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Nigella Aubergine Parmigiana

Nigella Aubergine Parmigiana
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This Aubergine Parmigiana is a rich, comforting Italian bake with layers of tender, roasted eggplant, savory tomato sauce, and melted mozzarella and Parmesan cheeses. The dish is baked until golden and bubbly, offering a perfect balance of creamy, tangy, and herbaceous flavors for a satisfying vegetarian main course.

Ingredients

Scale
  • 2 large eggplants (about 2 lbs total), sliced into 1/4-inch thick rounds
  • 1 tbsp kosher salt, for salting eggplant
  • 1/4 cup olive oil, for brushing eggplant
  • 2 tbsp olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 (28-oz) can crushed tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes (optional)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 1/4 cup fresh basil leaves, chopped
  • 8 oz fresh mozzarella cheese, sliced or shredded
  • 1 cup grated Parmesan cheese
  • Additional fresh basil leaves, for garnish

Instructions

  1. Preheat the oven to 400°F / 200°C and line two baking sheets with parchment paper. This high temperature will help roast the eggplant slices quickly, ensuring they become tender without becoming soggy, and the parchment prevents sticking for easy cleanup.
  2. Arrange the eggplant slices in a single layer on a wire rack or tray and sprinkle evenly with 1 tablespoon of kosher salt. Let them sit for 20 minutes to draw out excess moisture, which reduces bitterness and prevents a watery final dish. Patience here ensures better texture after baking.
  3. After 20 minutes, rinse the eggplant slices thoroughly under cold water to remove the salt, then pat them completely dry with paper towels. Drying is crucial to allow the oil to adhere and promote even browning during baking, avoiding steam that can make them limp.
  4. Brush both sides of each eggplant slice lightly with the 1/4 cup of olive oil and place in a single layer on the prepared baking sheets. Bake in the preheated oven for 15-20 minutes, flipping halfway through, until tender and lightly golden. Watch for edges to brown slightly, indicating caramelization for added flavor.
  5. While the eggplant bakes, heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the finely diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. This step builds a savory base by gently sweating the onions without browning them too much.
  6. Add the minced garlic to the saucepan and cook for 1 minute until fragrant, stirring constantly to prevent burning. Garlic can turn bitter if overcooked, so keep the heat moderate and move quickly to infuse the oil with its aroma.
  7. Pour in the crushed tomatoes, dried oregano, red pepper flakes (if using), 1 teaspoon kosher salt, and black pepper. Stir well and bring to a simmer over medium-low heat. Reduce the heat to low and let the sauce simmer uncovered for 15-20 minutes, stirring occasionally, until thickened slightly. Simmering concentrates the flavors and reduces excess liquid for a richer sauce.
  8. Remove the tomato sauce from the heat and stir in the chopped fresh basil. Taste and adjust seasoning if needed. Let the sauce cool for 5 minutes; this prevents it from making the assembly too hot and ensures even layering with the cheese.
  9. Reduce the oven temperature to 375°F / 190°C. In a 9×13 inch baking dish, spread a thin layer of tomato sauce on the bottom. Arrange a single layer of baked eggplant slices over the sauce, overlapping slightly if necessary, to create a solid base.
  10. Spoon more tomato sauce over the eggplant layer, then scatter half of the mozzarella and half of the Parmesan cheese evenly on top. Repeat with another layer of eggplant, sauce, and the remaining cheeses. Layering in this order ensures every bite has a balance of creamy cheese and savory sauce.
  11. Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, until the cheese is melted, bubbly, and golden brown on top. The foil initially traps steam to melt the cheese evenly, then uncovering allows browning.
  12. Remove the dish from the oven and let it rest for 10 minutes before serving. Resting allows the layers to set slightly, making it easier to slice neatly without falling apart. Garnish with additional fresh basil leaves for a bright, aromatic finish.

Notes

Storage: Cool completely, then cover tightly and refrigerate for up to 3 days. Freezing: Wrap individual portions or the whole dish in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheating: Preheat oven to 350°F / 175°C, cover with foil, and bake for 20-25 minutes until heated through. For a crispier top, uncover for the last 5 minutes.

Nutrition

Keywords: aubergine parmigiana, eggplant parmesan, Italian vegetarian bake, layered eggplant dish, mozzarella eggplant casserole, tomato sauce bake, weeknight dinner, comfort food, meatless main, baked eggplant recipe, Nigella Lawson inspired, cheesy eggplant

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