Nigella Aubergine Parmigiana

This isn’t tidy, neat food.
Nigella’s Aubergine Parmigiana is that messy, rich, bubbling dish you pull out of the oven when you want proper comfort.
It’s smoky aubergines, sweet tomatoes, gooey cheese, and crispy bits — all baked into something way bigger than the sum of its parts.

It smells outrageous coming out of the oven.
It tastes even better the next day, cold.

Why This Aubergine Parmigiana Works So Well

Grilling the aubergines gives them real depth — no soggy slices here.
The tomato sauce is thick and rich, not watery.
The cheese and breadcrumbs crisp up on top like a golden lid you can’t stop picking at.

It’s honest, hearty food. It’s not supposed to be fancy.

Ingredients (And Why They Matter)

Aubergines: Big, firm ones. You want slices that’ll hold their own in the bake.
Olive oil: Good glug needed — both for frying and flavor.
Onion and garlic: The classic soft base to build everything on.
Plum tomatoes: Good quality tinned or fresh ripe ones. Sauce needs to taste like sunshine.
Dried oregano: Old-school Italian seasoning, brings it home.
Basil: Fresh leaves stirred in at the end — changes everything.
Parmesan cheese: Salty, nutty sharpness between the layers.
Breadcrumbs: For crunch. No skipping.
Fresh oregano: Little extra herby punch on top.
Buffalo mozzarella (optional): Gooey pockets of joy.

How to Make It

1. Make the Sauce

Chop the onion fine. Slice the garlic thin.
Heat a splash of olive oil in a big pan.
Sauté onion, garlic, and dried oregano for about 10 minutes — nice and slow till soft and fragrant.

Add tomatoes — squashed if tinned, peeled and chopped if fresh.
Season with salt, pepper, splash of wine vinegar.
Cover and simmer gently for 15 minutes until thick.

Taste it. Should taste like proper tomato, not acid.

2. Grill the Aubergines

While the sauce cooks, get the grill or a griddle pan hot.
Slice the aubergines thin. Brush lightly with olive oil.

Grill until lightly charred — flipping once.
You want golden lines, not black burns.

If you’re doing big batches, keep stacking them up — they’re forgiving.

3. Build the Bake

Preheat oven to 190°C / 375°F / gas 5.

Spoon a layer of tomato sauce into a baking dish.
Scatter a handful of Parmesan.
Lay some grilled aubergine slices.

Repeat. Sauce, Parmesan, aubergine. Keep going.

Finish with a final bit of sauce and Parmesan on top.

Mix breadcrumbs with a little olive oil and chopped fresh oregano.
Scatter over the top.
Tear some mozzarella if using, tuck it in.

4. Bake It

Slide it into the oven.
Bake 30 minutes until bubbling, golden, and smells too good to wait.

Let it stand 5 minutes before diving in.
Or don’t. It’s messy food. No one’s judging.

Common Mistakes and How to Dodge Them

What Went Wrong	Why It Happens	How to Fix It
Watery sauce	Tomatoes not cooked enough	Simmer longer, patience
Aubergines greasy	Soaked up too much oil	Brush lightly, grill hot
Top burns	Breadcrumbs dry	Toss with enough oil first

What to Serve With Aubergine Parmigiana

• Crisp green salad, sharp vinaigrette
• Garlic bread, crusty and hot
• Roasted courgettes or peppers
• Little bit of pasta if you’re extra hungry

How to Store and Reheat

Fridge: Cool completely, store sealed up tight, up to 4 days.
Freezer: Freeze baked or unbaked — wrapped well — up to 3 months.

To reheat:

• Oven: 175°C / 350°F, covered with foil, until hot through (about 20 minutes).
• Microwave: Not ideal but works for slices — low power, heat slowly.
• Stove: Low heat, covered pan, stirring gently.

A Quick Bite of History

Parmigiana-style dishes are the heart of Southern Italian kitchens.
Layered, messy, deeply satisfying.
Nigella doesn’t mess with tradition much — just makes it extra lush and welcoming.
Exactly what you want on a slow Sunday night.

Try More Nigella Recipes:

• Nigella Seeds Naan
• Nigella Chicken Cacciatore
• Nigella Mushroom Lasagna