I just made this Charred Aubergine Parmigiana Recipe and oh wow — the smoky aubergine, crispy cheesy crumb, and juicy tomatoes totally stole the show on my dinner table. I couldn’t help myself from sneaking a bite before plating it properly!
Every layer of flavour felt balanced yet bold, and the melted buffalo mozzarella was pure indulgence. If you love Italian-style comfort food with a twist, this recipe will instantly become a favourite in your kitchen.
You might also enjoy Luscious Lemon Raspberry Swirl Cheesecake Cups Recipe for a sweet finish after this hearty meal. Trust me — it’s as satisfying to make as it is to devour.
Ingredients
Here’s what you’ll need to make this delicious charred aubergine parmigiana, with helpful reasons why these ingredients work so well together:
- 1 large aubergine (about 400g) – the heart of the dish; firm and fresh is best for charring.
- 300g ripe mixed-colour cherry tomatoes – juicy and sweet for a vibrant base.
- 2 cloves of garlic – adds aromatic depth when cooked with the tomatoes.
- 1 bunch of fresh basil (30g) – bright herbiness that lifts the entire dish.
- 1 large free-range egg – helps the crumb mixture stick to the aubergine.
- 30g Parmesan cheese or vegetarian hard cheese – freshly grated tastes far better than pre-grated.
- 100g breadcrumbs – give you that perfect golden crust.
- Olive oil – for cooking and adding luscious richness.
- 30g plain flour – helps the coating stick properly.
- 1 x 125g ball of buffalo mozzarella cheese – melty and creamy texture.
- 1 pinch of dried chilli flakes – optional kick of heat.
- Extra virgin olive oil – drizzle at the end for extra flavour.
- If you love desserts as much as savoury treats, this Chocolate Chip Cookie Dough Truffles Recipe is a fun, no-bake option you can whip up while making this parmigiana.
Note: serves 2.
Variations
Here are some tasty twists you can try to make this recipe your own:
- Swap buffalo mozzarella for vegan mozzarella to make it dairy‑free.
- Use gluten‑free flour and crumbs if you want a gluten‑free version.
- Add fresh oregano or rosemary for more herbal layers.
- Sprinkle panko breadcrumbs instead of regular for extra crunch.
Cooking Time
- Prep Time: 10–15 minutes
- Cooking Time: 15–20 minutes
- Total Time: 25–35 minutes
Equipment You Need
Here’s what I used to make this recipe and why it helps:
- Griddle pan – perfect for charring the aubergine evenly.
- Shallow bowls – ideal for the egg wash and breadcrumb mix.
- Tongs – makes flipping the aubergine seamless.
- Cheese grater – fresh grated cheese has the best texture.
- Spatula or basting dome – useful for melting the mozzarella quickly.
How to Make Charred Aubergine Parmigiana Recipe?
Prepare and Char the Aubergine
First, I trimmed and sliced the aubergine into four long, 2cm thick pieces and sprinkled them with sea salt. I placed them on a hot griddle and let them char for about 5 minutes, turning halfway so they get those gorgeous smoky marks.
Set Up Tomato and Breading Mix
While the aubergine chars, I halved juicy cherry tomatoes, sliced garlic thinly and picked fresh basil leaves. In bowls, I beat the egg and mixed Parmesan with the breadcrumbs and a splash of olive oil for that rich, crunchy coating.
Coat and Cook Aubergine with Cheese
Next, I dusted the aubergine slices with flour, dipped them in beaten egg, and pressed them into the cheesy crumbs. Back on the griddle they went for another 5 minutes until golden, then I tore buffalo mozzarella on top, added chilli flakes, and covered them until the cheese melted.
Cook Tomatoes and Plate Up
On the same griddle, I cooked the tomatoes with a drizzle of oil and garlic until they softened. I spooned them onto plates, layered the crispy aubergine slices on top, scattered basil, and finished with a drizzle of extra virgin olive oil.
Additional Tips for Making this Recipe Better
After making this several times, here’s what I learned:
- Always pat the aubergine dry before salting — it helps it char beautifully.
- Don’t rush the cheesy breadcrumb coating; firm pressure makes it stick better.
- Use fresh basil right before serving so it stays bright and fresh.
How to Serve Charred Aubergine Parmigiana Recipe?
This dish looks amazing on the plate — I like to spoon warm tomatoes in the center, stack two aubergine slices on top, and scatter torn basil over everything. A drizzle of extra virgin olive oil and a crack of black pepper finish the dish. Serve with crusty bread or a crisp green salad for a complete meal.
Nutritional Information
Here’s a quick snapshot of this flavourful dish’s nutrition per serving:
- Calories: ~500–600 kcal
- Protein: ~20g
- Carbohydrates: ~40g
- Fat: ~30g
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the crispy aubergine and cooked tomatoes separately in airtight containers in the fridge. This keeps the crumb crispier for longer.
Freezing
You can freeze cooked aubergine and tomato components for up to 2 months, then thaw overnight before reheating. Freezing works best without the mozzarella on top.
Reheating
Reheat in a hot oven or air fryer to bring back the crunchy crust and warm the cheese through — not the microwave for best texture.
Why You’ll Love This Recipe?
Here are some reasons why this dish will be a favourite in your home:
- Easy and quick — ready in under 35 minutes with simple steps.
- Smoky and rich — charring brings a wonderful depth of flavour.
- Versatile — great for weeknight dinners or casual entertaining.
- Vegetarian friendly — hearty and satisfying without meat.
Let me know how your Charred Aubergine Parmigiana turns out — I promise it’ll be a dish your friends and family ask for again! 🍆✨
Charred Aubergine Parmigiana Recipe
Ingredients
Method
- First, I trimmed and sliced the aubergine into four long, 2cm thick pieces and sprinkled them with sea salt. I placed them on a hot griddle and let them char for about 5 minutes, turning halfway so they get those gorgeous smoky marks.
- While the aubergine chars, I halved juicy cherry tomatoes, sliced garlic thinly and picked fresh basil leaves. In bowls, I beat the egg and mixed Parmesan with the breadcrumbs and a splash of olive oil for that rich, crunchy coating.
- Next, I dusted the aubergine slices with flour, dipped them in beaten egg, and pressed them into the cheesy crumbs. Back on the griddle they went for another 5 minutes until golden, then I tore buffalo mozzarella on top, added chilli flakes, and covered them until the cheese melted.
- On the same griddle, I cooked the tomatoes with a drizzle of oil and garlic until they softened. I spooned them onto plates, layered the crispy aubergine slices on top, scattered basil, and finished with a drizzle of extra virgin olive oil.
Notes
- Always pat the aubergine dry before salting — it helps it char beautifully.
- Don’t rush the cheesy breadcrumb coating; firm pressure makes it stick better.
- Use fresh basil right before serving so it stays bright and fresh.
