Easy Aubergine Parmigiana Recipe

In this guide, I will walk you through every step of creating an easy aubergine parmigiana recipe at home, ensuring it’s a recipe you can return to time and time again. Along the way, I’ll also dive deep into helpful tips, answer frequently asked questions, and provide you with various ways to serve and store the dish.

This mouthwatering dish brings together the subtle bitterness of aubergines, the tanginess of tomato sauce, the creamy goodness of mozzarella, and the crisp crunch of breadcrumbs. It’s a fantastic vegetarian option that is hearty enough to be a meal on its own, yet simple enough to be prepared in any kitchen, regardless of your cooking experience.

What is Aubergine Parmigiana?

Aubergine parmigiana, known as eggplant parmesan in English, is a classic Italian dish made with layers of sliced aubergines, tomato sauce, cheese, and breadcrumbs. It’s baked to perfection, resulting in a crispy yet tender dish that brings together a harmony of flavors. The dish is traditionally Italian, but it has won the hearts of food lovers worldwide due to its bold, savory profile.

This dish can be traced back to southern Italy, particularly Sicily, where the use of aubergines in cooking is prevalent. The name “parmigiana” comes from Parmigiano-Reggiano cheese, which is typically used in the dish, adding a rich and nutty flavor to the layers of ingredients.

The beauty of aubergine parmigiana lies in its versatility: it can be enjoyed as a main course, a side dish, or even as a hearty appetizer. It’s also a great vegetarian alternative to traditional meat-based dishes, providing a balance of protein, fiber, and vitamins.

Ingredients Needed for This Easy Aubergine Parmigiana Recipe

To create the perfect aubergine parmigiana, you’ll need just a handful of ingredients. The following list outlines the key elements, and I’ll explain why each one is crucial for a successful dish:

1. Aubergines (Eggplants)

Aubergines are the star ingredient of this recipe. When selecting aubergines, look for firm, shiny ones without too many seeds. The skin should be smooth and deep purple. Slicing the aubergine evenly ensures uniform cooking and proper layering in the dish.

2. Panko Breadcrumbs

Panko breadcrumbs are lighter and crispier than regular breadcrumbs, which helps achieve the perfect crunch when baked. If you prefer, you can substitute with regular breadcrumbs or even crushed crackers for a unique texture.

3. Parmesan Cheese

Parmigiano-Reggiano, or Parmesan, adds a sharp, nutty flavor that cuts through the richness of the aubergines and cheese layers. Use freshly grated Parmesan for the best result, as pre-grated versions can sometimes lack the intensity of flavor.

4. Mixed Herbs

Common herbs like oregano, thyme, and basil will bring out the flavors in the tomato sauce. Fresh herbs are ideal, but dried herbs can also work well in a pinch.

5. Garlic Powder

Garlic powder adds depth to the dish without overwhelming it. It’s also more consistent than fresh garlic in terms of flavor strength, and it blends seamlessly into the breadcrumbs and sauce.

6. Salt & Pepper

Salt and pepper are essential for balancing the dish. Salt helps bring out the natural flavors of the ingredients, while pepper adds a mild heat that contrasts nicely with the sweet tomatoes.

7. Tinned Tomatoes

For the tomato sauce, tinned tomatoes are your best option, providing a rich, concentrated flavor. Make sure you use whole peeled tomatoes for a smooth sauce. You can also opt for crushed tomatoes if you prefer a chunkier texture.

8. White Wine Vinegar

A splash of white wine vinegar adds the perfect amount of acidity to balance the richness of the cheese and aubergines. It brightens the overall dish without overpowering the other flavors.

9. Garlic (Fresh)

Fresh garlic should be finely chopped or minced to create a fragrant, flavorful base for the tomato sauce. Garlic’s aromatic qualities are essential for a bold, savory profile.

10. Fresh Basil

Fresh basil gives a pop of color and a fragrant finish to the dish. It adds a slight peppery bite and completes the flavor profile.

11. Mozzarella

Mozzarella is the cheese that melts beautifully, creating those gooey, cheesy layers. For the best results, use whole-milk mozzarella or fresh mozzarella, as it has a more creamy texture than low-fat versions.

