Aubergine Parmigiana

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 0mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    398
based on 1 ratings

A dish popular all over Italy, aubergine parmigiana is the perfect family meal, irresistible for vegetarians and meat-eaters alike. Golden fried slices of aubergine are layered with rich tomato sauce, creamy mozzarella, fresh basil, and heaps of aged parmesan cheese.

recipe updated 11 Sep. 2025

Ingredients

  • Parmesan cheese icon
    Parmesan cheese
    150 g
  • Eggplant icon
    Eggplant
    1.3 kg
  • Mozzarella cheese icon
    Mozzarella cheese
    300 g
  • Fresh basil leaves icon
    Fresh basil leaves
    12
  • Vegetable oil icon
    Vegetable oil
    as needed
  • Salt icon
    Salt
    as needed
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    800 g
  • Fresh basil icon
    Fresh basil
    2 sprigs
  • Fine sea salt icon
    Fine sea salt
    1 teaspoon
  • Unsalted butter icon
    Unsalted butter
    1 tablespoon
  • Parmesan cheese icon
    Parmesan cheese
    as needed

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Cooking Chef XL
  • kCook icon Frying pan
  • kCook icon Baking dish - medium

Step preview

  1. Line a plate with paper towels
  2. Cut the aubergine lengthways into 1 cm slices
  3. Add oil into a frying pan
  4. Heat until hot – medium-high heat
  5. Then add some of the aubergine slices in a single layer until the base of the pan is covered
  6. Fry on both sides until golden brown – 4 minutes, medium-high heat
  7. Transfer the cooked aubergine to the plate and sprinkle with salt
  8. Repeat the same process with the rest of aubergine, adding more oil if needed
  9. Fit the Stir Tool
  10. Add olive oil into the appliance bowl
  11. Heat until hot – 1 minute, 110ºC, speed Off
  12. Then add the next ingredients
  13. Cook until softened – 15 minutes, 105ºC, speed Stir 3
  14. Preheat the oven – 200ºC
  15. Grease a baking dish with butter
  16. Add 1 single layer of aubergine slices into the bottom of the baking dish
  17. Spread 1/3 of the tomato mixture on top and cover with 1/3 of mozzarella
  18. Then sprinkle with 3 Tbsp of grated parmesan and reserve the rest for later
  19. Dot some of the chopped basil over
  20. Repeat the same layering process twice more
  21. Then add the final layer of aubergine slices
  22. Sprinkle with the remaining parmesan cheese
  23. Bake until golden brown – 35 minutes, 200ºC
  24. Remove from the oven and let cool – 15 minutes
  25. Grate parmesan cheese over the dish
  26. Serve
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