Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Eggplant (Aubergine) Parmigiana Recipe
    Lost? Site Map

    Eggplant (Aubergine) Parmigiana

    Eggplant (Aubergine) Parmigiana. Photo by BarbryT

    1/4 Photos of Eggplant (Aubergine) Parmigiana

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    bluemoon downunder's Note:

    Adapted from a recipe by Australian chef Huey (Iain Hewitson) who hosts a popular TV cooking show twice daily. Posted for the 2005 Zaar World Tour. UPDATE: In her review, BarbryT commented that it is not specified where the fresh basil is used. You could add it on top of the dish with the parmesan, although when I've made this I've sprinkled it on top just before serving. If you're undecided, perhaps do half and half, then you'll know which you prefer a second time.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 200°C.
    2. 2
      Dust the eggplant with flour, dip in egg and panfry in a non-stick pan in oil.
    3. 3
      Drain well on paper towels.
    4. 4
      Heat a little oil in a large non-stick pan and gently sauté onion and garlic. Add pasta sauce, wine, pesto and pepper. Bring to the boil and boil for a few minutes to allow the liquid to reduce a little. Season to taste.
    5. 5
      Put some of the sauce in the base of an ovenproof casserole dish, top with a layer of eggplant, and then mozzarella and sauce. Repeat this process, finishing with a thick layer of sauce and a sprinkling of parmesan.
    6. 6
      Cook in the oven for about 20 minutes. If the dish has been pre-prepared, you will need to cook it for longer, probably 30-40 minutes.
    7. 7
      Serve with a simple green salad.

    Ratings & Reviews:

    • on March 01, 2009

      45

      Simply wonderful. Delicious. I do prefer my eggplant breaded by first dipping the pieces in egg, then in the flour rather than the other way around. Also, it is not clear when or how the sliced basil is used. The next time I make this, I believe I will add the basil to the stacking, on top of the mozzerella.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 06, 2009

      55

      I loved this dish! I scaled the recipe back using 1/2 a large eggplant and only 1 egg. I loved the flavors! For the sauce I used a canned mushroom spaghetti sauce. Thanks for a dish I will make again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 07, 2008

      55

      This was very tasty. I cut the slices thicker than I normally do, and probably thicker than bluemoom intended (about 1/2 inch). My DH and BFF's DH loved it this way, but I thought it needed to be cooked about 10 minutes longer. Overall, we loved the recipe, but will cook longer, use more garlic and use less onion next time. I used fresh mozzarella and topped each stack with a fresh basil leaf. Yummo!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

    Advertisement

    Nutritional Facts for Eggplant (Aubergine) Parmigiana

    Serving Size: 1 (566 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 536.0
     
    Calories from Fat 252
    47%
    Total Fat 28.0 g
    43%
    Saturated Fat 10.8 g
    54%
    Cholesterol 208.0 mg
    69%
    Sodium 1056.3 mg
    44%
    Total Carbohydrate 39.1 g
    13%
    Dietary Fiber 10.8 g
    43%
    Sugars 21.4 g
    85%
    Protein 24.5 g
    49%

    The following items or measurements are not included:

    pesto sauce

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites