When life gives you aubergines, make Vegetarian Aubergine Parmigiana! This is of the most iconic and tasty Italian dishes that is prepared with layers of eggplant (aubergine), tomato sauce, basil and cheese. It is an easy recipe , perfect for a mid-week meal when served with plenty of fresh salad and rosemary goats cheese focaccia .
It is also known as Parmigiana di Melanzane in Italian and Eggplant Parmesan in the states.
My recipe is definitely an easy aubergine parmigiana recipe because there is no frying or breading involved! It is also gluten-free as no breadcrumbs are added.
Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Aubergine – aka eggplant. Use eggplants that have glossy firm skin and use large ones if possible. Use a sharp knife to cut into eggplant slices.
Passata – I find using passata the easiest because it is already cooked and the tomatoes are concentrated.
If making from scratch, you can follow this marinara sauce recipe which is full of flavour.
You can also buy a ready made pizza sauce which is flavoured and will save you time.
Garlic – you need minced garlic cloves to flavour the passata
Oregano – dried or fresh oregano
Sugar – to cut through the acidity of the passata
Mozzarella cheese – mozzarella cheese works best because it is stringy, gooey and melts really well.
Vegetarian hard cheese – sadly parmesan cheese is not vegetarian as it contains animal rennet. This is the case for parmigiano reggiano. You can find vegetarian alternatives – just take a look on the packaging.
Extra Virgin Olive Oil or a cooking oil spray
Fresh basil leaves – do not substitute fresh basil for dried basil as the flavours will not be the same.
Salt to taste, black pepper optional
Vegan Eggplant Parmigiana
For vegan eggplant parmesan, use dairy-free mozzarella and a vegan hard cheese alternative.
Pro Tips
Ensure to dry the aubergine with paper towels or else the moisture will make it mushy when cooking
It is important to note that if your passata is runny, you will need to cook it down to remove the excess moisture. Simply heat it in a pan until it thickens to a pasta sauce consistency. If you skip this step, the juices may lead to soggy parmigiana.
Make sure the casserole dish you use fits neatly inside your air fryer.
How to make easy aubergine parmigiana in air fryer
Wash the aubergines and pat dry with a paper towel
Cut them into slices 1 cm thick
Preheat the air fryer to 205 C or 400 F
Spray a little cooking oil spray in the basket
Arrange the aubergine slices in a single layer in the air fryer basket
Spray with more oil on top. Alternatively brush with oil if that’s what you’re using
Air Fry at 205C / 400F until the slices have lightly browned
Air Fry in batches
Meanwhile, you can flavour the passata. Add in minced garlic, sugar, dried oregano and salt and give a good stir.
Cook in the microwave or on the stove to for few minutes to reduce the moisture.
Alternate layer the aubergines, passata, basil and hard vegetarian cheese in a heatproof casserole dish, finally topping with passata, mozzarella and hard cheese.
Air Fry at 190C / 380 F for about 15 minutes or until the cheese is melting and bubbly.
Scatter with a few leaves of basil and serve hot with fresh salad and crusty bread.
In the Oven
- Heat olive oil in a pan.
- Arrange the eggplant slices in the pan and cook on medium-high heat until golden brown
- Arrange the parmigiana in the same manner as above.
- Bake in the oven for 30 minutes at 190 C.
Serving Suggestions
- Tuscan Bread Salad
- Garlic Bread. Sometimes, I pair it with this quick Buckwheat soda bread .
- Pesto Potato Salad
- Orzo Pasta Salad
- These crispy air fryer diced potatoes are perfect side dish.
Storage
- Allow the Eggplant Parmigiana to cool completely to room temperature before storing it. Place in airtight containers with lids.
- Refrigerate or freeze: If you plan to consume the Eggplant Parmigiana within the next 2-3 days, store it in the refrigerator.
- If you want to store it for a longer period, place it in the freezer. Place the wrapped or covered portions in the freezer. It can typically be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator. Once thawed, you can reheat it in the oven at 350°F (175°C) for about 20-30 minutes or until it’s heated through and the cheese is bubbly and golden.
