Charred Aubergine Parmigiana (Printable Version)
Smoky aubergine layered with tomato sauce and melted cheese, baked to golden perfection.
# What You Need:
→ Vegetables
01 - 2 large aubergines (eggplants), sliced lengthwise into 1/2-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 ounce cans chopped tomatoes
07 - 1 teaspoon dried oregano
08 - 1/2 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 ounces 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)
# How to Make It:
01 - Preheat the oven to 400°F.
02 - Brush aubergine slices lightly with olive oil. Heat a grill pan or barbecue over high heat. Char aubergine slices in batches for 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 for 5 minutes until softened. Add garlic and cook for 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. Let rest for 10 minutes before serving. Garnish with reserved basil.
# Expert Tips:
01 -
- The smoky charred edges give you depth that fried versions just cannot match
- Make it ahead and reheat—the flavors actually get better overnight
02 -
- Salting your aubergine slices for 30 minutes before grilling removes bitterness and helps them char better
- The sauce must be thick enough to spread—thin sauce creates a watery final dish
03 -
- Use a pastry brush to oil the aubergine—you use less oil and coat more evenly
- Grate your own cheese instead of buying pre grated—it melts so much better