Charred Aubergine Parmigiana (Printable)

Smoky aubergine layered with tomato sauce and three cheeses, baked until golden

# Ingredient List:

→ Vegetables

01 - 2 large 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 cans (14 oz each) 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 ounces mozzarella cheese, sliced or shredded
13 - ½ cup grated Parmesan cheese
14 - ½ cup grated Pecorino Romano

→ Topping

15 - ½ cup fresh breadcrumbs

# Directions:

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 Tips:

01 -
  • The charred aubergine brings this gorgeous smoky depth that you just cannot get from frying alone
  • Make it ahead and it actually tastes better the next day, like most good things in life
02 -
  • Letting the dish rest for those 10 minutes before serving feels like torture but it is essential for clean slices
  • The sauce should be thicker than you might expect, because the aubergine will release some moisture as it bakes
03 -
  • Salt your aubergine slices for 30 minutes and pat them dry if you have time, which draws out bitterness and helps them char better
  • Tear the basil by hand rather than cutting it, which bruises the leaves and makes them bitter

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