Aubergine Parmigiana Recipe

Slice and sweat

Trim the aubergines and slice into 1/4–1/2 inch (6–12 mm) rounds. Arrange slices in a single layer on a rack or sheet pan and sprinkle both sides with coarse salt. Let sit for 30 minutes to draw out bitterness and moisture, then rinse briefly and pat dry with kitchen towels or paper towels.

Dry and oil

After drying, brush both sides of the slices lightly with olive oil. This helps with browning and prevents sogginess.

Cook the slices

Preheat a large nonstick skillet or grill pan over medium-high heat. Working in batches to avoid overcrowding, cook aubergine slices 2–3 minutes per side until golden-brown and tender. Add more oil as needed between batches. Alternatively, you can bake slices on a parchment-lined sheet at 220°C (425°F) for 12–15 minutes, flipping once, until browned. Set cooked slices on a wire rack.

Sauté aromatics

In a medium saucepan, heat 2 tbs extra virgin olive oil over medium heat. Add the finely chopped onion and cook, stirring, until soft and translucent, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant; do not brown.

Simmer the sauce

Add the crushed canned tomatoes (or passata), tomato paste, dried oregano, sugar, salt, and black pepper. Stir to combine, bring to a gentle simmer, then reduce heat to low and cook for 20–25 minutes, stirring occasionally, until the sauce thickens slightly. Stir in torn basil leaves at the end and adjust seasoning to taste.

Prepare dredging stations

Set out three shallow dishes: flour seasoned with 1 tsp salt and 1/2 tsp pepper; beaten eggs in the second; and breadcrumbs mixed with 1 tbs grated Parmesan in the third.

Optional crisping

If you prefer extra-crispy aubergine, dip each cooked slice first in flour, then egg, then breadcrumb mixture; press breadcrumbs to adhere. If you used the oven-bake method for aubergine, you can breadcrumb before baking (spray with oil) and bake until crisp. If you pan-cooked aubergine, breadcrumbs are optional — the recipe works both ways.

Preheat and prepare dish

Preheat the oven to 200°C (400°F). Spread 1/2 cup of the tomato sauce in the bottom of a 9x13-inch (or similarly sized) baking dish to prevent sticking.

Layering

Arrange a single layer of aubergine slices over the sauce, slightly overlapping. Spoon 1/3 of the remaining tomato sauce over the aubergines, dot with some ricotta if using, and scatter pieces of fresh mozzarella and a light sprinkle of grated Parmesan. Repeat with two more layers (aubergine, sauce, ricotta, mozzarella, Parmesan) finishing with a generous layer of mozzarella and the remaining grated Parmesan on top.

Bake

Cover the dish with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until the top is bubbling and browned to your liking. If you want a more browned crust, place under the broiler for 1–2 minutes, watching closely.

Rest

Remove from oven and let rest for 10–15 minutes to set; this makes slicing easier and prevents the layers from sliding apart.

Just before serving, drizzle the top with 1 tbs olive oil, scatter fresh basil leaves, and sprinkle a little extra grated Parmesan if desired. Serve warm in squares, making sure each serving has a good balance of aubergine, sauce, and cheese.