Aubergine Bake

Lasagna's Cousin's Recipe

Author

Veronica Carlson
March 03, 2026

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The traditional Melanzane Alla Parmigiana is the classic baked dish referring to the layered baked preparation. Traditionally, the aubergine is coated with flour only. For this recipe, I have used a breading technique which you can use for chicken schnitzel and other recipes that require breading.

Let’s make some Aubergine Bake 🍆🍅🧀🥚🌾🫓🌿🧂

This is what you will need for this recipe: 🥣 🥄

Ingredients 🍆🍅🧀🥚🌾🫓🌿🧂
• 1 Medium Aubergine, sliced lengthways
• Salt, to taste
• 150g Flour (1 Cup)
• 2 Eggs
• 150g Breadcrumbs/Matzo Meal (1½ Cups)
• 5ml Dried Oregano (1 Teaspoon)
• 2.5ml Garlic Powder (½ Teaspoon)
• 2.5ml Dried Parsley (½ Teaspoon)
• 2.5ml Dried Basil (½ Teaspoon)
• 400g Chopped Tomatoes (1½ Cups)
• 100g Ricotta Cheese (½ Cup)
• Mozzarella Cheese, enough to cover the top

Method 📖
1. Preheat oven: Turn the oven on to 200°C (400°F).
2. Prepare aubergine: Slice the aubergine thinly lengthways and sprinkle lightly with salt on both sides.
3. Set up coating: Place the flour in one shallow bowl.
4. Crack and check the eggs into a second bowl and add the garlic powder and mix well. In a third bowl, mix the breadcrumbs with the oregano, parsley and basil.
5. Coat slices: Take each aubergine slice and coat it first in the flour, then in the egg, then in the breadcrumb mixture.
6. Bake slices: Lay the coated slices on a baking tray and bake for 8 minutes. Turn them over and bake for another 8 minutes until lightly golden.
7. Make sauce: While the aubergine is baking, mix the chopped tomatoes with the ricotta and herbs until smooth.
8. Layer dish: Remove the aubergine from the oven. In an oven-proof dish, add a layer of tomato and ricotta mixture, then a layer of aubergine, and repeat until everything is used up.
9. Add cheese: Sprinkle mozzarella over the top.
10. Bake: Return to the oven and bake for 12–15 minutes until hot and bubbling.

Serve hot as a simple Italian-style dish.

Don’t Forget! 📌

For this recipe, I have used mozzarella cheese as the topping. To make the more traditional Aubergine Parmesan, omit breading the aubergine, simply dip the aubergine in flour and then bake in the oven, turning once. Then add the tomato sauce and top with Parmesan cheese.