Aubergine Parmigana Recipe

Slice and sweat

Trim the aubergines and slice into 1/3-inch (about 8 mm) rounds. Lay slices in a single layer on a rack or baking sheet, sprinkle both sides lightly with coarse salt, and let sit for 30 minutes to draw out bitterness and moisture. After 30 minutes, rinse briefly under cold water to remove surface salt and pat slices dry with paper towels.

Prepare dredging stations

Set up three shallow dishes: one with the flour, one with beaten eggs mixed with milk and a pinch of salt, and one with the breadcrumbs combined with 1/2 cup grated Parmesan and 1/2 tsp black pepper.

Dredge slices

Working in batches, lightly coat each aubergine slice in flour, shake off excess, dip into the egg mixture, then press into the breadcrumb-Parmesan mixture so both sides are evenly coated. Place breadcrumbs-topped slices on a wire rack while you heat the oil.

Fry (or bake) the slices

Heat about 120 ml (1/2 cup) olive oil in a wide skillet over medium heat. Fry aubergine slices in batches, 2–3 minutes per side, until golden brown and tender. Transfer to a paper towel-lined plate to drain. Alternatively, for a lighter version, arrange the dredged slices on a baking sheet, spray or brush lightly with olive oil, and bake at 200°C (400°F) for 15–20 minutes, flipping once, until golden.

Heat 2 tablespoons extra virgin olive oil in a saucepan over medium heat. Add the chopped onion and sautée for 5–6 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Stir in the tomato paste, then add the crushed canned tomatoes. Bring to a gentle simmer, add dried oregano, sugar (if using), 1 teaspoon salt, and 1/4 teaspoon black pepper. Simmer, uncovered, for 20–25 minutes until slightly reduced and bright. Stir in the torn basil leaves in the last 2 minutes of cooking. Taste and adjust seasoning.

Preheat the oven to 190°C (375°F). Lightly oil a 22x30 cm (9x13 in) baking dish. Spread a thin layer (about 1/2 cup) of tomato sauce on the bottom to prevent sticking.

Arrange a single layer of fried aubergine slices to cover the bottom of the dish. Spoon a thin layer of tomato sauce over the aubergines (about 3/4 cup), scatter torn pieces of Flor di Latte mozzarella (about one-third of the cheese), and sprinkle with a few basil leaves and a tablespoon of grated Parmesan. Repeat to make 2–3 layers, finishing with sauce and the remaining grated Parmesan on top. Drizzle the top with 1 tablespoon olive oil.

Bake in the preheated oven for 20–25 minutes until the cheese is melted and bubbling and the top is golden. If you want a more browned top, place under the broiler for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest for 10–15 minutes to set. Garnish with remaining fresh basil leaves, slice, and serve warm.