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How to Make the Perfect Aubergine Parmigiana (or melanzane alla parmigiana)

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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

  1. Slice the aubergines lengthwise into 1cm thick pieces.

  2. 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.

  3. 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

  1. Heat olive oil in a pan, then sauté the onion until soft (about 10 minutes).

  2. Add the chopped red pepper & cook for a further 10 mins.

  3. Add the garlic and cook for a few minutes more.

  4. Season with salt and pepper, add the chopped tomatoes and simmer for 15-20 minutes.

  5. Toss in fresh basil leaves at the end for an aromatic finish.


Step 4: Assemble the Parmigiana

  1. Preheat your oven to 180°C (350°F).

  2. In an oiled baking dish, spread a thin layer of aubergine slices

  3. Add about a third of the tomato sauce- spreading it out thinly.

  4. Add half your mozzarella slices and a third of the grated Parmesan

  5. 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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