Aubergine parmigiana

Parmigiana: melting layers of aubergine with tomato sauce, basil and Parmesan, baked until golden. A classic of southern Italy, vegetarian and generous, here in a roasted version rather than fried.

Prep: 25 min  |  Cook: 45 min  |  Serves: 4  |  Difficulty: Medium

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, using the quantities listed. Household measures (spoonfuls, whole items) use average weights. 313 kcal · 15 g protein · 15 g carbohydrate · 19 g fat

Ingredients

• 3 aubergines
• 500 g tomato sauce
• 125 g mozzarella
• 60 g Parmesan
• 1 bunch of basil
• 2 tbsp olive oil

Method

1. Slice the aubergines, brush with oil and roast them in the oven for 20 minutes.
2. Layer in a dish: tomato sauce, aubergines, mozzarella, Parmesan and basil.
3. Repeat the layers.
4. Bake for 25 minutes at 180 °C until golden.

Nutritional benefits

Roasting the aubergines in the oven instead of frying them avoids excess oil: the dish stays meltingly soft with far less fat. Aubergine provides fibre, tomato antioxidants, and the cheese protein and calcium. A complete vegetarian dish.

Variations and swaps

• With courgettes.
• Lighter (less cheese).
• With herbs (oregano, thyme).
• With ricotta.

Storage and making ahead

Improves on standing: even better the next day. Keeps for 3 days and reheats in the oven.

💡 Good to know

Roast the aubergines in the oven rather than frying them: they turn soft without soaking up oil, and the parmigiana is noticeably lighter.

Read more

Discover more vegetarian recipes · gluten-free recipes · healthy & balanced recipes.

The foods in this recipe: aubergines · tomato sauce · mozzarella · Parmesan · basil.

You’ll also like these recipes: Vanilla chia pudding · Buckwheat galettes complètes (ham, egg and cheese) · Quinoa tabbouleh.