Other Eggplant/Aubergine Recipes
Aloo Baingan (eggplant and potato curry)
Brinjal Bhaji (Dry aubergine curry)
Stuffed Aubergine with Bulgur Wheat and Buckwheat
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Easy Eggplant Parmigiana (Air fryer Method)
Equipment
- 1 Air fryer mine is the instant pot vortex 5.7L
- 1 Knife
- 1 Chopping board
- 1 heatproof casserole dish 26cmx20cm
Ingredients
- 3 large eggplant aubergine
- 1 tablespoon cooking spray oil
- 1 ball mozzarella cheese 125 grams
- ½ cup vegetarian hard cheese 170 grams
- ¼ cup basil leaves fresh
Tomato Sauce
- 3 cup passata 1 bottle (680ml)
- 4 cloves garlic
- 2 tablespoon sugar
- 3 teaspoon oregano I used dried
- 1 teaspoon salt
Instructions
Prepare the aubergines
- Wash the 3 large eggplant (aubergines) and pat dry with a paper towel
- Cut them into slices 1 cm thick.
- Preheat the air fryer to 205 C or 400 F
- Spray a little 1 tablespoon cooking spray oil in the basket
- Arrange the aubergine slices in a single layer in the air fryer basket
- Spray with more oil on top. Alternatively brush with oil if that’s what you’re using
- Air Fry at 205C / 400F until the slices have lightly browned
- Air Fry in batches.
Tomato sauce
- Meanwhile, you can flavour the 3 cup passata . Add in minced 4 cloves garlic , 2 tablespoon sugar , dried 3 teaspoon oregano and 1 teaspoon salt and give a good stir.
- Cook in the microwave for 5 minutes or on the stove to for few minutes to reduce the moisture.
Air fry Eggplant Parmigiana
- Layer the passata in a heatproof casserole dish.
- Then add a layer of the aubergine slices
- Sprinkle 1/4 cup basil leaves and 1/2 cup vegetarian hard cheese
- Continue layering this way
- Finally topping with passata, 1 ball mozzarella cheese and hard cheese.
- Air Fry at 190C / 380 F for about 15 minutes or until the cheese is melting and bubbly.
- Scatter with a few leaves of basil and serve hot with fresh salad and crusty bread.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Easy Eggplant Parmigiana (Air fryer Method)
Equipment
- 1 Air fryer mine is the instant pot vortex 5.7L
- 1 Knife
- 1 Chopping board
- 1 heatproof casserole dish 26cmx20cm
Ingredients
- 3 large eggplant aubergine
- 1 tablespoon cooking spray oil
- 1 ball mozzarella cheese 125 grams
- ½ cup vegetarian hard cheese 170 grams
- ¼ cup basil leaves fresh
Tomato Sauce
- 3 cup passata 1 bottle (680ml)
- 4 cloves garlic
- 2 tablespoon sugar
- 3 teaspoon oregano I used dried
- 1 teaspoon salt
Instructions
Prepare the aubergines
- Wash the 3 large eggplant (aubergines) and pat dry with a paper towel
- Cut them into slices 1 cm thick.
- Preheat the air fryer to 205 C or 400 F
- Spray a little 1 tablespoon cooking spray oil in the basket
- Arrange the aubergine slices in a single layer in the air fryer basket
- Spray with more oil on top. Alternatively brush with oil if that’s what you’re using
- Air Fry at 205C / 400F until the slices have lightly browned
- Air Fry in batches.
Tomato sauce
- Meanwhile, you can flavour the 3 cup passata . Add in minced 4 cloves garlic , 2 tablespoon sugar , dried 3 teaspoon oregano and 1 teaspoon salt and give a good stir.
- Cook in the microwave for 5 minutes or on the stove to for few minutes to reduce the moisture.
Air fry Eggplant Parmigiana
- Layer the passata in a heatproof casserole dish.
- Then add a layer of the aubergine slices
- Sprinkle 1/4 cup basil leaves and 1/2 cup vegetarian hard cheese
- Continue layering this way
- Finally topping with passata, 1 ball mozzarella cheese and hard cheese.
