The best aubergine parm you will ever taste has arrived! Aubergine gets a delicious crispy breadcrumb coating before being smothered in a rich tomato sauce and melty mozzarella. It is served with an artichoke salad and fragrant basil pesto. This dish is the ultimate definition of comfort food!
Serving guide
Choose your portion size.
OH CRUMBS!
Preheat the oven to 200°C. Whisk 1 egg in a shallow dish with a splash of water. In a second shallow dish, combine the Italian crumb, ½ the Italian-style cheese, and seasoning. Coat the Aubergine in the egg mixture, and then in the crumb. Press the crumb into the aubergine so that it sticks. Set aside.
TOMATO SAUCE
In a bowl, combine the cooked chopped tomato, the garlic (to taste), 100ml [200ml]|#7DA0D7 of water, and seasoning.
GOLDEN AUBS
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the Aubergine until golden, 2-3 minutes per side. Drain on paper towel.
GET BAKING
Place the fried Aubergine on a greased baking tray. Top with the tomato sauce, the mozzarella, and the remaining Italian-style cheese. Bake in the hot oven until the cheese is melted, and the aubergine is cooked through, 10-12 minutes. Alternatively, pop a piece of tinfoil in the air fryer. Add the aubergine topped with the sauce, the mozzarella, and the remaining Italian-style cheese. Cook at 200°C for 6-8 minutes.
ARTICHOKE SALAD
In a bowl, combine the salad leaves, ½ the oregano, the artichokes, a drizzle of olive oil, and seasoning.
THIS PARM CAN DO NO WRONG!
Plate up the Aubergine parm. Dollop over the pesto and sprinkle with the remaining oregano. Serve the salad on the side. Dig in, Chef!
Italian Crumb - 100ml
Grated Italian-style Hard Cheese - 40ml
Aubergine - 250g
Cooked Chopped Tomato - 100g
Garlic Clove - 1
Grated Mozzarella Cheese - 50g
Salad Leaves - 20g
Fresh Oregano - 3g
Artichoke Quarters - 30g
Pesto Princess Basil Pesto - 20ml
OH CRUMBS!
Preheat the oven to 200°C. Whisk 1 egg in a shallow dish with a splash of water. In a second shallow dish, combine the Italian crumb, ½ the Italian-style cheese, and seasoning. Coat the Aubergine in the egg mixture, and then in the crumb. Press the crumb into the aubergine so that it sticks. Set aside.
TOMATO SAUCE
In a bowl, combine the cooked chopped tomato, the garlic (to taste), 100ml [200ml]|#7DA0D7 of water, and seasoning.
GOLDEN AUBS
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the Aubergine until golden, 2-3 minutes per side. Drain on paper towel.
GET BAKING
Place the fried Aubergine on a greased baking tray. Top with the tomato sauce, the mozzarella, and the remaining Italian-style cheese. Bake in the hot oven until the cheese is melted, and the aubergine is cooked through, 10-12 minutes. Alternatively, pop a piece of tinfoil in the air fryer. Add the aubergine topped with the sauce, the mozzarella, and the remaining Italian-style cheese. Cook at 200°C for 6-8 minutes.
ARTICHOKE SALAD
In a bowl, combine the salad leaves, ½ the oregano, the artichokes, a drizzle of olive oil, and seasoning.
THIS PARM CAN DO NO WRONG!
Plate up the Aubergine parm. Dollop over the pesto and sprinkle with the remaining oregano. Serve the salad on the side. Dig in, Chef!
Italian Crumb - 200ml
Grated Italian-style Hard Cheese - 80ml
Aubergine - 500g
Cooked Chopped Tomato - 200g
Garlic Clove - 1
Grated Mozzarella Cheese - 100g
Salad Leaves - 40g
Fresh Oregano - 5g
Artichoke Quarters - 60g
Pesto Princess Basil Pesto - 40ml
OH CRUMBS!
Preheat the oven to 200°C. Whisk 2 eggs in a shallow dish with a splash of water. In a second shallow dish, combine the Italian crumb, ½ the Italian-style cheese, and seasoning. Coat the Aubergine in the egg mixture, and then in the crumb. Press the crumb into the aubergine so that it sticks. Set aside.
TOMATO SAUCE
In a bowl, combine the cooked chopped tomato, the garlic (to taste), 300ml [400ml]|#7DA0D7 of water, and seasoning.
GOLDEN AUBS
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the Aubergine until golden, 2-3 minutes per side. You may need to do this step in batches. Drain on paper towel.
GET BAKING
Place the fried Aubergine on a greased baking tray. Top with the tomato sauce, the mozzarella, and the remaining Italian-style cheese. Bake in the hot oven until the cheese is melted, and the aubergine is cooked through, 12-15 minutes. Alternatively, pop a piece of tinfoil in the air fryer. Add the aubergine topped with the sauce, the mozzarella, and the remaining Italian-style cheese. Cook at 200°C for 8-10 minutes.
ARTICHOKE SALAD
In a bowl, combine the salad leaves, ½ the oregano, the artichokes, a drizzle of olive oil, and seasoning.
THIS PARM CAN DO NO WRONG!
Plate up the Aubergine parm. Dollop over the pesto and sprinkle with the remaining oregano. Serve the salad on the side. Dig in, Chef!
