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Joe Wicks Aubergine Parmigiana

Joe Wicks Aubergine Parmigiana
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A lighter, wholesome take on the Italian classic, featuring tender roasted aubergine slices layered with a rich, herb-infused tomato sauce and melted cheeses. This bake delivers a creamy texture with tangy, savory flavors, perfect for a comforting yet healthy family dinner.

Ingredients

Scale
  • 2 medium aubergines (eggplants), sliced into 1/4-inch rounds
  • 2 tablespoons olive oil, divided
  • 1 teaspoon fine sea salt
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 8 ounces fresh mozzarella cheese, thinly sliced
  • 1/2 cup grated Parmesan cheese (about 2 ounces)
  • Fresh basil leaves, for garnish

Instructions

  1. Preheat the oven to 400°F / 204°C. Line two baking sheets with parchment paper. Arrange the aubergine slices in a single layer on the sheets; this ensures even roasting and prevents sticking, which is crucial for achieving a tender texture without sogginess.
  2. Brush both sides of the aubergine slices with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of the sea salt. Roast for 15-20 minutes, flipping halfway through, until the slices are tender and lightly golden. Roasting removes excess moisture, intensifies the flavor, and prepares the aubergine for layering without making the dish watery.
  3. While the aubergine roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Cooking the onion slowly over moderate heat builds a sweet, caramelized base for the sauce, enhancing depth of flavor.
  4. Add the minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning. Garlic can turn bitter if overcooked, so keep the heat moderate and watch for a light golden color, which indicates it’s ready without bitterness.
  5. Pour in the crushed tomatoes, dried oregano, and black pepper. Stir to combine, then reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly. Simmering allows the flavors to meld and reduces the acidity of the tomatoes, resulting in a smoother, richer sauce.
  6. Taste the sauce and adjust seasoning with the remaining 1/2 teaspoon of sea salt if needed. Set aside to cool slightly; this makes layering easier and prevents the cheese from melting too quickly during assembly, ensuring even baking.
  7. Lightly grease a 9×13-inch baking dish with a thin film of olive oil. Spread a thin layer of the tomato sauce on the bottom to prevent sticking and create a flavorful base that will keep the aubergine moist during baking.
  8. Arrange half of the roasted aubergine slices over the sauce in an even layer, overlapping slightly if necessary. Spoon half of the remaining sauce over the aubergine, spreading it gently with the back of a spoon to cover evenly, which ensures every bite is sauced.
  9. Layer half of the mozzarella slices and half of the Parmesan cheese over the sauce. Repeat with the remaining aubergine, sauce, and cheeses, ending with a cheese layer on top for a golden, bubbly crust that adds visual appeal and texture.
  10. Bake in the preheated oven for 20-25 minutes, until the cheese is melted, bubbly, and starting to brown on top. If the top browns too quickly, cover loosely with foil to prevent burning while allowing the interior to heat through thoroughly.
  11. Remove from the oven and let rest for 10 minutes before serving. Resting allows the layers to set, making it easier to slice and serve neatly without the cheese oozing out, and lets the flavors settle for a more cohesive dish.
  12. Garnish with fresh basil leaves and serve warm. This adds a fresh, aromatic touch that complements the rich, savory flavors, balancing the dish with a hint of brightness.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated 350°F / 177°C oven for 10-15 minutes until warmed through. For freezing, assemble the dish without baking, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Nutrition

Keywords: aubergine parmigiana, eggplant parmesan, Joe Wicks recipe, Italian bake, healthy dinner, vegetarian main, tomato sauce, mozzarella cheese, roasted eggplant, family meal, weeknight dinner, comfort food

Find it online: https://britishrecipes.uk/joe-wicks-aubergine-parmigiana/