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!
Vegetarian Aubergine Parmigiana
Vegetarian Aubergine Parmigiana
with an artichoke salad & pesto
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Artichoke Quarters
- Aubergine
- Cooked Chopped Tomato
- Fresh Oregano
- Garlic Clove/s
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Grated Mozzarella Cheese
- Italian Crumb
- Pesto Princess Basil Pesto
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Egg/s
- Seasoning (salt & pepper)
- Tinfoil (optional)
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/s - 1
Grated Mozzarella Cheese - 50g
Salad Leaves - 20g
Fresh Oregano - 3g
Artichoke Quarters - 50g
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/s - 2
Grated Mozzarella Cheese - 100g
Salad Leaves - 40g
Fresh Oregano - 5g
Artichoke Quarters - 100g
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 - 3
Grated Mozzarella Cheese - 150g
Salad Leaves - 60g
Fresh Oregano - 8g
Artichoke Quarters - 150g
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 - 4
Grated Mozzarella Cheese - 200g
Salad Leaves - 80g
Fresh Oregano - 10g
Artichoke Quarters - 200g
Pesto Princess Basil Pesto - 80ml
Frequently Asked Questions
What is the preparation time for Vegetarian Aubergine Parmigiana?
The preparation time for Vegetarian Aubergine Parmigiana with an artichoke salad & pesto is between 25 and 40 minutes.
What is the total time required to make Vegetarian Aubergine Parmigiana with an artichoke salad & pesto?
The total time required to make Vegetarian Aubergine Parmigiana with an artichoke salad & pesto is between 40 and 55 minutes.
How many servings does Vegetarian Aubergine Parmigiana provide?
4 servings
What are the main ingredients in Vegetarian Aubergine Parmigiana?
Artichoke Quarters, Aubergine, Cooked Chopped Tomato, Fresh Oregano, Garlic Clove/s, Garlic Cloves, Grated Italian-style Hard Cheese, Grated Mozzarella Cheese, Italian Crumb, Pesto Princess Basil Pesto, Salad Leaves
What is the nutritional information of Vegetarian Aubergine Parmigiana?
Calories: 591, Carbs: 62 grams, Fat: grams, Protein: 27.4 grams, Sugar: 17.7 grams, Salt: 1249 grams
How do I prepare Vegetarian Aubergine Parmigiana?
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. 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! 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. 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 Vegetarian Aubergine Parmigiana?
Artichoke Quarters, Aubergine, Cooked Chopped Tomato, Fresh Oregano, Garlic Clove/s, Garlic Cloves, Grated Italian-style Hard Cheese, Grated Mozzarella Cheese, Italian Crumb, Pesto Princess Basil Pesto, Salad Leaves
How many calories does Vegetarian Aubergine Parmigiana have?
591 calories
How much fat content does Vegetarian Aubergine Parmigiana have?
grams