes before serving.
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    Perfect Eggplant (Aubergine) Parmesan Secrets. Recipe by CoolMonday

    Ratings & Reviews:

    • on December 01, 2009

      This is not a quick recipe but it is well worth it. I have made the mistake (once or twice) of cutting my slices of eggplant to thinly and it winds up turning to mush. We've made this one MANY times and it really is delish and a nice healthy alternative to your traditional eggplant parm. NICELY DONE!!!

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    • on September 22, 2009

      I followed this recipe exactly and I guess it was too vague in the amounts because it came out like tomato soup and the cheese wasn't even melted after 20 minutes in the oven. Next time I'll use shredded mozzarella and 1 cup of sauce for each layer.

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    • on August 19, 2008

      This was really good. I cut the recipe in half and I will probably leave out the salt next time since the marinara sauce was salty enough.

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    • on March 29, 2008

      On Easter morning, DSD told me the guest she was bringing preferred vegetarian and I picked this because I had always heard that Eggplant Parmigana was something that even non-vegetarians liked. It did not disappoint and was wonderful as a left-over also. I did not use fresh basil; used a bit of dried but this summer when I have fresh, I might try it. Very yummy and quite a treat!

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    • on February 16, 2008

      I made half, using just one eggplant and an 8 or 9 inch baking pan. I probably used a bit more than half the mozzarella. Love the ease of this. It's also a good way to use up marinara sauce for those of us who have small households.

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    • on February 10, 2008

      Simply divine!

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    • on November 29, 2007

      WONDERFUL!!!! I didn't think it would be as good as it is since it's so simple BUT it is outstanding. I added garlic and mushrooms to it and served it over pasta. OUTSTANDING.

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    • on October 01, 2006

      This recipe actually posted by Mean Chef originally, a great chef and quite a character. This is truly a great recipe and pretty simple to boot. Don't leave out the basil. :) I let it bake until the cheese was browned and bubbly and the stuff was nearly oozing over the top of the casserole dish...aaaah, so good!

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    • on January 13, 2006

      I think that I could eat this every other day for the rest of my life and be QUITE happy. I left out the basil as I felt that would be overkill. I wanted to taste the eggplant, and I cut the cheeses in half as well for the same reason. Since there were no cooking times listed in the recipe here is what mine took. The eggplant about 15 minutes, and the total dish about 30 minutes to get it bubbling. I also warmed the sauce as well before cooking. This is a fantastic treat.

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    • on September 16, 2005

      Totally over-the-top rich and ohhhhhhh,soooo good. I used Mean Chef's Nirvana Italian Gravy #28725 rather than marinara sauce as I always keep some in the freezer. I'll cut back on the cheese next time. I'm sure I won't miss it a bit.

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    Read All Reviews (16)

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    About This Recipe

    Eggplant (Aubergine) Parmesan

    on November 21, 2004
    ID #104509

    This is an adopted recipe from MeanChef, a former member, his version of a popular dish. No frying involved, so it is healthier for you! A nice easy recipe. Personally, I like to dredge the oiled slices of eggplant in fine dry breadcrumbs before roasting it in the oven, then I put the sauce in the dish, layer the eggplant, mozzarella (thin slices) top with more sauce, more cheese until I have used the amount I prefer; as noted in the reviews, most chefs use less cheese than specified in the recipe. To me a recipe is a guide that I make 'my way' ! I often add dried basil in the sauce when I don't have fresh basil to layer. I don't add salt, I find the sauce and cheeses are salty enough for my tastes.

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    Nutrition Facts

    Eggplant (Aubergine) Parmesan

    Serving Size: 1 (633 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 789.0
     
    Calories from Fat 418
    53%
    Total Fat 46.5 g
    71%
    Saturated Fat 25.4 g
    127%
    Monounsaturated Fat 13.6 g
    68%
    Polyunsaturated Fat 3.5 g
    17%
    Trans Fat 0.0 g
    0%
    Cholesterol 139.4 mg
    5%
    Sodium 2485.3 mg
    103%
    Potassium 1492.2 mg
    42%
    Magnesium 121.9 mg
    5%
    Total Carbohydrate 41.5 g
    13%
    Dietary Fiber 10.0 g
    40%
    Protein 53.3%
    106%
    Detailed Nutrition Values About Nutrition Info

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