Charred Aubergine Parmigiana (Printable version)

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

# What you'll need:

→ Vegetables

01 - 2 large aubergines (eggplants), sliced lengthwise into ½-inch thick strips
02 - 2 tablespoons olive oil

→ Tomato Sauce

03 - 1 tablespoon olive oil
04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 2 x 14 oz cans chopped tomatoes
07 - 1 teaspoon dried oregano
08 - ½ teaspoon chili flakes (optional)
09 - 1 teaspoon 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 - ½ cup grated Parmesan cheese
14 - ½ cup grated Pecorino Romano (optional)

→ Other

15 - ½ cup fresh breadcrumbs (optional, for topping)

# 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 tablespoon 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 - 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, if desired.
06 - Bake for 25–30 minutes until golden and bubbling. Rest for 10 minutes before serving. Garnish with reserved basil.

# Expert Advice:

01 -
  • The smoky charred aubergine adds incredible depth that you cannot get from frying alone
  • This comes together in just over an hour but tastes like it simmered all afternoon
  • Leftovers actually taste better the next day as the flavours meld together beautifully
02 -
  • Salt your aubergine slices for 30 minutes before grilling if you have time to draw out moisture
  • Letting the dish rest for 10 minutes after baking is crucial or the layers will slide apart
03 -
  • Use a vegetable peeler to create long thin ribbons of mozzarella instead of slicing
  • Grill extra aubergine slices and keep them in the freezer for quick future meals

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