Charred Aubergine Parmigiana (Printable)

Smoky charred aubergine layered with tomato sauce and melted cheeses

# What You 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

# Directions:

01 - Preheat the oven to 400°F.
02 - Brush eggplant slices lightly with olive oil. Heat a grill pan over high heat. Char eggplant slices in batches for 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 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 eggplant slices, mozzarella, Parmesan, and Pecorino. Repeat layers until all ingredients are used, finishing with sauce and cheese on top.
05 - Sprinkle breadcrumbs evenly 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 aubergine brings an incredible smoky depth that makes every layer sing with flavor
  • Unlike fried versions, this lighter approach lets the cheese and tomato sauce really shine without feeling heavy
  • It gets better overnight, making it the perfect make-ahead dish for dinner parties or lazy weeknight meals
02 -
  • Salt your aubergine slices for 30 minutes before grilling if you have time—it draws out bitterness and prevents them from soaking up too much oil
  • The resting period after baking is nonnegotiable, otherwise the layers slide apart when you try to serve it
  • Use vegetarian-friendly Parmesan if that matters to you, as traditional Parm contains animal rennet
03 -
  • Grill extra aubergine slices and freeze them layered between parchment paper for future parmigiana emergencies
  • Stir a tablespoon of butter into your tomato sauce right before assembling for an extra velvety finish

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