The one that always makes me smile

There are recipes that feel like a hug, and this Charred Aubergine Parmigiana Recipe is one of those for me. I first made it on a damp Saturday evening when I had a single large aubergine and a soft ball of buffalo mozzarella in the fridge; the smell of char and melted cheese filled the apartment and my neighbours knocked on the door to ask for the recipe. If you want the version I started from, I once tweaked a classic I found online, and you can see how it compares with the charred aubergine parmigiana recipe that inspired me.

What I love about this dish is how simple ingredients—one large aubergine, a handful of 300g cherry tomatoes, 2 cloves of garlic, a bunch of fresh basil and a humble egg—turn into something that feels indulgent. The crumbs get crunchy, the mozzarella becomes pillowy, and the tomatoes blister into a sweet, smoky base. You need 30g Parmesan cheese grated into the breadcrumb mix, 100g breadcrumbs, 30g plain flour for coating, a 125g ball of buffalo mozzarella, a pinch of dried chilli flakes, and good olive oil. That’s it.

Gathering the little things that matter

I slice my aubergine thick so it holds up: Slice the aubergine into four 2cm-thick slices. That thickness gives you a meaty centre and enough surface for a proper char. I season both sides with salt and black pepper, brush lightly with olive oil and then place them on a screaming hot griddle. Season and char on a hot griddle for 5 minutes. The sound as it sears — that faint hissing and then the darker, almost sugary scent as the flesh caramelises — is the soundtrack of the whole dish.

While the slices cool for a minute, I set up my coating station: a shallow plate of 30g plain flour, a bowl with one large egg beaten, and a mixture of 100g breadcrumbs mixed with 30g Parmesan cheese and a pinch of dried chilli flakes. Coat the charred slices in flour, then beaten egg, then a mixture of breadcrumbs and grated Parmesan. It’s important to do it in that order so the crumbs cling properly; I find using a fork to lift them keeps my hands cleaner and preserves the charred surface at the edges.

Return the breaded slices to the griddle and cook for 5 minutes until golden and crisp. I press them gently with the back of a spatula so they cook evenly and the crumbs get that deep golden tone. When they look just right I top each slice with torn pieces of buffalo mozzarella and a further pinch of chilli. Top with mozzarella and chilli flakes, then cover for 2 minutes to melt the cheese. While the cheese melts, cook the halved tomatoes and sliced garlic on the other side of the griddle. The garlic browns in its own sweet way and the tomatoes release their juices, becoming almost saucy but still having that roasted edge. Serve the crispy aubergine over the griddled tomatoes, garnished with fresh basil.

Making it on a weeknight or for a crowd

I’ve made this on busy weeknights and for slow Sunday lunches. One of my favourite tricks is to do the char and the crumbs early, then finish everything at the last minute so the crumbs stay crisp. If you need to keep things warm while guests arrive, slide the griddled aubergine into a low oven on a tray — it won’t stay as crunchy but the cheese will stay gooey. If you want another idea for what to serve alongside, it pairs beautifully with a simple meat course; once I served it with a slow-roasted beef and it was comfort food perfection — see some ideas in these 10 best beef slow cooker recipes when you want a hands-off main. And if you’re thinking of making this as part of a lazy dinner rotation, a new favourite of mine is to pair it with an easy slow-cooker chicken — the contrast in textures is lovely, and you can find simple mains in this 10 best slow cooker chicken recipes easy dinners collection.

A few tricks I swear by

First, don’t be afraid of high heat. The char is where much of the flavour comes from. Second, let the aubergine rest for a minute after the initial char; it firms up and takes coatings better. Third, keep the breadcrumb and Parmesan mixture coarse rather than finely ground — I like a mixture where you can still see little flakes of cheese, they toast into crunchy pockets. Fourth, if you want less oiliness, lay the cooked slices briefly on kitchen paper when they come off the griddle. And finally, add the basil at the end so it stays bright and fragrant — torn basil leaves release a perfume that transforms the whole plate.

You’ll know it’s done when the breadcrumb crust is a deep golden brown and makes a satisfying crack when you cut into it, the mozzarella has melted into soft ribbons, and the tomatoes have blistered and smelled sweetly smoky. If the aubergine is still spongy in the centre, give it another minute on the griddle; it should be tender but not collapsing.

Little memories and variations

I grew up with a slightly different parmigiana where aubergines were fried and layered, but this charred version feels lighter and more immediate. I remember cooking it for my partner the first time we moved in together; the apartment was small, and the whole place filled with the sound of griddle-sizzle and chat. That night we ate standing at the counter, basil leaves stuck to our fingers, and decided to keep making it whenever we wanted something cozy but a little special.

If you want to play with it, try a few variations. One, swap buffalo mozzarella for smoked provolone for a deeper savoury note. Two, fold in a tablespoon of chopped olives into the breadcrumb mix for a briny twist. Three, instead of breadcrumbs, use crushed almonds mixed with Parmesan for a nutty crust that’s especially good if you’re avoiding wheat. All work beautifully with the same basic method.

A quick note on leftovers: let everything cool slightly and store in an airtight container in the fridge for up to three days. To revive the crunch, reheat in a moderate oven or under a hot grill rather than the microwave; the oven brings the crisp back and keeps the tomatoes from becoming too limp. If you anticipate leftovers, you can also char and bread the aubergine ahead of time and finish with the mozzarella just before eating.

Conclusion

If you want a reference to compare approaches, Jamie Oliver offers a take on charred aubergine that brings a different spice and layering technique worth reading alongside this one: Jamie Oliver’s charred aubergine parmigiana. And for a more relaxed, "lazy" approach to parmigiana that you can adapt to this recipe, I like Elena Silcock’s take in her piece called Lazy Man’s Parmigiana, which gives great ideas for simplifying the steps while keeping the heart of the dish: Lazy Man’s Parmigiana.

Give it a go on your griddle — the smell alone will make you want to invite someone over.