Italian Crumb - 300ml
Grated Italian-style Hard Cheese - 125ml
Aubergine - 750g
Cooked Chopped Tomato - 300g
Garlic Cloves - 2
Grated Mozzarella Cheese - 150g
Salad Leaves - 60g
Fresh Oregano - 8g
Artichoke Quarters - 90g
Pesto Princess Basil Pesto - 60ml
OH CRUMBS!
Preheat the oven to 200°C. Whisk 2 eggs in a shallow dish with a splash of water. In a second shallow dish, combine the Italian crumb, ½ the Italian-style cheese, and seasoning. Coat the Aubergine in the egg mixture, and then in the crumb. Press the crumb into the aubergine so that it sticks. Set aside.
TOMATO SAUCE
In a bowl, combine the cooked chopped tomato, the garlic (to taste), 300ml [400ml]|#7DA0D7 of water, and seasoning.
GOLDEN AUBS
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the Aubergine until golden, 2-3 minutes per side. You may need to do this step in batches. Drain on paper towel.
GET BAKING
Place the fried Aubergine on a greased baking tray. Top with the tomato sauce, the mozzarella, and the remaining Italian-style cheese. Bake in the hot oven until the cheese is melted, and the aubergine is cooked through, 12-15 minutes. Alternatively, pop a piece of tinfoil in the air fryer. Add the aubergine topped with the sauce, the mozzarella, and the remaining Italian-style cheese. Cook at 200°C for 8-10 minutes.
ARTICHOKE SALAD
In a bowl, combine the salad leaves, ½ the oregano, the artichokes, a drizzle of olive oil, and seasoning.
THIS PARM CAN DO NO WRONG!
Plate up the Aubergine parm. Dollop over the pesto and sprinkle with the remaining oregano. Serve the salad on the side. Dig in, Chef!
Italian Crumb - 400ml
Grated Italian-style Hard Cheese - 160ml
Aubergine - 1kg
Cooked Chopped Tomato - 400g
Garlic Cloves - 2
Grated Mozzarella Cheese - 200g
Salad Leaves - 80g
Fresh Oregano - 10g
Artichoke Quarters - 120g
Pesto Princess Basil Pesto - 80ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R174.67
for 4 servings · R43.67 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Grated Italian-style Hard Cheese needs 160 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Aubergine needs 1 kgMacaroni 500 g 500 g at R22.99 · 2.0× packsR45.98
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 27% of packR13.33
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Grated Mozzarella Cheese needs 200 gAyrshire Mozzarella Cheese 600 g 600 g at R129.99 · 33% of packR43.33
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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Fresh Oregano needs 10 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Basil Pesto
- Italian Crumb
- Artichoke Quarters
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Aubergine Parmigiana?
The preparation time for Aubergine Parmigiana with an artichoke salad & pesto is between 25 and 40 minutes.
What is the total time required to make Aubergine Parmigiana with an artichoke salad & pesto?
The total time required to make Aubergine Parmigiana with an artichoke salad & pesto is between 40 and 55 minutes.
How many servings does Aubergine Parmigiana provide?
4 servings
What are the main ingredients in Aubergine Parmigiana?
Artichoke Quarters, Aubergine, Cooked Chopped Tomato, Fresh Oregano, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Grated Mozzarella Cheese, Italian Crumb, Pesto Princess Basil Pesto, Salad Leaves
What is the nutritional information of Aubergine Parmigiana?
Calories: 583, Carbs: 61 grams, Fat: grams, Protein: 27.1 grams, Sugar: 17.4 grams, Salt: 1183 grams
How do I prepare Aubergine Parmigiana?
THIS PARM CAN DO NO WRONG!: Plate up the aubergine parm. Dollop over the pesto and sprinkle with the remaining oregano. Serve the salad on the side. Dig in, Chef! ARTICHOKE SALAD: In a bowl, combine the salad leaves, ½ the oregano, the artichokes, a drizzle of olive oil, and seasoning. GET BAKING: Place the fried aubergine on a greased baking tray. Top with the tomato sauce, the mozzarella, and the remaining Italian-style cheese. Bake in the hot oven until the cheese is melted, and the aubergine is cooked through, 10-12 minutes. Alternatively, pop a piece of tinfoil in the air fryer. Add the aubergine topped with the sauce, the mozzarella, and the remaining Italian-style cheese. Cook at 200°C for 6-8 minutes. GOLDEN AUBS: Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the aubergine until golden, 2-3 minutes per side. Drain on paper towel. TOMATO SAUCE: In a bowl, combine the cooked chopped tomato, the garlic (to taste), 100ml [200ml]|#7DA0D7 of water, and seasoning. OH CRUMBS!: Preheat the oven to 200°C. Whisk 1 egg in a shallow dish with a splash of water. In a second shallow dish, combine the Italian crumb, ½ the Italian-style cheese, and seasoning. Coat the aubergine in the egg mixture, and then in the crumb. Press the crumb into the aubergine so that it sticks. Set aside.
What should be prepared from my kitchen to make Aubergine Parmigiana?
Artichoke Quarters, Aubergine, Cooked Chopped Tomato, Fresh Oregano, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Grated Mozzarella Cheese, Italian Crumb, Pesto Princess Basil Pesto, Salad Leaves
How many calories does Aubergine Parmigiana have?
583 calories
How much fat content does Aubergine Parmigiana have?
grams