Griddled Aubergine Parmigiana

Method

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1. Lay the aubergine slices on racks, salt both sides generously, and leave 45 minutes. Beads of water will form and the slices will turn floppy.

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2. Rinse briefly and pat every slice completely dry — this matters more than the salting itself.

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3. Meanwhile make the sauce. Heat the oil, cook the onion 10 minutes, then the garlic 1 minute.

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4. Add the tomatoes, purée, sugar, salt and chilli flakes and simmer 30 minutes, uncovered, until thick and glossy and the oil has separated at the edges. Stir in the basil.

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5. Brush the aubergine slices lightly with the 5 tablespoons of oil and griddle in batches over high heat, 2 to 3 minutes a side, until well marked and pliable.

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6. Heat the oven to 190°C / 375°F. Spread a thin layer of sauce in a 23 x 33 cm dish.

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7. Layer: aubergine, sauce, mozzarella, Parmigiano. Repeat three times, finishing with sauce and a heavy scatter of Parmigiano.

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8. Bake 40 minutes, until bubbling at the edges and deeply browned on top.

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9. Rest a full hour before cutting. It will be a puddle straight from the oven and a clean slice after an hour.

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Chef’s Tips

• Dry the slices properly after rinsing. Wet aubergine steams on the griddle and never browns.
• The hour of resting is the difference between a slice and a spoonful.
• It is genuinely better the next day, reheated.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Crusty bread
• A green salad
• A glass of Aglianico

Storage & Reheating

Refrigerated for 4 days. Reheat covered at 180°C for 25 minutes. Freezes for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.