The BEST Aubergine Parmigiana Recipe
A Southern Italian Icon - And Vegetarian Friendly With It!
Few dishes capture the soul of Southern Italian comfort cooking quite like Parmigiana di Melanzane (Aubergine Parmigiana). It is a glorious celebration of summer produce: layers of tender, silky aubergine, rich tomato sauce, melted mozzarella, and sharp Parmigiano-Reggiano, baked until bubbling and golden brown.
While the dish has become a staple of global vegetarian cooking, its exact origins are a source of fierce, friendly debate across Italy’s southern regions. Let Carluccio's tell you all about it before we get to the recipe itself.
A Tale of Two Regions: Sicily vs. Campania
If you ask a Sicilian, they will tell you with absolute certainty that Parmigiana belongs to them. The aubergine was originally introduced to Sicily by Arabic traders in the Middle Ages, and the island embraced it wholeheartedly. Some food historians argue that the word parmigiana doesn't actually refer to Parma's famous cheese, but rather derives from the Sicilian word parmiciana—which refers to the wooden slats of a window shutter, mimicking the way the aubergine slices are layered in the baking dish.
Travel up to Naples and the Campania region, however, and you will hear a different story. The Neapolitans claim the dish was born in their kitchens, pointing to early 18th-century cookbooks that detail similar baked vegetable creations. Campania’s contribution solidified the dish we know today by introducing rich, local cow's milk mozzarella (fior di latte) into the layers.
Whichever story you choose to believe, the result is the same: an absolute masterpiece of Italian home cooking. Here is how to create the ultimate version at home (using a Carluccio's jar or two from the pantry - which will save you additional prep and time!)...
The Aubergine Parmigiana Recipe
Ingredients
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3 large aubergines
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2 jars (350g each) Carluccio's Sugo Pomodoro e Basilico
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300g fresh mozzarella, drained well and torn into small pieces
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75g Parmigiano-Reggiano, finely grated
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1 small onion, finely diced
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1 clove garlic, peeled and crushed
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A large handful of fresh basil leaves
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Fine sea salt
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Olive oil (or vegetable oil for frying)
The Method
To get that perfect texture, notice how the layering process works in the steps below—getting the excess moisture out of the ingredients is the absolute key to preventing a soggy bake.
Slice the aubergines lengthways into slices about 1cm thick. Arrange them in a colander, sprinkling each layer lightly with fine sea salt. Place a weight on top (like a plate with a tin on it) and let them drain for 30–45 minutes. This draws out the bitter juices and collapses the spongy cell walls, meaning they will absorb far less oil when cooking. Rinse the slices quickly under cold water and pat them completely dry with a clean tea towel.
Pour enough oil into a wide pan to shallow-fry the aubergine slices. Fry them in batches over medium-high heat until they turn a beautiful golden-brown colour on both sides. Drain them thoroughly on plenty of kitchen paper to absorb excess oil. (For a lighter alternative, you can brush them lightly with olive oil and bake at 200°C for 20 minutes until tender).
In a separate saucepan, heat a small splash of olive oil and gently soften the diced onion and crushed garlic. Pour in both jars of Carluccio's Sugo Pomodoro e Basilico, drop in a few torn basil leaves, and simmer gently for 10 minutes to marry the flavours. Remove the garlic clove before assembling.
Preheat your oven to 180°C. Spoon a thin layer of the tomato sauce into the bottom of your baking dish. Arrange a single layer of fried aubergine slices on top, slightly overlapping them. Scatter over some torn mozzarella, a generous handful of grated Parmigiano-Reggiano, and a few fresh basil leaves. Repeat this process until all your ingredients are used up, ensuring your top layer finishes with a generous blanket of tomato sauce, mozzarella, and Parmigiano.
Place the dish into the preheated oven and bake for 30–35 minutes, until the top is deeply golden, bubbling at the edges, and irresistible. Crucial: Remove it from the oven and let it sit at room temperature for at least 15–20 minutes before cutting into it. This resting time allows the layers to settle and firm up, ensuring you get beautifully clean, distinct slices rather than a loose puddle.
Chef's Tip: To ensure your Parmigiana doesn't become watery, dice your fresh mozzarella the morning before you cook and leave it to drain in a sieve over a bowl in the fridge. This removes the excess whey, leaving you with a perfectly rich, stringy melt.
