Eggplant/Aubergine Parmigiana Recipe (Parmigiana di Melanzane)
Comforting, naturally gluten-free Eggplant Parmigiana layered with oven-baked eggplant, homemade tomato sauce, and high-protein, lactose-free cheese. Light summer dish, nourishing, super delicious, and packed with Mediterranean flavor.
Equipment
Ingredients
- 3 medium Eggplant sliced lengthwise into 1 cm thick slices
- 1 tsp Salt
- 2 tbsp Extra virgin olive oil
- 150 g Parmigiano Reggiano
- 300 g cheese Eatlean lactose-free grated
- 1 L Tomato sauce homemade or store-bought
- ½ tsp Dry oregano
- 1 handful Basil leaves fresh
Instructions
- Prep the eggplants: Slice the eggplant with a mandoline ot with a knife. Salt both sides of the slices, and layer in a colander. Leave for 30 minutes to remove bitterness. Rinse and pat dry.
- Roast: brush with oil and roast at 200°C for 20 minutes, flipping once.
- Layer: In a ceramic baking dish, spoon a layer of tomato sauce. Add a layer of eggplant, sprinkle with cheese, mix with half of the Parmesan, spoon over more sauce, and add a few basil leaves. Repeat until done. Finish with cheese and the remaining Parmesan.
- Bake: Bake at 180°C (fan 160°C) for 30–35 minutes until golden and bubbling.
- Rest: Let rest for 10–15 minutes before slicing.
Notes
Cheese Tip:
I use and like Eatlean cheddar for its high protein and lactose-free benefits, but any good-quality lactose-free cheese will work. For a vegan version, go with a meltable plant-based cheese. Tomato Sauce:
Use homemade tomato sauce for the best flavor and gut health. Mine is made with olive oil, garlic, oregano, and ripe tomatoes – I’ll link it for you above. Make-Ahead Friendly:
You can grill/bake the eggplants and assemble the dish a day ahead. Store in the fridge and bake when ready to serve. It freezes well, too! Texture Secret:
Salting the eggplants is key – don’t skip it! It draws out bitterness and helps them cook to perfection without becoming soggy. Topping Ideas:
Try crushed walnuts or gluten-free breadcrumbs mixed with flaxseed for a crunchy topping. Serving Suggestions:
Delicious with a rocket salad and lemon vinaigrette, or as a side to grilled protein. Storage:
It keeps in the fridge for up to 3 days. Reheat gently in the oven at 160°C.
I use and like Eatlean cheddar for its high protein and lactose-free benefits, but any good-quality lactose-free cheese will work. For a vegan version, go with a meltable plant-based cheese. Tomato Sauce:
Use homemade tomato sauce for the best flavor and gut health. Mine is made with olive oil, garlic, oregano, and ripe tomatoes – I’ll link it for you above. Make-Ahead Friendly:
You can grill/bake the eggplants and assemble the dish a day ahead. Store in the fridge and bake when ready to serve. It freezes well, too! Texture Secret:
Salting the eggplants is key – don’t skip it! It draws out bitterness and helps them cook to perfection without becoming soggy. Topping Ideas:
Try crushed walnuts or gluten-free breadcrumbs mixed with flaxseed for a crunchy topping. Serving Suggestions:
Delicious with a rocket salad and lemon vinaigrette, or as a side to grilled protein. Storage:
It keeps in the fridge for up to 3 days. Reheat gently in the oven at 160°C.
YourDani x x
Nutrition
Serving: 1servingCalories: 442kcalCarbohydrates: 25gProtein: 25gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 67mgSodium: 1938mgPotassium: 1100mgFiber: 9gSugar: 15gVitamin A: 1514IUVitamin C: 17mgCalcium: 695mgIron: 3mg
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