There are many recipes for baked aubergines, but this one — Italian-style aubergines — will be a game-changer. The moment you serve it at home and everyone tastes it, they won't want any other version. That’s exactly what happened to me, and I’m sure I won’t be the only one. This dish is a true delight, with wonderful, creamy flavour and aroma, full of nutrients and colour — a meal to savour from beginning to end.
This aubergine lasagne (or aubergine parmigiana, as you might call it) is the perfect answer to the daily "What’s for lunch?" question. Everyone will rush to the table — and leave their plates spotless! It’s like a perfect lasagne, made up of layers of aubergines, tomato sauce, mozzarella and basil. I can't think of a better dish to prepare in the Le Creuset Heritage ceramic dish. Layer the ingredients, bake, and serve straight from oven to table — this dish becomes even more special that way.
This aubergine recipe, full of Italian soul and love, is pure pleasure to make and eat. I wholeheartedly recommend trying it — it won’t disappoint!
Ingredients
- 5 medium aubergines
- Neutral oil for frying the aubergines (enough to cover the base)
- 2 medium onions, finely chopped
- 600 ml of passata or thick homemade tomato sauce
- Salt and pepper to taste
- 750 g Fior di Latte mozzarella (cow’s milk), cut into small cubes
- 75 g grated Parmesan cheese
- 2–3 handfuls of fresh basil leaves
Preparation
- Wash and slice the aubergines lengthwise into slices about half a centimetre thick. A kitchen mandoline is great to ensure even thickness.
- Lightly salt the aubergine slices and place them in a colander for about 10 minutes to release some liquid and remove bitterness. Meanwhile, heat the oil over medium-low heat in the Le Creuset Classic tri-ply stainless steel frying pan.
- After 10 minutes, rinse the aubergines and pat dry with kitchen paper.
- Fry the slices until golden and set them aside on a plate lined with kitchen paper to absorb excess oil.
- Discard the frying oil, return the pan to medium-low heat and add the chopped onion. Cook gently until softened.
- Stir in the passata, season with salt and freshly ground black pepper, and cook for 7–8 minutes until slightly reduced. Remove from heat.
- Preheat your oven to 200°C.
- Spoon a few tablespoons of the tomato sauce into the Le Creuset Heritage ceramic dish and spread it to cover the base evenly.
- Now build the layers: cover the tomato with aubergines, add more sauce, then mozzarella cubes, grated Parmesan and some fresh basil leaves.
- Repeat for 2 or 3 more layers, using all the ingredients. Finish with a final layer of Parmesan on top to create a lovely gratin.
- Bake at 200°C for 30 minutes, until the cheese is melted, bubbling and golden on top.
- Serve at the table and enjoy the smiles — every bite is worth it!
Tips
- If you prefer, you can grill, oven-roast or air-fry the aubergines instead of frying them.
- The quantities in this recipe serve about 4–6 portions, but you can easily scale it to your needs — just use a baking dish of suitable size.
- Feel free to season to your taste: oregano or thyme go wonderfully with it.
- If you can’t find Fior di Latte mozzarella, buffalo mozzarella is a good alternative. Fior di Latte has a milkier taste as it’s made with whole cow’s milk.
