This Golden Aubergine Parmigiana is a comforting Italian classic made with tender layers of eggplant, rich tomato sauce, and plenty of melted mozzarella and Parmesan cheese. Baked until golden and bubbly, this hearty vegetarian dish is perfect for family dinners and cozy evenings.

Ingredients

• 2 large eggplants (aubergines), sliced into ¼-inch rounds
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3 cups marinara sauce
• 12 oz mozzarella cheese, sliced or shredded
• ¾ cup grated Parmesan cheese
• ½ cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• Fresh basil leaves, for garnish

Instructions

1. Sprinkle the eggplant slices with salt and let them rest for 30 minutes. Pat dry.
2. Prepare three bowls with flour, beaten eggs, and breadcrumbs mixed with Italian seasoning.
3. Coat each eggplant slice in flour, then egg, and finally breadcrumbs.
4. Bake at 425°F (220°C) for 20–25 minutes, flipping halfway through, until golden.
5. Spread a layer of marinara sauce in a baking dish.
6. Add a layer of eggplant slices, mozzarella, and Parmesan cheese.
7. Repeat the layers until all ingredients are used.
8. Finish with mozzarella and Parmesan on top.
9. Bake for 25–30 minutes, until bubbly and golden brown.
10. Let rest for 10 minutes, garnish with fresh basil, and serve warm.