Charred Aubergine Parmigiana (Printable Version)

Smoky aubergine layered with tomato sauce and melted cheeses

# What You'll 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

# 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 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 Hints:

01 -
  • The charred aubergine adds an incredible depth of smoky flavor that you cannot achieve any other way
  • This recipe balances creamy, tangy, and savory notes in every single bite
  • It feeds a crowd and actually tastes better the next day
02 -
  • Salt your aubergine slices for 30 minutes before grilling if you have time to draw out excess moisture
  • The resting period after baking is crucial or the layers will slide apart when you serve it
03 -
  • Use a mandoline if you have one for perfectly even aubergine slices
  • Grate your own cheese instead of buying pre grated for better melting

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