Charred Aubergine Parmigiana (Printable Version)

Smoky grilled aubergine slices layered with homemade tomato sauce and three Italian 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 (optional)
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 (optional)

→ Other

15 - 1/2 cup fresh breadcrumbs (optional, for topping)

# How-To Steps:

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 (if using), sugar, salt, and pepper. Simmer, uncovered, for 15–20 minutes until thickened. Stir in most of the basil, reserving some for garnish.
04 - In a baking dish, spread a spoonful of tomato sauce on the bottom. 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. Sprinkle breadcrumbs over the top for extra crunch if desired.
05 - Bake for 25–30 minutes until golden and bubbling. Rest for 10 minutes before serving. Garnish with reserved basil.

# Helpful Tips:

01 -
  • The charred aubergine adds an incredible depth of flavor you just cannot get from frying alone
  • It makes the house smell like an Italian grandmother has taken over your kitchen
  • Leftovers actually taste better the next day, if they last that long
02 -
  • Letting the dish rest for 10 minutes after baking is crucial, or it will collapse into a messy puddle when you cut it
  • Char the aubergine in batches and do not rush this step, because the smoky flavor is what makes this recipe special
03 -
  • Salt your aubergine slices for 30 minutes before grilling to draw out moisture and prevent sogginess
  • Buy the best quality Parmesan you can afford, because it makes a noticeable difference in the final flavor

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