Eggplant (Aubergine) Parmigiana
40 mins (prep 20, cooking 20)
13 ingredients
4 servings
Adapted from a recipe by Australian chef Huey (Iain Hewitson) who hosts a popular TV cooking show twice daily. Posted for the 2005 Zaar World Tour. UPDATE: In her review, BarbryT commented that it is not specified where the fresh basil is used. You could add it on top of the dish with the parmesan, although when I've made this I've sprinkled it on top just before serving. If you're undecided, perhaps do half and half, then you'll know which you prefer a second time.

Categories:  <-60-mins , onions , italian , tomato , equipment , cheese , one-dish-meal , eggs~dairy , time-to-make , european , easy , main-dish , oven , vegetable , stove-top ,
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Serving Size (132.54 g)
Servings 4
Amount per Serving
Calories 204.23 Calories from Fat 66.6
% Daily Value *
Total Fat 7.4g 45.55%
Saturated Fat 1.02g 20.45%
Trans Fat 0.0g %
Cholesterol 11.25mg 15.0%
Sodium 467.74mg 77.96%
Total Carbohydrate 4.22g 5.63%
Dietary Fiber 1.16 g 18.5%
Sugars 1.51 g %
Protein 19.95g 159.59%
Vitamin A 300.76IU% Vitamin C 0.47mg%
Calcium 608.74mg% Iron 0.42mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium eggplants, red, pasta sauce, pesto sauce, fresh ground pepper, freshly grated parmesan cheese