- 2 large aubergines (eggplants)
- 2 cups marinara sauce
- 1 cup breadcrumbs
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh basil leaves, chopped
- 3 cloves of garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Preheat your oven to 200°C (400°F). Grab your aubergines, wash them thoroughly, and remove the stems. Slice them into 1/4-inch thick rounds. Sprinkle a generous pinch of salt on each side of the slices and let them sit for about 15 minutes. This helps draw out excess moisture.
While the aubergines are resting, let’s make the breadcrumb mixture. In a bowl, combine the breadcrumbs, minced garlic, half of the grated Parmesan cheese, and a dash of salt and pepper. Mix everything together and set it aside.
After the 15 minutes, you’ll notice droplets of moisture on the aubergine slices. Pat them dry with a clean kitchen towel or paper towel. Heat some olive oil in a large skillet over medium-high heat. Working in batches, sauté the aubergine slices for about 2-3 minutes on each side until they turn golden brown. Remove them from the skillet and set them aside.
Take a baking dish and spread a thin layer of marinara sauce on the bottom. Place a single layer of aubergine slices on top of the sauce, overlapping them slightly. Sprinkle some shredded mozzarella cheese and chopped basil over the aubergines. Repeat these layers until you run out of ingredients, ending a generous topping of mozzarella cheese and the remaining grated Parmesan cheese.
Sprinkle the breadcrumb mixture evenly over the top, creating a golden crust that will make your taste buds dance with joy! Pop the baking dish into the preheated oven and bake for approximately 30-35 minutes, or until the cheese is bubbly and the top is beautifully golden.
Serve your Aubergine Parmigiana Bake while it’s still warm, garnishing it with some additional fresh basil leaves.
You can pair it with a side salad, garlic bread, or enjoy it as a scrumptious main course on its own.