A layered aubergine bake with tomato, parmesan, and herbs, finished until soft, rich, and lightly crisp on top.

Aubergine Parmigiana (Italian Baked Aubergine)

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Aubergine Parmigiana is built around layers of grilled aubergine, a simple tomato sauce, and parmesan, finished in the oven until everything comes together. The flavour comes from slow‑cooked tomatoes, herbs, and cheese, with the aubergine giving structure to the dish. It’s a straightforward way to turn a few base ingredients into something more substantial.

Why this recipe works

  • Layered structure gives a clear, satisfying result
  • Tomato base builds flavour without complexity
  • Works as a main or side dish
  • Holds together well for reheating

Aubergine Parmigiana (Italian Baked Aubergine)

A layered aubergine bake with tomato, parmesan, and herbs, finished until soft, rich, and lightly crisp on top.
A layered aubergine bake with tomato, parmesan, and herbs, finished until soft, rich, and lightly crisp on top.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 6

Ingredients

  • 3 large aubergines
  • Olive oil
  • 1 onion finely chopped
  • ½ bulb spring garlic or 1 clove garlic, sliced
  • 1 heaped tsp dried oregano
  • 2 × 400 g tins plum tomatoes or ~1 kg fresh tomatoes
  • Wine vinegar to taste
  • 1 bunch fresh basil ≈30 g
  • Parmesan cheese 3 large handfuls, grated
  • 2 handfuls dried breadcrumbs
  • Fresh oregano to finish
  • 150 g mozzarella optional

Instructions

Prepare aubergines

  • Preheat a griddle pan or grill.
  • Slice aubergines into ~1 cm slices and grill until lightly charred on both sides.

Make the sauce

  • Heat olive oil in a pan over medium heat.
  • Add onion, garlic, and dried oregano. Cook for ~10 minutes until softened.
  • Add tomatoes
  • Add chopped or tinned tomatoes and stir.
  • Cover and simmer for ~15 minutes until thickened.

Finish sauce

  • Season with salt, black pepper, and a small splash of wine vinegar.
  • Stir in fresh basil.
  • Leave chunky or blend if preferred.

Layer the bake

  • Spoon a layer of sauce into a baking dish.
  • Add a layer of parmesan, then aubergine slices.
  • Repeat layers until ingredients are used.
  • Finish with sauce and parmesan.

Top

  • Mix breadcrumbs with chopped oregano and a little olive oil.
  • Sprinkle over the top.
  • Add mozzarella if using.

Bake

  • Bake at 190°C for ~30 minutes until golden, crisp and bubbling

Variations & substitutions

  • Use only parmesan for a lighter version
  • Blend sauce for smoother texture
  • Skip mozzarella to reduce richness

Storage & leftovers

Keeps for up to 3 days. Reheats well and can also be eaten cold.

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