Griddled Aubergine Parmigiana

What to Put on the Table With Griddled Aubergine Parmigiana

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

Sides from the same cuisine on this site: Creamy Parmesan Polenta, Ciabatta, Citrus Fennel Salad.

How to Make Griddled Aubergine Parmigiana

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

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.

   Mark done

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

   Mark done

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

   Mark done

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.

   Mark done

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.

   Mark done Start 2 min timer

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

Related guides: Prep, cook and total time · Pan and tin size.

Something wrong or unclear in this recipe? Report a problem with this recipe.

Notes From the Method

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.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Leftovers

Refrigerated for 4 days. Reheat covered at 180°C / 356°F for 25 minutes. Freezes for 3 months.

Griddled Aubergine Parmigiana: Your Questions Answered

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

Vegetarian when made with a hard cheese made without animal rennet in place of the parmigiano-reggiano.

Your notes on this recipe

Cooked this? Keep a note for next time

Your own rating out of 5

5 stars★ 4 stars★ 3 stars★ 2 stars★ 1 star★

Your note

Save note

Private to you: notes and ratings are saved in this browser only, are never sent anywhere, and other readers cannot see them.