eCook Meal
Vegetarian Aubergine Parmigiana
with an artichoke salad & pesto
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R170.99
for 4 servings · R42.75 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 R45.00 · 27% of packR12.00
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Grated Mozzarella Cheese needs 200 gAyrshire Mozzarella Cheese 600 g 600 g at R124.99 · 33% of packR41.66
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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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 4Baby 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 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, Garlic, Grated Italian-style Hard Cheese, Italian Crumb, Mozzarella Cheese, Oregano, Pesto Princess Basil Pesto, Salad Leaves, Tomato
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. 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. 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! 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, Garlic, Grated Italian-style Hard Cheese, Italian Crumb, Mozzarella Cheese, Oregano, Pesto Princess Basil Pesto, Salad Leaves, Tomato
How many calories does Vegetarian Aubergine Parmigiana have?
591 calories
How much fat content does Vegetarian Aubergine Parmigiana have?
grams