Aubergine Parmigiana

Posted On January 16, 2020 By Kathryn

Aubergine Parmigiana is one of my all time favourite dishes. Comfort food at its finest. Frying off the aubergines can feel a little laborious, but stick with it. To make the process quicker get two frying pans on the go. This is my kind of family cooking – I will often make one on a Sunday, to have for lunch and supper the following days. I have also found it to be a real hit with kids.

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Serves 4

2 tins of good quality chopped tomatoes

1 1/2 teaspoons of caster sugar

50g bunch of basil, leaves picked and stems reserved

2 garlic cloves, peeled

5 large aubergines

150g mozzarella cheese, torn into chunks

Olive oil


  1. Begin by making the tomato sauce. Place the tomatoes, caster sugar, the reserved basil stems, garlic cloves, salt and pepper into a medium saucepaan. Bring to the boil and simmer for 15 minutes. When ready, blitz until smooth and season to taste.
  2. Meanwhile, prepare the aubergines. Place your largest frying pan on a high heat and thinly coat with olive oil. Slice each aubergine lengthways about 1 cm thick. Fry until golden on each side, setting aside on some kitchen roll when ready. With each batch you will need a little more oil. Continue until all the aubergines are cooked.
  3. Preheat the oven to 200’C. In a medium sized baking or earthenware dish, neatly arrange a single layer of aubergines. Pour over some of the tomato sauce, followed by a small handful of basil leaves and a few pieces of cheese. Season generously with salt and pepper and continue with the layers until all of the ingredients are used up, finishing with a layer of tomato sauce topped with cheese. Bake for 30-40 minutes and serve with some lightly dressed salad.