Aubergine Parmigiana, or Melanzane alla Parmigiana, is a comforting and flavorful Italian classic that celebrates the beauty of humble ingredients. Layers of tender aubergine slices are bathed in a rich tomato sauce, nestled under a blanket of gooey melted mozzarella and nutty Parmesan cheese. With its delightful balance of sweetness, tanginess, and creaminess, this dish is perfect for a cozy family dinner or a centerpiece at a dinner party. Serve it with a crusty bread or a simple side salad for a meal that will transport you straight to an Italian trattoria.
Ingredients
- 2-3 medium aubergines (eggplants), sliced into 1/4-inch rounds
- 2 teaspoons salt
- 4 tablespoons olive oil, plus extra for drizzling
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 cans (14 oz each) of crushed tomatoes
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil leaves (about 10–12), torn
- 1 1/2 cups grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup plain breadcrumbs (optional)
- Freshly ground black pepper, to taste
Instructions
- Prepare the Aubergines:
- Lay the aubergine slices on a baking tray lined with paper towels. Sprinkle them with salt on both sides and let sit for 30 minutes to draw out moisture. Pat them dry with a clean towel.
- Cook the Tomato Sauce:
- Heat 2 tablespoons of olive oil in a saucepan over medium heat. Sauté the onion until translucent, about 5 minutes. Add the garlic and cook for 1 minute, until fragrant.
- Stir in the crushed tomatoes, oregano, red pepper flakes (if using), and a pinch of salt and pepper. Let the sauce simmer for 20 minutes, stirring occasionally. Add the torn basil leaves at the end and remove from heat.
- Cook the Aubergine:
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the remaining olive oil over medium heat. Fry the aubergine slices in batches, cooking for 3-4 minutes per side, until golden and tender. Add more oil as needed. Drain the cooked slices on paper towels.
- Assemble the Parmigiana:
- In a baking dish, spread a thin layer of tomato sauce. Arrange a layer of aubergine slices on top, then sprinkle with a third of the mozzarella and Parmesan. Repeat the layers (sauce, aubergine, cheeses) until all ingredients are used, finishing with a layer of cheese on top. If desired, sprinkle breadcrumbs on the top layer for added crunch.
- Bake:
- Drizzle the top with a little olive oil. Bake in the preheated oven for 25-30 minutes, until bubbly and golden brown on top.
- Serve:
- Let the Parmigiana rest for 10 minutes before serving. Garnish with extra fresh basil and serve warm.
Enjoy your homemade Aubergine Parmigiana with love!
