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Charred Aubergine Parmigiana Recipe
Ash Tyrrell

Charred Aubergine Parmigiana Recipe

I just made this Charred Aubergine Parmigiana 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.
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Total Time 35 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 1 large aubergine about 400g – the heart of the dish; firm and fresh is best for charring.
  • 300 g 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.
  • 30 g Parmesan cheese or vegetarian hard cheese – freshly grated tastes far better than pre-grated.
  • 100 g breadcrumbs – give you that perfect golden crust.
  • Olive oil – for cooking and adding luscious richness.
  • 30 g 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.