🍆 Aubergine Parmigiana

Serves: 4   
Prep time: 25 mins 
Cook time: 45–50 mins
Skill level: Surprisingly simple. Looks like effort. Tastes like Italy.

🧂 Ingredients

For the dish:
2 large aubergines
Olive oil (for brushing/frying)
1 onion, finely chopped
2 garlic cloves, minced~
1 x 400g tin chopped tomatoes~
1 tbsp tomato purée
A pinch of sugar
1 tsp dried oregano
A handful of fresh basil (optional)
125g mozzarella, torn
50g grated Parmesan (or veggie hard cheese)
Salt & black pepper

To serve:
A sharply dressed green salad or just a fork and a quiet corner

🔥 Method

1. Slice and salt.
Cut the aubergines into 1cm slices lengthways. Lay them out, sprinkle with salt, and leave for 20 mins. This draws out bitterness (and gives you time for a cup of tea). Rinse and pat dry.

2. Fry or roast.
Brush the slices with olive oil and either pan-fry until golden or roast at 200°C (180°C fan) for 20 mins, turning once. You're after soft and slightly charred, not leathery.

3. Make the sauce.
In a pan, heat olive oil. Add onion and soften for 5 mins. Add garlic, cook briefly, then stir in chopped tomatoes, purée, sugar, oregano, and a pinch of salt. Simmer for 15–20 mins until rich and thick. Add basil if using.

4. Layer it up.
In a baking dish, layer sauce, aubergine slices, mozzarella, and Parmesan. Repeat until everything’s used up, finishing with sauce and a final flourish of cheese.

5. Bake to perfection.
Bake at 190°C (170°C fan) for 25–30 mins until bubbling and golden on top. Let it cool for 5–10 mins before serving so it holds its shape (and doesn't incinerate your mouth).

6. Serve and bask in the praise.
Goes beautifully with salad, crusty bread, or unapologetic seconds.

💡 Little Tip
Letting it rest after baking isn’t optional. It slices better, tastes better, and you’ll look like you knew that all along.