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 Hearts
- 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
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Egg/s
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 grated Italian-style cheese, and seasoning. Coat the Aubergine rounds 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 grated garlic (to taste), and seasoning.
GOLDEN AUBS
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed 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 garlicky Cooked Chopped Tomato, 20ml of water, the grated 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.
ARTICHOKE SALAD
In a bowl, combine the rinsed Salad Leaves, ½ the chopped oregano, the artichoke quarters, 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 Hearts - 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 grated Italian-style cheese, and seasoning. Coat the Aubergine rounds 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 grated garlic (to taste), and seasoning.
GOLDEN AUBS
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed 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 garlicky Cooked Chopped Tomato, 40ml of water, the grated 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.
ARTICHOKE SALAD
In a bowl, combine the rinsed Salad Leaves, ½ the chopped oregano, the artichoke quarters, 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 Cloves - 2
Grated Mozzarella Cheese - 100g
Salad Leaves - 40g
Fresh Oregano - 5g
Artichoke Hearts - 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 grated Italian-style cheese, and seasoning. Coat the Aubergine rounds 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 grated garlic (to taste), and seasoning.
GOLDEN AUBS
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed 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 garlicky Cooked Chopped Tomato, 60ml of water, the grated 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.
ARTICHOKE SALAD
In a bowl, combine the rinsed Salad Leaves, ½ the chopped oregano, the artichoke quarters, 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 Hearts - 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 grated Italian-style cheese, and seasoning. Coat the Aubergine rounds 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 grated garlic (to taste), and seasoning.
GOLDEN AUBS
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed 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 garlicky Cooked Chopped Tomato, 80ml of water, the grated 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.
ARTICHOKE SALAD
In a bowl, combine the rinsed Salad Leaves, ½ the chopped oregano, the artichoke quarters, 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 - 1000g
Cooked Chopped Tomato - 400g
Garlic Cloves - 4
Grated Mozzarella Cheese - 200g
Salad Leaves - 80g
Fresh Oregano - 10g
Artichoke Hearts - 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 Hearts, 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 Vegetarian Aubergine Parmigiana?
Calories: 596, Carbs: 61 grams, Fat: grams, Protein: 27.3 grams, Sugar: 17.3 grams, Salt: 1104 grams
How do I prepare Vegetarian Aubergine Parmigiana?
TOMATO SAUCE: In a bowl, combine the cooked chopped tomato, the grated garlic (to taste), and seasoning. GOLDEN AUBS: Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed aubergine until golden, 2-3 minutes per side. Drain on paper towel. 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 garlicky cooked chopped tomato, 40ml of water, the grated 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. ARTICHOKE SALAD: In a bowl, combine the rinsed salad leaves, ½ the chopped oregano, the artichoke quarters, 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 grated Italian-style cheese, and seasoning. Coat the aubergine rounds 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 Hearts, 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 Vegetarian Aubergine Parmigiana have?
596 calories
How much fat content does Vegetarian Aubergine Parmigiana have?
grams