- Air Fry at 190C / 380 F for about 15 minutes or until the cheese is melting and bubbly.
- Scatter with a few leaves of basil and serve hot with fresh salad and crusty bread.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
According to many Budapest is one of the most beautiful cities in Europe, with something wonderful around every corner.
Budapest is the capital of Hungary and is situated on the banks of the Danube river. It is made up of three unified cities; Buda, Pest and Óbuda that were united in 1873 when a bridge was built across the river joining Buda and Pest.
| View from the Fisherman’s Bastion -JCO |
Our next day was in Budapest , Hungary through a guided coach tour that left from Vienna . Again this tour was booked from home in advance meaning that we didn’t have to plan much for this day. In what felt like no time at all, we reached the border and made our way into Budapest. The weather was STUNNING! There was barely a single cloud in the sky and the sun was shining brightly – a welcome surprise in early January. Even with such a short drive, it was apparent that we were in a different country – the different architecture and streets.
We first stopped off at Heroes’ Square for a photo stop. It was perfect timing, being around 10 am there wasn’t a huge crowd of tourists. Then it was time for lunch at Varosliget Café. We could pay here in either Euros or Hungarian forint.
We then had a coach tour of both sides Buda and Pest. We drove through Andrassy Avenue which is recognised as a World Heritage Site since 2002. Lined with the most spectacular neo-renaissance mansions and grand cafes, it was an absolute pleasure to drive through.
We passed Dohany Synagogue , one of the largest synagogues outside of Israel, before winding our way up Castle Hill with some truly spectacular views.
From here, we disembarked from the bus and was taken on a walking tour of the Castle District. Here, we were surrounded by medieval, baroque and 19th-century buildings. We made our way to the Fisherman’s Bastion which was probably a personal highlight!
The view of the parliament building from here was breath-taking. Turning the corner brought us to Matthias Church . The steady sunshine basked the church in a gorgeous light and brought out all of the colours on the roof of the church – all set against a clear blue sky.
Even though we were taken up by coach, it is also possible to ride the funicular up Castle Hill to Buda Castle. This funicular was opened in 1870 and is the 2nd oldest of its type in the world. The journey has been sped down so passengers can enjoy the view for longer. It runs until 10pm.
We were then given a few hours of free time to explore ourselves. It was nice to stretch our legs again and discover Budapest ourselves. Meandering through, we walked past the Hungarian Opera House before arriving at a large square. From here, we visited St. Stephen’s Basilica . Sadly, we didn’t have much time to go inside. It is also possible to go up to the Dome and take in the views from there.
Walking along the Danube Promenade (which stretches from the Elizabeth Bridge to Chain Bridge), we had a fantastic, unobstructed view of the Buda Castle and the bridge. The sun was slowly setting, making the sky a beautiful pink and purple colour.
Boats were cruising along the Danube, summing up the charisma of Budapest. As we ambled slowly up the promenade, the sheer size of the Parliament was becoming more and more apparent and you could see the detail more and more.
We reached the memorial “ Shoes On the Danube Bank ” which gives remembrance to the Hungarian Jews shot at the banks of the river and swept away by the water.
Finally, after a slow 20/30 minute walk, we got to the Parliament Building. Constructed with 40 million bricks, half a million precious stones and 88 pounds of gold, this building is nothing short of extraordinary. The perspective of looking at it from across the river and being right up close to it both have their own appeal.
Just as we began to make our way back, the sun began setting and lights slowly began turning on. We raced along the Szechenyi Chain Bridge to see the Parliament lit up in all its wonder – well worth it! My mum turned to me and said that it dawned on her that Budapest was used in the Bollywood film – Hum Dil De Chuke Sanam , even though in the movie, they are meant to be in Italy.
Budapest definitely made an impact on both of us and I told my mum that I would love to come back again and this time spend some more time around here.
Through this New Year trip, we also visited Vienna , Salzburg and Innsbruck .
Author- Hayley Dhanecha Notes:- All the pictures are taken by Jagruti’s Cooking Odyssey either by Mobile phone or DSLR.
