Baked Aubergine Parmigiana Fingers Recipe
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Aubergine (also known as eggplant) Parmigiana, is a classic Italian dish that showcases the versatility and rich flavours of aubergines. This mouthwatering recipe incorporates layers of fried or roasted eggplant slices, tomato sauce, mozzarella cheese, and aromatic herbs like basil or oregano. Each layer is carefully stacked and baked until the cheese turns golden and bubbly, creating a deliciously satisfying dish. With its harmonious blend of textures and flavours, Aubergine Parmigiana serves as a delightful vegetarian main course or a hearty side dish, showcasing the beauty of Italian cuisine.
Aubergine Parmigiana for Baby-Led Weaning: Finger-Friendly Delight
As the nurturing journey of introducing solid foods to our little ones unfolds, adapting beloved recipes to suit their delicate needs becomes a joyful challenge for me. In the realm of baby-led weaning, the delectable Aubergine Parmigiana has undergone a delightful transformation, rendering it effortlessly manageable for our little ones. By skillfully peeling the aubergine, the traditional layers are transformed into smooth, finger-sized pieces—a perfect fit for their exploring little hands. Embellished with the luscious medley of tomato puree, gooey mozzarella, and a sprinkle of herbs, these tender aubergine fingers become a delightful feast. The modified version of Aubergine Parmigiana not only offers a visual appeal but also ensures a safe and savoury dining experience for our precious little ones on their exciting culinary journey.
Aubergine, is a fantastic addition to a baby's diet during the baby-led weaning phase. Packed with essential nutrients, aubergines offer numerous benefits for growing infants. Firstly, they are a great source of fibre, which aids in digestion and helps prevent constipation. Additionally, aubergines contain antioxidants such as nasunin, known for their anti-inflammatory properties, which are crucial for a baby's developing immune system. Aubergines are also low in calories, making them an excellent choice for maintaining a healthy weight. Including aubergine in a baby's diet can introduce them to different flavours and textures, encouraging sensory exploration and developing a diverse palate. Overall, aubergines are a nutritious and versatile vegetable that provides numerous health benefits for babies during the weaning process.
Using tomato puree in a baby's diet during baby-led weaning can offer several benefits. Tomato puree is not only packed with essential vitamins and minerals like Vitamin C, potassium, and folate, but it is also a great source of antioxidants. These antioxidants help to protect the baby's little body from harmful free radicals. Additionally, tomato puree is naturally sweet and flavourful, making it an excellent ingredient to introduce new tastes and textures to a baby's palate. Its smooth texture is also ideal for babies who are just starting to explore solid foods. Furthermore, tomato puree is versatile and can be easily mixed with other purees or added to sauces, soups, or pasta dishes for added nutrition, making it a convenient ingredient to include in a baby's weaning journey.
Can I give mozzarella to my baby? Mozzarella can be a suitable option for baby-led weaning, provided your baby is ready to consume solid foods and has no allergies or sensitivities to dairy products. Mozzarella is a mild and soft cheese, making it easier for your little one to chew and swallow. It is a good source of calcium and protein, which are essential for your baby's growth and development. However, it's important to ensure that the mozzarella is cut into small, manageable pieces to prevent choking hazards. Additionally, opt for low-salt or unsalted varieties to avoid excessive salt intake. As with any new food, it's recommended to introduce mozzarella gradually and monitor your baby for any adverse reactions.
Using herbs as a seasoning instead of salt? I have found immense joy in using herbs as a seasoning instead of salt for my little one. Herbs not only infuse flavours into their food, but they also introduce a wide array of aromatic and natural compounds that are beneficial for their developing palates. By opting for herbs, I can offer my baby a diverse and exciting culinary experience, while avoiding the potentially harmful effects of excessive salt intake. Additionally, using herbs allows me to incorporate various health benefits into their meals, as many herbs possess anti-inflammatory, antioxidant, and antibacterial properties. Embracing herbs as a seasoning for my baby's meals has not only nourished their taste buds, but also nurtured their overall well-being.
Ingredient information
Aubergine - One of the great weaning vegetables, this can be made into so many different recipes, another favourite is an aubergine dip!
Tomato Puree - This versatile puree I always store in the fridge once opened, you can make so many different recipes with tomato puree, for example broccoli pizza or pizza pockets, or even ketchup!
Oregano - I always have oregano in the store cupboard, so versatile and you can make great pasta dishes with it!
Garlic granules - If you do not have fresh garlic garlic granules are a great alternative. 1 teaspoon is approximately 1 garlic clove!
Mozzarella - I have used pre grated mozzarella for convenience and works best for this recipe.
Serving suggestion
The aubergine parmigiana fingers are great served on their own as a snack, or they can be served with a tomato sauce for pasta, classic spaghetti bolognaise, some white bread, or even some tomato ketchup!
Storage instructions
The best way to store the aubergine parmigiana fingers is in an airtight container. They can be kept in the airtight container for up to 3 days.
If you wanted to freeze the aubergine parmigiana fingers, you absolutely can. Make sure that when they have been cooked that they have cooled down fully. Store them in an airtight container or in airtight freezer bags. They can be kept in the freezer for up to 3 months. Its best to label the bags or airtight container with the date and what it is (I use masking tape for the container and write on the bags).
To defrost, you will need to take out what you need from the freezer and keep in the airtight container/freezer bag if possible and leave in the fridge overnight to thaw.
To reheat, pre heat your oven to 180C or 350F and pop on a lined baking tray and heat for 10-15 minutes. Leave to cool before serving to your baby.
Once you have defrosted you will not be able to refreeze the aubergine parmigiana fingers. They will need to be eaten on that day too, so its best to just take out what you need from the freezer.
Equipment used to help with this recipe
Baking tray - I have chosen to use a non-stick and BPA free baking sheet - they are easy to clean and, if you buy more than one, easily stackable and easily stored.
Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use.
Mixing bowl - I like to use a stainless steel mixing bowl - they are usually lightweight and easy to clean.
Recipe | Aubergine Parmigiana Fingers
Ingredients
Makes 9-10 fingers
1 Aubergine, peeled and sliced into 1cm fingers (approx, doesn’t have to be exact)
3 tablespoons tomato puree
1 teaspoon garlic granules
2 teaspoons oregano
125g grated mozzarella
Instructions
Start by lining a baking sheet with parchment paper, and pre heating your oven to 180 C or 350F.
Next, prepare your aubergine by peeling and slicing into fingers, and set aside.
Mix together in a mixing bowl the garlic granules, oregano and mozzarella, and set aside.
Squeeze your tomato puree into a bowl and start coating an aubergine finger with tomato puree on each side.
Place the finger into the mozzarella mixture, and coat each side with the mozzarella mixture on each side. Place the finger onto the baking sheet.
Repeat with all of the aubergine fingers.
Pop the baking sheet into the oven and cook for 20 minutes.
Hope you and your family enjoy!
Recipe notes
If you wanted to make the recipe vegan/dairy free, all you will need to do is choose a vegan/dairy free cheese of your choice.
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These rice balls use cooked risotto rice combined with cheddar cheese and grated carrot before being rolled into a ball. A great baby led weaning finger food.