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Aubergine Parmesan Recipe

Aubergine Parmesan Recipe

There's something special about the way aubergine transforms in the oven. As it bakes, the slices become wonderfully tender, soaking up rich tomato sauce and melting cheese until every bite is full of comforting flavor. This classic Italian dish proves that simple, fresh ingredients are often all you need to create something unforgettable. 
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6

Ingredients
  

  • 2 large aubergines sliced into 5mm rounds or lengthwise
  • 700 g passata
  • 1 white onion finely diced
  • 2 cloves garlic minced
  • 1 small bunch fresh basil
  • 250 g mozzarella cubed
  • 70 g Parmigiano-Reggiano freshly grated
  • Sunflower oil for frying
  • Plain flour for dusting
  • Salt and black pepper to taste

Instructions
 

  • Salt the aubergine — Lay the slices on a tray or colander, sprinkle lightly with salt, and leave for 15–20 minutes. Rinse thoroughly and pat completely dry with paper towels.
  • Make the tomato sauce — Heat a drizzle of olive oil in a saucepan over medium heat. Sauté the diced onion and minced garlic until soft and translucent. Pour in the passata, add fresh basil, season with salt and pepper, and simmer gently for 20 minutes until the sauce thickens slightly.
  • Fry the aubergine — Dust each slice lightly in plain flour, shaking off any excess. Heat sunflower oil in a large frying pan and fry the slices in batches over medium-high heat until golden on both sides. Transfer to a plate lined with paper towels to drain.
  • Layer the dish — Preheat the oven to 200°C (390°F). Spread a thin layer of tomato sauce across the base of your baking dish. Add a layer of fried aubergine, followed by mozzarella cubes and a generous sprinkle of Parmigiano-Reggiano. Repeat the layers 2–3 times, finishing with sauce and a final layer of cheese on top.
  • Bake — Place in the preheated oven and bake for 20–25 minutes until the top is bubbling and deeply golden. Remove from the oven and allow to rest for 10 minutes before slicing and serving.

Notes

 
  • Salt your aubergine without fail — it removes bitterness and excess moisture, giving you a better texture in the final bake.
  • Block mozzarella works far better than fresh here; it melts more evenly and won't make the layers watery.
  • This dish tastes even better the following day once the layers have had time to settle and the flavours have deepened.
  • Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.
  • To reheat, cover with foil and warm in the oven at 180°C (350°F) for 15–20 minutes.
 

Nutrition Facts

 
  • Calories: 320 kcal
  • Total Fat: 18g
    Saturated Fat: 7g · Unsaturated Fat: 9g · Trans Fat: 0g
  • Cholesterol: 35mg
  • Sodium: 620mg
  • Total Carbohydrates: 22g
    Dietary Fibre: 5g · Sugars: 9g
  • Protein: 14g
  • Calcium: 280mg
  • Iron: 1.8mg
  • Potassium: 540mg
  • Vitamin A: 12% DV
  • Vitamin C: 8% DV