Eggplant Parmigiana

Eggplant parmigiana layered with roasted aubergine, tomato sauce, mozzarella, basil and Parmesan, baked until bubbling.

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Parmigiana di melanzane is a layered southern Italian comfort dish. Roasting the eggplant instead of deep-frying keeps the process manageable while preserving the rich finished texture.

Ingredients

• 3 eggplants (about 1 kg total, sliced lengthways 1 cm thick)
• 5 tbsp olive oil (divided)
• 1.5 tsp fine salt (divided)
• 800 g canned crushed tomatoes
• 3 garlic cloves (sliced)
• 20 g fresh basil (leaves)
• 350 g mozzarella (drained and torn)
• 100 g Parmesan (finely grated)
• 0.5 tsp black pepper
• 0.5 tsp dried oregano (optional)

Step-by-step method

1. Heat the oven to 220°C conventional or 200°C fan. Arrange the eggplant slices on lined trays, brush both sides lightly with olive oil and season with salt.
2. Roast for 20–25 minutes, turning once, until tender and lightly browned. Set aside and reduce the oven to 200°C conventional or 180°C fan.
3. Meanwhile, heat 1 tablespoon olive oil in a saucepan. Add the garlic and cook for 30 seconds, then add the crushed tomatoes, oregano if using, black pepper and a small pinch of salt.
4. Simmer the sauce for 15–20 minutes until thick enough to coat a spoon. Tear in half the basil and remove from the heat.
5. Spread a thin layer of sauce in a baking dish. Add a layer of eggplant, more sauce, some mozzarella, Parmesan and a few basil leaves.
6. Repeat the layers until all ingredients are used, finishing with tomato sauce, mozzarella and Parmesan on top.
7. Bake uncovered for 30–35 minutes until bubbling and deeply golden around the edges.
8. Rest for at least 15 minutes before cutting. This resting time is important because the layers firm up and serve more neatly.