Aubergine Parmesan Bake

This Aubergine Parmesan Bake features layers of roasted aubergine with marinara and cheese. Perfect for a healthy dinner, it’s a simple recipe that blends rich, savory flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This bake is a nutritious, delicious dinner option that transforms layers of roasted aubergine with marinara and cheese into a delightful treat, perfect for a healthy meal. Easy to prepare, it’s packed with vitamins, protein, and taste. Versatile—serve with salad or alone—this recipe offers a wholesome, satisfying indulgence.

Recipe Tips and Tricks

• Roast Aubergine: Enhances flavor and texture.
• Use Fresh Marinara: Adds better richness and freshness.
• Layer Evenly: Ensures balanced flavors in each bite.
• Check Doneness: Should be bubbly and golden on top.
• Avoid Overcooking: Prevents dryness.
• Serve Warm: Maximizes the cheesy appeal.
• Thicken if Desired: Add more cheese if too runny.
• Rest Before Serving: Allows layers to set.
• Adjust Seasoning: Taste and tweak spices to preference.
• Use Non-Stick Dish: Prevents sticking.

Yield: 6 servings

Aubergine Parmesan Bake

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Aubergine Parmesan bake, healthy dinner delight.

Prep Time 20 minutes

Cook Time 45 minutes

Additional Time 10 minutes

Total Time 1 hour 15 minutes

Ingredients

• ½ cup grated Parmesan cheese
• ½ cup whole wheat breadcrumbs
• ½ tsp salt
• 1 large egg
• 1 tbsp olive oil
• 1.5 cups reduced-fat shredded mozzarella cheese
• 2 cloves garlic, minced
• 2 cups low-sodium marinara sauce
• 2 medium aubergines
• 2 tbsp chopped basil

Instructions

1. Preheat Oven: Set your oven to 400°F (200°C).
2. Prepare Aubergine: Slice aubergines into rounds, brush with olive oil, and roast on a baking sheet for 20 minutes until tender.
3. Beat Egg: In a shallow dish, beat the egg with a pinch of salt.
4. Coat Aubergine: Dip each roasted aubergine slice in the egg, then coat with breadcrumbs.
5. Layer Base: Spread a thin layer of marinara sauce in a non-stick baking dish.
6. Assemble Layers: Place a layer of coated aubergine slices over the sauce, top with more marinara, and sprinkle with mozzarella and Parmesan.
7. Repeat Layers: Continue layering until all aubergine is used, finishing with cheese on top.
8. Bake the Dish: Bake for 25-30 minutes until the cheese is melted and golden.
9. Prepare Garnish: Rinse and chop fresh basil leaves.
10. Serve and Enjoy: Let rest for 10 minutes, then garnish with basil and serve warm, savoring this cheesy delight!

Notes

• Roast aubergine for flavor; use fresh marinara for richness.
• Layer evenly for balance; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for vegan diets with appropriate swaps.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 315Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 54mgSodium 565mgCarbohydrates 41gFiber 8gSugar 12gProtein 14g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Aubergine (2 medium): Sliced, for nutrition.
• Marinara Sauce (2 cups): Low-sodium, for richness.
• Mozzarella Cheese (1.5 cups): Reduced-fat, shredded, for topping.
• Parmesan Cheese (½ cup): Grated, for depth.
• Egg (1 large): For binding.
• Whole Wheat Breadcrumbs (½ cup): For crunch.
• Olive Oil (1 tbsp): For roasting.
• Garlic (2 cloves): Minced, for aroma.
• Salt (½ tsp): Enhances flavor; adjust to taste.
• Basil (2 tbsp): Chopped, for garnish.

Variations and Substitutions

• Aubergine Swap: Use courgette or omit.
• Sauce Swap: Use pesto or omit marinara.
• Mozzarella Swap: Use provolone or omit.
• Parmesan Swap: Use nutritional yeast or omit.
• Egg Swap: Use flax egg or omit.
• Breadcrumbs Swap: Use panko or omit.
• Oil Swap: Use avocado oil or omit.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Salt Swap: Use sea salt or omit.
• Herb Swap: Use parsley or omit basil.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; reheat in oven.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Warm at 350°F for 20-25 minutes.

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Until you can read, Aubergine Falafel Wraps with Hummus