Aubergine à la Parmigiana Recipe For Baby and Toddler
Table of Contents
Baked Aubergine Parmigiana
This is a classic northern Italian recipe that showcases the versatility and rich flavours of aubergines. This mouth-watering aubergine à la parmigiana recipe for baby and toddler is at the top of my list for yummy recipes. A great recipe if your little one is trying aubergine for the first time.
Typically the eggplant parmigiana recipe incorporates layers of shallow fry or roasted eggplant slices, tomato sauce, mozzarella cheese, and aromatic herbs like basil or oregano. But I have made the recipe into a finger food option for baby led weaning.
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.
Finger-sized pieces—a perfect fit for their exploring little hands. 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 and joy of food from the outset but also ensures a safe and right way of savoury dining for our precious little ones on their exciting culinary journey, with total ease.
Aubergine Benefits
Aubergine or eggplant 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, known for their anti-inflammatory properties, which are crucial for a baby's developing immune system.
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.
What is Tomato Puree?
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.
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.
Mozzarella for 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.
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.
Is Salt a Spice?
No. 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 choosing herbs, I can offer my baby a diverse and exciting culinary experience, while avoiding the potentially harmful effects of excessive salt intake.
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 in my opinion, this can be made into so many different recipe ideas, 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! You could use dried basil as a good substitute or basil leaves and leaves of fresh basil for garnish.
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, side dish or main course, or they can be served with easy pasta sauces such as a tomato sauce for pasta and a classic spaghetti bolognaise. Some white bread would be delicious or even some tomato ketchup on the side for dipping, and a green salad on the side.
A collection of store cupboard recipes: Fresh tomato sauce, Simple houmous recipe , Aubergine baba ganoush dip or Veggie spaghetti bol.
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 to room temperature. 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 à la Parmigiana Recipe For Baby and Toddler
Aubergine à la Parmigiana Recipe For Baby and Toddler
Ingredients
Instructions
- Start by lining a baking sheet with parchment paper, and pre heating your oven to a medium heat of 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 slices with tomato puree on each side. You could a little olive oil or extra virgin olive oil into the tomato puree if you wish.
- 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. You could add the coated aubergine to the bottom of a baking dish if you wish.
- Repeat with all of the aubergine fingers.
- Pop the baking sheet into the oven and cook for 20 minutes until golden brown.
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. To make this comfort food available to other dietary requirements.
Why not try a layer of aubergines with a tomato based sauce on the bottom of a baking dish if you wanted to make a saucy meal. A great way to serve this recipe a little bit differently.
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