How to Make Aubergine Parmigiana (Step-by-Step Guide)

Step 1: Preparing the Aubergines

Preparation is key to making aubergine parmigiana. Begin by slicing the aubergines into even rounds, about 1/2 inch thick. Some people like to salt the aubergines at this point to draw out excess moisture, which helps them fry up crispier.

• Salt the slices generously and let them rest for 30 minutes.
• Rinse off the excess salt and pat the slices dry with a kitchen towel to remove any remaining moisture.

Step 2: Preparing the Tomato Sauce

For a rich and flavorful sauce, sauté minced fresh garlic in olive oil until fragrant. Add tinned tomatoes, crushed or whole, and simmer them for at least 20 minutes. This gives the sauce time to thicken and develop a deep, savory flavor. Season with salt, pepper, mixed herbs, and a dash of white wine vinegar to balance the sweetness of the tomatoes.

Step 3: Layering the Dish

Once the aubergines are ready and the sauce is simmered, it’s time to assemble your parmigiana:

• Spread a thin layer of tomato sauce on the bottom of a baking dish.
• Layer the fried aubergine slices, followed by mozzarella, Parmesan, and a sprinkling of panko breadcrumbs.
• Repeat these layers until the dish is filled.

Step 4: Baking

Bake the aubergine parmigiana in a preheated oven at 375°F (190°C) for about 30-40 minutes. You want the top to be golden and crispy, and the cheese to be perfectly melted. If necessary, broil for a few minutes at the end to get a crispy crust.

Step 5: Resting Time

After baking, allow the dish to cool slightly for about 10 minutes. This helps the layers set and ensures the parmigiana doesn’t fall apart when served.

What to Serve with Aubergine Parmigiana

Aubergine parmigiana is filling on its own, but you can always serve it with a few sides to complement the dish:

• Green Salad: A fresh salad with mixed greens, cherry tomatoes, and a light vinaigrette works wonderfully to balance the richness of the parmigiana.
• Garlic Bread: For an extra indulgent meal, serve with crispy garlic bread to scoop up any extra sauce.
• Roasted Vegetables: Roasted vegetables, such as zucchini, bell peppers, and carrots, add a light and healthy touch to the meal.
• Wine Pairings: Pair your aubergine parmigiana with a light white wine like Sauvignon Blanc or a medium-bodied red like Chianti. The acidity of the wine complements the richness of the dish.

Can You Make Aubergine Parmigiana Ahead of Time?

Yes, aubergine parmigiana can be made ahead of time and is an excellent dish for meal prep or hosting a dinner party. Here’s how you can do it:

Storing in the Fridge

Once assembled, you can refrigerate the dish for up to 2 days before baking. Just cover it tightly with plastic wrap or foil.

Freezing for Later

Aubergine parmigiana also freezes well. After assembling, wrap the dish tightly in plastic wrap and then foil. You can freeze it for up to 3 months. When ready to eat, bake from frozen at 375°F (190°C) for about 60 minutes or until bubbly.

Reheating

Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through and the cheese has melted again. You can also reheat individual servings in the microwave for convenience.

Pro Tips for a Perfect Aubergine Parmigiana

• Use Fresh Mozzarella: Fresh mozzarella offers a superior melting quality and a creamier texture compared to pre-shredded versions.
• Skip the Frying: For a lighter version, skip frying the aubergine slices. Instead, roast them in the oven with a drizzle of olive oil at 400°F (200°C) for 20-25 minutes until tender.
• Mix Cheeses: Add variety by mixing in ricotta, provolone, or fontina for a unique flavor.

FAQs

What type of aubergine is best for parmigiana?

Use medium-sized, firm aubergines with smooth, shiny skin. Avoid overripe ones, as they can become bitter.

Can I make aubergine parmigiana without frying?

Yes, roasting the aubergines in the oven is a great alternative if you want to reduce the oil used.

Can I freeze aubergine parmigiana?

Yes, you can freeze it before baking. Just wrap it tightly and store it for up to 3 months.

What can I use instead of mozzarella?

You can substitute with ricotta, cheddar, or provolone for different textures and flavors.

How long does aubergine parmigiana last in the fridge?

It lasts for about 3-4 days when stored in an airtight container.