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Baked Eggplant Parmigiana

Updated: May 20, 2023

In an egg-citing new collaboration, we're thrilled to feature Teresa, the culinary genius behind @thegastronomista. With Spanish roots coursing through her veins and an unyielding love for Italian fare, she infuses a unique twist in every dish. Trust us when we say that her rendition of this classic will undoubtedly tantalize your taste buds!

Nutritional content

Servings: 4 -5 person

Prep time: 10mins

Cook time: 35mins

Estimated Nutritional Information per serving

  • Calories: 300-400 calories per serving

  • Fat: 20-25 grams

  • Carbohydrates: 20-25 grams

  • Protein: 10-15 grams

  • Fiber: 5-8 grams


  • 3 aubergines

  • Splash of olive oil

  • 1 onion

  • 1 clove of garlic

  • Fresh basil

  • 1kg fresh ripe tomatoes

  • Sprinkling of Parmesan cheese (freshly grated)

  • 200g mozzarella cheese


  1. Preheat the oven at 190ºC

  2. Slice the aubergines very thin (with help of a mandoline if possible). Peel and finely chop the onion, and peel and finely slice the garlic.

  3. Place a large pan on a medium heat with 2 or 3 lugs of olive oil,

  4. Peel, chop and the onion and garlic,

  5. Place in a baking tray the tomatoes, garlic, onions and bake 40mins at 180.c

  6. Blend with olive oil, salt and fresh basil leaves

  7. Grill the aubergines on both sides until lightly charred – you'll need to work in batches.

  8. Season the tomato sauce carefully with sea salt, black pepper, then pick in the basil. You can leave the sauce chunky or you can purée it with a blender.

  9. Spoon a layer of tomato sauce into a baking dish, then add a fine scattering of Parmesan, followed by a single layer of aubergines. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.

  10. Place the mozzarella on top.

  11. Bake at 190°C for 30 minutes, or until golden, crisp and bubbly – it’s best eaten straight away


Storage : Baked Eggplant Parmesan can be stored in the refrigerator for up to 3-4 days.


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