Charred Aubergine Parmigiana Recipe

This Charred Aubergine Parmigiana is a crispy and cheesy recipe, which is made with smoky, griddled aubergine and fresh buffalo mozzarella. It’s a perfect quick weeknight dinner, ready in about 30 minutes.

Charred Aubergine Parmigiana Ingredients

• 1 large aubergine (400g)
• 300g ripe mixed-colour cherry tomatoes
• 2 cloves of garlic
• 1 bunch of fresh basil (30g)
• 1 large free-range egg
• 30g Parmesan cheese or vegetarian hard cheese
• 100g breadcrumbs
• olive oil
• 30g plain flour
• 1 x 125g ball of buffalo mozzarella cheese
• 1 pinch of dried chilli flakes
• extra virgin olive oil
• Sea salt and black pepper

How To Make Charred Aubergine Parmigiana

1. Char the Aubergine: Preheat a griddle pan to a medium heat. Trim and cut the aubergine lengthways into four 2cm-thick slices. Season the slices with sea salt and place them on the hot griddle to cook for 5 minutes, turning halfway, until charred and tender.
2. Prepare Breading and Tomatoes: While the aubergine chars, beat the egg in a shallow bowl. In a second bowl, mix the breadcrumbs with a splash of olive oil and the finely grated Parmesan. Halve the tomatoes, peel and finely slice the garlic, and pick the basil leaves.
3. Bread and Cook the Aubergine: Dust the charred aubergine slices in the flour, then dip them into the beaten egg, and finally press them firmly into the cheesy breadcrumbs to coat.
4. Finish on the Griddle: Place the breaded aubergine back on the griddle and cook for 5 minutes, turning halfway, until golden and crisp. Tear the mozzarella over the slices, sprinkle with the chilli flakes, and cover with a basting dome or a heatproof bowl for 2 minutes, until the cheese is melted and gooey.
5. Cook Tomatoes and Serve: While the cheese melts, place the tomatoes on the other side of the griddle. Season them and cook for 5 minutes, adding the sliced garlic and a splash of oil halfway through. To serve, spoon the warm tomatoes onto two plates, top with the crispy aubergine slices, scatter over the basil leaves, and finish with a drizzle of extra virgin olive oil.

Recipe Tips

• Why char the aubergine first? Griddling the aubergine before breading it makes the inside incredibly soft and tender, and it adds a wonderful, smoky flavour that you can’t get from just frying.
• How to get a super crispy crust? After dipping the aubergine in the egg, make sure you press it firmly into the breadcrumb mixture. This helps create a thick, even coating that will turn golden and crisp on the griddle.
• Can I bake this instead of using a griddle? Yes. For a baked version, you can roast the breaded aubergine slices on an oiled tray at 400°F (200°C) for 15-20 minutes, flipping halfway. Add the cheese for the last few minutes of cooking.
• What kind of breadcrumbs are best? Panko breadcrumbs will give you the crispiest, lightest crust. However, fine, dry breadcrumbs made from stale bread will also work well.

What To Serve With Charred Aubergine Parmigiana

This dish is a wonderful light meal on its own, but it also pairs beautifully with:

• A simple, crisp green salad with a lemon vinaigrette
• A side of herbed couscous or quinoa
• A slice of crusty Italian bread to mop up the tomato juices

How To Store Charred Aubergine Parmigiana

• Refrigerate: This dish is best enjoyed immediately while the aubergine is crispy and the cheese is gooey. If you have leftovers, it’s best to store the cooked tomatoes and the aubergine separately in airtight containers in the refrigerator for up to 2 days.
• Reheating: The best way to reheat the aubergine and bring back some of its crispiness is in a hot oven or an air fryer for a few minutes.

Charred Aubergine Parmigiana Nutrition Facts

• Calories: 500-600 kcal
• Fat: 30g
• Carbohydrates: 40g
• Protein: 20g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Sticky Miso Aubergine Recipe
• Aubergine Parmigiana Burger Recipe
• Aubergine Katsu Curry Recipe