Mediterranean · PANTRYHOP RECIPE
Baked Aubergine Parmigiana
65 minutes · 6 servings · vegetarian
A familiar Italian baked eggplant casserole adapted for straightforward home layering.
Ingredients
Check you have the quantities below.
- 2 large aubergines, sliced into rounds
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups tomato sauce
- 2 cloves garlic, minced
- 2 cups mozzarella, shredded
- 1/2 cup parmesan, grated
- 1 cup breadcrumbs
- 2 tablespoons basil, chopped
Let’s make it
- Heat the oven to 200 C/400 F. Brush aubergine slices with olive oil, season with salt and pepper, and bake on trays for 20 minutes, turning once.
- Spread a little tomato sauce in a baking dish. Layer aubergine, more sauce, mozzarella, parmesan, and breadcrumbs.
- Repeat the layers, finishing with cheese and breadcrumbs on top.
- Bake 25 to 30 minutes until bubbling and golden. Rest 10 minutes before serving.
Cut the baked slices into smaller squares so kids can eat them like a casserole.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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