Charred Aubergine Parmigiana (Printable)

Smoky aubergine layers with tomato sauce and melted cheeses, baked until golden and bubbling for authentic Italian comfort.

# What You Need:

→ 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 x 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 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, 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. Sprinkle breadcrumbs over the top for extra crunch.
05 - Bake for 25–30 minutes until golden and bubbling. Rest for 10 minutes before serving. Garnish with reserved basil.

# Helpful Tips:

01 -
  • The charred aubergine brings a smoky depth that fried versions just cannot match
  • Make it ahead and let it rest even longer the flavors only get better
02 -
  • Salting the aubergine beforehand is unnecessary when you are charring it the grilling process removes any bitterness naturally
  • Letting the dish rest for at least 10 minutes after baking is non negotiable otherwise you will end up with a sloppy messy serve
03 -
  • Use a mandoline if you have one for perfectly uniform aubergine slices that cook evenly
  • Grate your own Parmesan fresh off the wedge makes a massive difference in flavor intensity

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