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Aubergine Parmigiana with Almonds


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Rate this recipe 3.8/5 (20 Votes)


  • 2 aubergines
  • 200g mozzarella or smoked scamorza
  • 4 tbsp breadcrumbs
  • 1 tsp dried oregano
  • 3 tablespoons grated Parmesan cheese
  • a clove of crushed garlic
  • 1 egg
  • 1 tbsp flaked almonds
  • 1 tsp of basil pesto
  • Vegetable stock
  • Olive oil
  • Butter
  • Coarse salt and pepper


servings 6
Level of difficulty Average
Preparation time 120mins
Cooking time 30mins
Cost Average budget


Step 1

Wash the aubergines, remove the stalk and cut into slices. Sprinkle with salt and leave in layers in a colander for 30 minutes.

Rinse them in cold water, then pat dry with paper towel.

Step 2

Pour the crumbs into a shallow dish, mix with chopped garlic, 2 tablespoons of Parmesan and dried oregano. In another bowl beat the egg with tsp pesto and a drizzle of oil, dip the aubergine slices in the egg mixture and finally in the breadcrumbs / parmesan, shaking them to remove the excess. On a baking sheet covered with parchment paper, pour a small amount of olive oil and arrange aubergine slices next to each other. Brush with olive oil with a brush and put them in a preheated oven at 200 ° C. about 20 min. Turn over half cooked. Turn off the oven when aubergine are lightly colored. Leave to cool. Prepare an oven dish, place a layer of aubergine and cheese "scamorza smoked" or mozzarella, then repeat with another layer of aubergine , etc., until the end of the ingredients, ending with aubergine and grated Parmesan. Add two ladles of vegetable stock and bake at 200 ° C for 20/30 min. Small note: The preparation you can prepare in advance and keep it in the fridge overnight to bake. You can also freeze it and put in the oven at the last moment.

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