Aubergine Parmigiana Recipe

Make the sauce

Heat 2 tbsp extra-virgin olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Stir in 1 tbsp tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, 1 tsp salt, 1/2 tsp freshly ground black pepper, 1 tsp dried oregano and 1/2 tsp sugar. Bring to a gentle simmer, reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Keep warm off heat.

Slice and sweat

Trim the aubergines and slice into 1/2-inch (about 1.2 cm) rounds. Arrange slices in a single layer on a tray and generously salt both sides with 2 tsp salt. Let sit for 20–30 minutes to draw out bitterness and moisture. Rinse each slice briefly under cold water to remove excess salt, then pat very dry with kitchen towels.

Optional breading and shallow-fry

If using the breading for a slightly crisp texture: set up three shallow dishes — flour (100 g), beaten eggs (2), and breadcrumbs (120 g) seasoned with 1 tsp sea salt and 1/2 tsp black pepper. Dredge each dry aubergine slice in flour, shake off excess, dip in beaten eggs, then coat in breadcrumbs. In a large skillet, heat about 80 ml olive oil over medium heat. Fry aubergine slices in batches until golden brown, 2–3 minutes per side. Transfer to a paper towel–lined tray to drain. If you prefer a lighter version, skip this step and brush plain slices with 3 tbsp olive oil and roast as described next.

Roast (for unbreaded aubergine)

Preheat oven to 220°C (425°F). Arrange the dry, oiled aubergine slices on baking trays in a single layer and brush both sides with olive oil (about 3 tbsp total). Roast for 12–15 minutes, flipping once, until tender and lightly browned. Remove from oven.

Layer and assemble

Reduce oven temperature to 190°C (375°F). Slice the flor di latte into 5 mm thick slices. In a 23x33 cm (9x13 inch) baking dish, spread a thin layer (about 1 cup / 240 g) of warm tomato sauce to coat the bottom. Arrange a single layer of aubergine slices to cover the sauce. Spoon over 1/3 of the sauce (about 1 cup), scatter some torn basil leaves (about 6–7 leaves), distribute one-third of the mozzarella slices, and sprinkle about 25 g of grated Parmigiano-Reggiano. Repeat to make three layers, finishing with sauce, remaining mozzarella and the last of the grated Parmigiano-Reggiano on top. Tuck a few basil leaves between layers and reserve some to scatter on the finished dish.

Bake

Cover the dish loosely with foil and bake at 190°C (375°F) for 20 minutes. Remove foil and bake an additional 15–20 minutes until cheese is bubbling and golden in spots. If you prefer a deeper brown top, place under the broiler for 1–2 minutes—watch closely to avoid burning.

Rest and serve

Remove from oven and let rest 10–15 minutes to set, which makes slicing easier. Scatter remaining fresh basil leaves on top. Serve warm, scooping portions that include aubergine, sauce and melted mozzarella. Optionally drizzle a little extra-virgin olive oil before serving.