Charred Aubergine Parmigiana (Print Version)
Smoky aubergine layered with tomato sauce and three cheeses, baked until golden.
# What You Need:
→ Vegetables
01 - 2 large aubergines, 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
# 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 for 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 for 5 minutes until softened. Add garlic and cook for 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 an irresistible smoky sweetness that elevates the entire dish
- It is a make ahead dream, tasting even better the next day when all those flavors have had time to become friends
02 -
- Grilling the aubergine is not a step you should skip or rush, it is the difference between good and unforgettable
- The resting period seems like torture when it smells this good, but cutting into it too soon ruins the structure
03 -
- When grilling aubergine, do not crowd the pan or you will end up steaming instead of charring
- Grate your own cheese rather than buying pre-grated, it melts so much better