It is also known as Parmigiana di Melanzane in Italian and Eggplant Parmesan in the states.
About Aubergine Parmiginana
Eggplant (Aubergine) Parmigiana, also known as Eggplant Parmesan, is a classic Italian dish made with fried eggplant slices layered with tomato sauce, cheese, and fresh basil. Sometimes the eggplant slices are breaded in breadcrumbs, flour and eggs. To make Eggplant Parmigiana, the eggplant is usually sliced into rounds or lengthwise into thin strips. The slices are then fried until golden and crispy. Once fried, the eggplant slices are layered in a baking dish with tomato sauce, which can be a simple marinara sauce or a more elaborate homemade sauce. Each layer of eggplant is usually topped with a sprinkle of grated cheese, such as mozzarella or a combination of mozzarella and Parmesan. The assembled dish is then baked in the oven until the cheese is melted and the flavors meld together. It is often served hot and can be accompanied by pasta or crusty bread. Eggplant Parmigiana is a delicious vegetarian option and is popular in Italian-American cuisine. My recipe is definitely an easy aubergine parmigiana recipe because there is no frying or breading involved! It is also gluten-free as no breadcrumbs are added.
Why you’ll love this recipe
Vegetarian recipe without eggs Wholesome and gluten-free recipe Simple and easy recipe Perfect family meal
Eggplant Parmigiana Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Aubergine – aka eggplant. Use eggplants that have glossy firm skin and use large ones if possible. Use a sharp knife to cut into eggplant slices.
Passata – I find using passata the easiest because it is already cooked and the tomatoes are concentrated.
If making from scratch, you can follow this marinara sauce recipe which is full of flavour.
You can also buy a ready made pizza sauce which is flavoured and will save you time.
Garlic – you need minced garlic cloves to flavour the passata
Oregano – dried or fresh oregano
Sugar – to cut through the acidity of the passata
Mozzarella cheese – mozzarella cheese works best because it is stringy, gooey and melts really well.
Vegetarian hard cheese – sadly parmesan cheese is not vegetarian as it contains animal rennet. This is the case for parmigiano reggiano. You can find vegetarian alternatives – just take a look on the packaging.
Extra Virgin Olive Oil or a cooking oil spray
Fresh basil leaves – do not substitute fresh basil for dried basil as the flavours will not be the same.
Salt to taste, black pepper optional
Vegan Eggplant Parmigiana
For vegan eggplant parmesan, use dairy-free mozzarella and a vegan hard cheese alternative.
Pro Tips
Ensure to dry the aubergine with paper towels or else the moisture will make it mushy when cooking It is important to note that if your passata is runny, you will need to cook it down to remove the excess moisture. Simply heat it in a pan until it thickens to a pasta sauce consistency. If you skip this step, the juices may lead to soggy parmigiana. Make sure the casserole dish you use fits neatly inside your air fryer.
How to make easy aubergine parmigiana in air fryer
Wash the aubergines and pat dry with a paper towel Cut them into slices 1 cm thick Preheat the air fryer to 205 C or 400 F Spray a little cooking oil spray in the basket Arrange the aubergine slices in a single layer in the air fryer basket Spray with more oil on top. Alternatively brush with oil if that’s what you’re using Air Fry at 205C / 400F until the slices have lightly browned Air Fry in batches Meanwhile, you can flavour the passata. Add in minced garlic, sugar, dried oregano and salt and give a good stir. Cook in the microwave or on the stove to for few minutes to reduce the moisture. Alternate layer the aubergines, passata, basil and hard vegetarian cheese in a heatproof casserole dish, finally topping with passata, mozzarella and hard cheese. Air Fry at 190C / 380 F for about 15 minutes or until the cheese is melting and bubbly. Scatter with a few leaves of basil and serve hot with fresh salad and crusty bread.
Eggplant Parmigiana Recipe
Serving Suggestions
When serving Eggplant Parmigiana, there are plenty of vegetarian dishes that can complement its flavors.
Storage
To store Eggplant Parmigiana, follow these steps:
Other Eggplant/Aubergine Recipes
Aloo Baingan (eggplant and potato curry) Brinjal Bhaji (Dry aubergine curry) Stuffed Aubergine with Bulgur Wheat and Buckwheat As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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