Eggplant (Aubergine) Parmigiana Recipe

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Eggplant (Aubergine) Parmigiana
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  1. Preheat the oven to 200°C.
  2. Dust the eggplant with flour, dip in egg and panfry in a non-stick pan in oil.
  3. Drain well on paper towels.
  4. Heat a little oil in a large non-stick pan and gently sauté onion and garlic. Add pasta sauce, wine, pesto and pepper. Bring to the boil and boil for a few minutes to allow the liquid to reduce a little. Season to taste.
  5. Put some of the sauce in the base of an ovenproof casserole dish, top with a layer of eggplant, and then mozzarella and sauce. Repeat this process, finishing with a thick layer of sauce and a sprinkling of parmesan.
  6. Cook in the oven for about 20 minutes. If the dish has been pre-prepared, you will need to cook it for longer, probably 30-40 minutes.
  7. Serve with a simple green salad.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 437.86 Kcal (1833 kJ)
Calories from fat 104.02 Kcal
% Daily Value*
Total Fat 11.56g 18%
Cholesterol 136.19mg 45%
Sodium 863.33mg 36%
Potassium 1131.74mg 24%
Total Carbs 44.03g 15%
Sugars 19.66g 79%
Dietary Fiber 12.23g 49%
Protein 30.65g 61%
Vitamin C 10.4mg 17%
Iron 1.9mg 11%
Calcium 697.3mg 70%
Amount Per 100 g
Calories 69.89 Kcal (293 kJ)
Calories from fat 16.6 Kcal
% Daily Value*
Total Fat 1.84g 18%
Cholesterol 21.74mg 45%
Sodium 137.81mg 36%
Potassium 180.65mg 24%
Total Carbs 7.03g 15%
Sugars 3.14g 79%
Dietary Fiber 1.95g 49%
Protein 4.89g 61%
Vitamin C 1.7mg 17%
Iron 0.3mg 11%
Calcium 111.3mg 70%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.9
  • 10

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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