Charred Aubergine Parmigiana (Printable Version)

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

# What You Need:

→ Vegetables

01 - 2 large 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 (14 oz) 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 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 Make:

01 - Preheat the oven to 400°F (200°C).
02 - Brush the eggplant slices lightly with olive oil. Heat a grill pan or barbecue over high heat. Char the eggplant 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 eggplant 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 charred aubergine brings a smoky depth that you simply cannot get from frying alone
  • This recipe uses less oil than traditional versions while delivering maximum flavor
  • The make-ahead nature means you can assemble it hours before guests arrive
02 -
  • Salt your aubergine slices and let them sit for 30 minutes before cooking to draw out bitterness
  • Letting the dish rest for 10 minutes after baking is the difference between a messy slide and clean slices
03 -
  • Use a box grater to make quick work of the Parmesan and Pecorino
  • Grill extra aubergine slices to freeze for quick weeknight meals

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