Charred Aubergine Parmigiana (Printable)

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

# What You'll 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 cans (14 oz each) chopped tomatoes
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon chili flakes
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 - 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 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, 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.

# Cooking Tips:

01 -
  • The charred aubergine brings an incredible depth that fried versions just cant match
  • Make it ahead and let the flavors meld together even better
  • That bubbling, golden top coming out of the oven is pure comfort
02 -
  • Salt your aubergine slices and let them drain for 30 minutes before grilling if you want to remove any bitterness
  • The dish needs that resting time or it will slide apart when you try to serve it
  • Leftovers actually taste better the next day as all the flavors have time to really get acquainted
03 -
  • If your aubergine slices are too thick they will take forever to grill and become rubbery, aim for about 1/2 inch
  • Room temperature ingredients layer more evenly, so take the cheese out of the fridge while you make the sauce

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