Simple Aubergine Parmigiana 

I had an aubergine sitting in the fridge looking a little sad, so I decided to try something new. That’s how this Simple Aubergine Parmigiana was born and let me tell you, I’m so glad I made it! It’s warm, cheesy, full of flavor, and takes hardly any prep. If you’re looking for a quick and tasty vegetarian dinner or side dish, this one hits the spot.

Method

Preheat the Oven

First things first set your oven to 180°C (350°F). This gives it time to heat up while you prep the aubergine. A properly preheated oven ensures even cooking, which is especially important for getting the aubergine nice and soft all the way through.

Prepare the Aubergine

Take your aubergine and place it on a cutting board. Using a sharp knife, make a long slit down the center of the aubergine, lengthwise. Be careful not to cut all the way through you want it to open like a book, not fall into two pieces. This slit is where all the cheesy, saucy goodness will go later.

Season and Oil

Next, drizzle about ½ tablespoon of olive oil into the slit and over the surface of the aubergine. Use the back of a spoon or your fingers to gently rub the oil into the flesh. Then sprinkle some salt and pepper inside the slit and on top. This adds flavor right from the beginning.

Bake the Aubergine

Place the seasoned aubergine onto a baking tray, slit-side up. Pop it into the preheated oven and bake for around 45 minutes. The aubergine should become soft and tender the inside will start to collapse slightly and the skin may wrinkle a bit. That’s how you know it’s ready.

Add the Toppings

Carefully take the aubergine out of the oven (use oven mitts it’s hot!). The slit should now be more open and the inside very soft. Begin layering your toppings directly into the center. Start with the chopped tomatoes about half a can letting the juices soak into the soft flesh. Then tear or slice the mozzarella into chunks and place them right on top. Finally, sprinkle one tablespoon of grated parmesan all over. You want a nice cheesy crust when it goes under the grill.

Add Herbs

Sprinkle some Italian herbs or dried basil over the cheese and tomatoes. This step adds a beautiful aroma and brings that true Parmigiana flavor. If you have fresh basil, even better tuck a few leaves in for a fresher taste.

Grill to Finish

Now, switch your oven to grill (broiler) mode. Slide the tray back into the oven, close to the top heating element, and let it grill for about 5 minutes. Keep a close eye on it grills work fast. You’re looking for a golden, bubbling top with slightly crispy edges on the cheese.

Serve Immediately

Once it’s grilled to perfection, take it out and let it sit for just a minute or two. Then plate it up while it’s still warm and melty. The cheesy, herby, tomato-filled center will be irresistible!

Necessary Tools

• Sharp knife
• Baking tray
• Oven
• Grill or broiler
• Spoon
• Small bowl (optional, for mixing herbs)

Serving Suggestions

• Pair it with a small green salad for a light lunch.
• Serve as a side with grilled chicken or fish.
• Add crusty garlic bread to soak up the tomato and cheese.
• Want a heartier meal? Double the recipe and layer both halves together like a sandwich!

Fun Fact

Did you know that Parmigiana actually comes from southern Italy, but the name might come from the Parmesan cheese, which is from the north? Either way, this dish has traveled far to land deliciously on your plate!

Conclusion 

This recipe proves that one humble aubergine can turn into something totally satisfying. With gooey cheese, rich tomatoes, and a golden top, Simple Aubergine Parmigiana is now one of my go-to favorites. Quick, healthy-ish, and comforting it’s perfect for busy days or lazy ones alike. Try it once, and you’ll want it again and again.