Charred Aubergine Parmigiana (Print version)

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

# What you'll 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
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

# How to make it:

01 - Preheat the oven to 400°F.
02 - Brush the eggplant slices lightly with olive oil. Heat a grill pan or barbecue over high heat. Char the eggplant 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 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.
06 - Bake for 25–30 minutes until golden and bubbling. Rest for 10 minutes before serving. Garnish with reserved basil.

# Expert suggestions:

01 -
  • The charred edges add a haunting smoky depth you can not get from frying alone
  • Make it ahead and let the flavors meld, it tastes even better the next day
02 -
  • Salt your aubergine slices and let them sweat for 30 minutes before grilling if you have time, it draws out bitter compounds
  • Let the parmigiana rest for at least 10 minutes after baking, I learned this the hard way when I served it immediately and watched it collapse on the plate
03 -
  • Use vegetarian Parmesan if that matters to you, traditional Parm contains rennet
  • The breadcrumbs should be homemade from stale bread, store bought ones are too fine

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