There’s something wildly comforting about crispy, cheesy anything — especially when it comes with a side of charred aubergine and warm tomatoes that basically burst in your mouth. This recipe, a sort of stripped-back parmigiana, reminds me of late summer dinners outside. You know, when it’s just warm enough to eat on the patio but you need a jumper by dessert? That kind of evening.
I’ve made this one a few times now — it started as a way to use up an aubergine and evolved into a full-blown craving. The breadcrumb coating is golden and garlicky, the mozzarella melts into the cracks, and the basil on top gives it that fresh punch. It’s indulgent without being fussy, and surprisingly doable for a weeknight if you’ve got half an hour and a glass of wine nearby.
Why You’ll Love It
- Crispy outside, gooey inside — actual cheese pull moments
- No oven needed — all done on the hob or barbecue
- Makes aubergine the main event (not just background veg)
- Can be prepped ahead and cooked last minute
- Light enough for lunch, hearty enough for dinner
- You’ll feel like a backyard Italian nonna (even if you live in Leeds)
Ingredients
- 1 large aubergine (about 400g)
- 300g ripe cherry tomatoes (mixed colours if you’ve got them)
- 2 garlic cloves
- 1 bunch fresh basil (30g)
- 1 large free-range egg
- 30g Parmesan cheese or vegetarian hard cheese
- 100g breadcrumbs
- Olive oil
- 30g plain flour
- 125g buffalo mozzarella
- 1 pinch dried chilli flakes
- Extra virgin olive oil
- Sea salt & black pepper
How to Make It
Slice and sizzle the aubergine:
Trim the aubergine and cut it lengthways into four slices, about 2cm thick. Sprinkle with salt and chuck them on a hot griddle (or pan). Let them char for 5 minutes, flipping halfway, until they’ve got proper grill lines.
Get the breadcrumb magic ready:
In one bowl, beat the egg. In another, mix the breadcrumbs with grated parmesan, a splash of olive oil, salt, and pepper. Give it a good stir — it should smell nutty and savoury already.
Bread like a boss:
Dust your cooked aubergine slices with flour (helps the egg cling), dip them in the beaten egg, then press them firmly into the breadcrumb mix. Really pat it on — this is where the crunch comes from.
Fry until golden and glorious:
Place the coated slices back on the hot griddle or in a non-stick pan. Fry for 5 minutes, turning once, until golden and crisp. Tear mozzarella over the top, sprinkle chilli flakes, and cover with a lid (or bowl) for 2 minutes to melt the cheese.
Meanwhile, cook up those juicy tomatoes:
On the other side of the griddle (or another pan), toss the halved tomatoes with sliced garlic and a bit of olive oil. Let them cook down for about 5 minutes until soft and jammy.
Plate it all up:
Spoon the tomatoes onto plates. Top with two cheesy aubergine slices per person. Tear basil leaves over the top and drizzle with extra virgin olive oil. Serve immediately with something crusty for scooping.
Common Mistakes and How to Dodge Them
Why did my coating fall off?
It probably didn’t stick well — make sure to flour, egg, and really press those crumbs on. Also, use a hot, non-stick surface for frying.
Cheese didn’t melt properly.
You need to cover it — steam helps it melt quickly without burning the crust. Use a lid, dome, or even an upside-down metal bowl.
Too salty!
Be mindful of the salt in parmesan, breadcrumbs, and your seasoning. Taste as you go, and don’t go overboard.
Tomatoes too watery?
Let them cook long enough for some of the liquid to reduce, and stir in the garlic partway through — not from the start.
Storage and Reheating
- Fridge: Keeps well for 2 days. Store the aubergine and tomatoes separately.
- Reheat in a pan: Best way to keep the coating crisp — low heat with a lid for cheese.
- Microwave: It’ll do, but you’ll lose the crunch.
- Freezing: Not ideal. The breadcrumb coating gets soggy.
Frequently Asked Questions
Can I make this vegan?
You can! Use plant-based mozzarella and vegan parmesan, and swap the egg for a flax egg or aquafaba.
Do I need a barbecue or griddle?
Nope. A hot non-stick pan works perfectly. Barbecue’s just more fun if it’s sunny.
What can I serve it with?
Crusty bread, a peppery rocket salad, or even some garlicky potatoes if you want to bulk it up.
Is it spicy?
Only slightly, from the chilli flakes — leave them out if you’re not into heat.
Nutrition Facts (Per Serving):
- Calories: ~470 kcal
- Fat: 28g
- Carbs: 32g
- Protein: 18g
- Sodium: Medium-high (cheese + salt)
- Sugar: ~6g (mainly from tomatoes)
Jamie Oliver Vegetarian Charred Aubergine Parmigiana
Description
Crispy, cheesy breaded aubergine layered over warm garlicky tomatoes, finished with melted mozzarella, basil, and a drizzle of olive oil.
Ingredients
Instructions
- Slice and char aubergine for 5 mins.
- Mix breadcrumbs with parmesan, olive oil, salt, and pepper.
- Coat aubergine in flour, egg, and crumbs.
- Fry until golden, top with mozzarella and chilli, cover to melt.
- Cook halved tomatoes with garlic until soft.
- Plate tomatoes, top with aubergine, finish with basil and olive oil.
Notes
- Use a lid or dome to melt the cheese evenly.
- Pat the crumbs firmly to make sure they stick.
- Serve immediately for max crunch and melt.
- Mozzarella melts fast — don’t walk away.