Charred Aubergine Parmigiana (Print Page)

Smoky aubergine slices layered with tomato sauce and melted cheeses, baked until golden and bubbling.

# What You Need:

→ Vegetables

01 - 2 large aubergines (eggplants), sliced lengthwise into 1/2-inch thick strips
02 - 2 tbsp olive oil

→ Tomato Sauce

03 - 1 tbsp olive oil
04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 2 x 14 oz cans chopped tomatoes
07 - 1 tsp dried oregano
08 - 1/2 tsp chili flakes
09 - 1 tsp sugar
10 - Salt and freshly ground black pepper, to taste
11 - 1 small bunch fresh basil, torn

→ Cheeses

12 - 7 oz mozzarella cheese, sliced or shredded
13 - 1/2 cup grated Parmesan cheese
14 - 1/2 cup grated Pecorino Romano

→ Other

15 - 1/2 cup fresh breadcrumbs

# Directions:

01 - Preheat the oven to 400°F.
02 - Brush the aubergine slices lightly with olive oil. Heat a grill pan or barbecue over high heat. Char the aubergine slices in batches, 2–3 minutes per side, until smoky and tender. Set aside.
03 - Heat 1 tbsp olive oil in a saucepan over medium heat. Add onion and cook 5 minutes until softened. Add garlic and cook 1 minute. Add tomatoes, oregano, chili flakes, sugar, salt, and pepper. Simmer, uncovered, for 15–20 minutes until thickened. Stir in most of the basil, reserving some for garnish.
04 - Spread a spoonful of tomato sauce on the bottom of a baking dish. Layer with aubergine slices, a little mozzarella, and a sprinkle of Parmesan and Pecorino. Repeat layers until all ingredients are used, finishing with sauce and cheese on top.
05 - Sprinkle breadcrumbs over the top for extra crunch.
06 - Bake for 25–30 minutes until golden and bubbling. Rest for 10 minutes before serving. Garnish with reserved basil.

# Expert Tips:

01 -
  • The charred aubergine brings this incredible depth of flavor that frying just cant achieve without all the mess and oil
  • Its make ahead friendly, tasting even better on day two when all the flavors have had time to become best friends
  • That moment when you pull it from the oven and the cheese is bubbling and golden is pure kitchen magic
02 -
  • Pat your aubergine slices dry with kitchen paper after charring to prevent a watery final dish
  • Let it rest for at least 10 minutes after baking or the layers will slide apart when you serve it
  • The sauce should be thicker than you think you need because the aubergine releases moisture as it bakes
03 -
  • Use a vegetable peeler to create long ribbons of Parmesan instead of grating for elegant presentation
  • Room temperature aubergine chars more evenly than cold straight from the fridge
  • Save the Parmesan rind and add it to the tomato sauce while it simmers for extra depth

Return