
This classic Italian comfort dish is a staple in our private dining & in our Italian feast course (and a massive favourite of ours for supper) that’s bursting with rich flavours. Serve it as a standalone or along with some Italian roasted lamb or chicken.
Layers of tender aubergine, tangy tomato & pepper sauce, and creamy melted mozarella & Parmesan make it a crowd-pleaser for vegetarians and meat lovers alike.
Here’s how to achieve perfection with every bite.
Ingredients
To serve 4-6 people, you’ll need:
3 medium aubergines
2 cups of passata (or canned tomatoes)
2 garlic cloves, minced
1 small onion, finely chopped
1 red pepper, chopped
1 bunch of fresh basil leaves- torn
200g mozzarella, sliced
80g Parmesan cheese, grated
Olive oil
Salt and black pepper
Optional: breadcrumbs for added crunch (I use sourdough blitzed in the food processor)
Method
Step 1: Prepare the Aubergines
Slice the aubergines lengthwise into 1cm thick pieces.
Lay them in a colander, sprinkle each layer with salt, and let them sit for 20-30 minutes to draw out excess moisture and reduce bitterness.
Rinse and pat dry with a clean tea towel
Step 2: Cook the Aubergines
Brush with olive oil and roast in a preheated oven at 200°C (400°F) for about 20 minutes, flipping halfway.
Step 3: Make the Sauce
Heat olive oil in a pan, then sauté the onion until soft (about 10 minutes).
Add the chopped red pepper & cook for a further 10 mins.
Add the garlic and cook for a few minutes more.
Season with salt and pepper, add the chopped tomatoes and simmer for 15-20 minutes.
Toss in fresh basil leaves at the end for an aromatic finish.
Step 4: Assemble the Parmigiana
Preheat your oven to 180°C (350°F).
In an oiled baking dish, spread a thin layer of aubergine slices
Add about a third of the tomato sauce- spreading it out thinly.
Add half your mozzarella slices and a third of the grated Parmesan
Repeat the layers, finishing with sauce, a generous sprinkle of Parmesan, and optional breadcrumbs.
Step 5: Bake to Perfection
Bake for 25-30 minutes until the top is golden and bubbling. Allow it to cool slightly before serving—this enhances the flavours and makes it easier to slice.
Tips for Success
Choose fresh, firm aubergines to avoid a mushy texture.
Don’t skimp on salting—this step ensures your dish isn’t watery.
Experiment with cheeses—try pecorino for a twist.
Serve with a fresh side salad and homemade focaccia for a complete meal.
Final Thoughts
Aubergine parmigiana is a versatile dish that works as a main course, side, or even the next day’s lunch (in a focaccia sandwich?!) -whether you follow tradition or add your personal touch, it’s a recipe that never fails to impress.
What are your tips for making the perfect parmigiana? Let us know in the comments!
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