Aubergine Parm Recipe

Slice and sweat

Trim the stem ends off the aubergines and slice into 1/4- to 1/3-inch (6–8 mm) rounds. Arrange slices in a single layer on a tray, sprinkle both sides lightly with 2 tsp salt, and let sit for 20–30 minutes to draw out moisture and reduce bitterness. Pat dry with paper towels when finished.

Dry and oil

Brush both sides of the aubergine slices with 4 tbsp olive oil (or use a neutral oil) so they are lightly coated. This helps with browning whether you fry or bake them.

Prepare breading station

Set out three shallow dishes: one with 1 cup flour, one with the eggs whisked with 2 tbsp milk, and one with breadcrumbs combined with 1/2 cup grated Parmesan, 1 tsp dried oregano and 1/2 tsp black pepper.

Bread the slices

Working in batches, dredge each aubergine slice first in flour (shake off excess), then in the egg wash, then press into the breadcrumb mixture to coat both sides. Place breaded slices on a rack or sheet while you finish the rest.

Crisp the slices

You can either shallow-fry or bake the breaded slices: - Shallow-fry: Heat 1/4-inch oil in a large skillet over medium-high heat. Fry slices 2–3 minutes per side until golden brown, drain on paper towels. - Bake (lighter): Preheat oven to 220°C/425°F. Arrange slices on a parchment-lined sheet, spray or brush lightly with oil, and bake 12–15 minutes, flipping once, until golden and crisp. Either method yields crisp aubergine ready for layering.

Sauté aromatics

Warm 1 tbsp extra-virgin olive oil in a medium saucepan over medium heat. Finely chop the onion and cook until translucent, 5–6 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Simmer sauce

Add the 28 oz crushed tomatoes and 1 tbsp tomato paste to the pan. Stir in 8 basil leaves (torn), 1/2 tsp sugar, 1 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer, then reduce heat and cook 12–15 minutes to thicken slightly. Taste and adjust seasoning. Remove and discard basil leaves if you prefer a smooth sauce or leave them torn in for herb pockets.

Preheat and prepare baking dish

Preheat oven to 190°C/375°F. Spread a thin layer (about 1/2–3/4 cup) of the tomato sauce across the bottom of a 9x13-inch (or similar) baking dish to prevent sticking.

Layer the parm

Arrange a single layer of the crisped aubergine slices in the dish to cover the bottom. Spoon a thin layer of sauce over the slices, scatter torn fresh basil leaves, then distribute slices of fresh mozzarella (or small torn pieces) and a sprinkle of grated Parmesan. Repeat to make 2–3 layers depending on dish depth, finishing with sauce and the remaining Parmesan on top.

Bake to meld

Bake uncovered 20–25 minutes at 190°C/375°F until cheese is melted and bubbling and the top is lightly golden. For a browned top, place under the broiler 1–2 minutes watching carefully to avoid burning.

Rest and serve

Let the aubergine parm rest 10 minutes after removing from oven so it firms up for easier slicing. Garnish with the remaining fresh basil leaves, slice into portions, and serve hot.