Charred Aubergine Parmigiana (Printable)
Smoky grilled aubergine layered with tomato sauce and melted cheeses
# What's Needed:
→ 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 × 14 oz cans chopped tomatoes
07 - 1 teaspoon dried oregano
08 - ½ 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 - ½ cup grated Parmesan cheese
14 - ½ cup grated Pecorino Romano
→ Other
15 - ½ cup fresh breadcrumbs
# How to Make It:
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, 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.
# Tips for Success:
01 -
- The charred aubergine adds a smoky depth that you cannot get from frying alone
- It reheats beautifully and actually tastes better the next day
02 -
- Do not skip the charring step because that smoky flavor is what makes this recipe special
- Letting the dish rest is crucial or it will slide apart when you serve it
03 -
- Salt your aubergine slices for 30 minutes before grilling to remove any bitterness
- Use vegetarian-friendly Parmesan if that matters to you or your guests