There’s something deeply comforting about the kind of recipes that feel like a warm hug. Nigella Lawson’s Aubergine Parmigiana is one of those dishes. It’s not just the combination of tender aubergines (eggplants) soaked in rich tomato sauce and melty cheese that makes this recipe so special; it’s the sense of indulgence and homey goodness it evokes with every bite. There’s no rush here-this is the kind of meal that slows you down, inviting you to linger over the table, savoring each moment.
I first stumbled across Nigella’s version of this dish on one of those late-night kitchen binge sessions. You know the ones-where you end up watching cooking shows for hours, imagining yourself cooking like a pro, even though it’s 1 a.m. and you’re more likely to burn something than make it perfectly. But there was something about the ease with which she navigated this recipe, combined with its bold flavors, that made me decide to try it myself. Spoiler alert: I’ve never looked back. Whether you’re cooking for a cozy dinner at home or impressing friends at a gathering, this aubergine parmigiana feels like the kind of dish that always hits the spot.
Nigella Lawson’s Aubergine Parmigiana Recipe
When Nigella Lawson shares a recipe, she doesn’t just provide a list of ingredients and steps. She wraps it all in a narrative-one that’s filled with warmth and a bit of flair. With her aubergine parmigiana, she creates something simple but spectacular, showcasing how layering and technique can turn everyday ingredients into a mouthwatering masterpiece. What I love most about this particular recipe is how Nigella makes the process feel almost effortless. There’s none of the fussy precision often associated with Italian cooking, but still, it delivers a meal that feels both elegant and deeply satisfying.
Her version is straightforward: aubergines are thinly sliced, fried in olive oil until golden, then layered with rich tomato sauce, melted mozzarella, and a generous dusting of Parmesan. It’s a dish that doesn’t demand much in the way of technique, but the flavors come together in a way that’s unforgettable. The key here, as with many of Nigella’s recipes, is in trusting the ingredients and the simplicity of the method.
Ingredient List
If you’ve cooked any of Nigella’s recipes before, you’ll know that she doesn’t shy away from indulgent ingredients, and this one is no different. Here’s what you’ll need to bring this dish to life:
- Aubergines (Eggplants) – About 2 medium ones, sliced thinly. Aubergines can be tricky-if you don’t slice them just right, they can get too soggy. But when done right, they soak up the flavors perfectly.
- Olive Oil – A good, fruity extra-virgin olive oil for frying the aubergines. Don’t skimp here; it makes a huge difference.
- Mozzarella – Fresh mozzarella, torn into chunks. The creamy texture once it melts is just what this dish needs.
- Parmesan – Freshly grated. It adds that sharp, nutty flavor that brings the entire dish together.
- Tomato Sauce – Nigella suggests a good-quality store-bought tomato sauce (she’s not one for fussing about making it from scratch). I’ve tried both ways, and I must say, sometimes the convenience of store-bought tomato sauce wins me over.
- Garlic – A couple of cloves, minced. Garlic is always a great addition to any tomato sauce, and Nigella knows this well.
- Basil – Fresh basil leaves to sprinkle on top. The smell of fresh basil cooking through the tomato sauce is one of life’s simple pleasures.
- Breadcrumbs – For a bit of crunch on top. You don’t need a ton, but a light dusting gives the dish that irresistible golden top.
How To Make Nigella Lawson’s Aubergine Parmigiana?
The beauty of Nigella’s recipe lies in its simplicity. There’s no need to stress over exact measurements or overly complicated techniques. This is a recipe that allows for flexibility and some creative flair. Let’s break it down step by step.
- Prep the Aubergines: Start by slicing the aubergines into rounds. You want them to be about 1cm thick-thin enough to cook through quickly, but thick enough to hold their shape. The slices can be a bit watery, so I recommend laying them on a paper towel to absorb some of the moisture. A quick sprinkle of salt can help pull out excess water, but if you’re feeling lazy (as I often am), you can skip that part.
- Fry the Aubergines: Heat a good amount of olive oil in a frying pan. I usually use a large skillet for this. Once the oil is shimmering, gently fry the aubergine slices in batches, making sure they’re golden on both sides. You don’t need to fry them to a crisp, but they should have that golden, slightly charred edge. This step can feel a little like a mini workout, but it’s worth it for the crispy texture it adds to the final dish.
- Make the Tomato Sauce: While the aubergines are frying, heat some olive oil in a separate pan, then sauté garlic until fragrant. Add the tomato sauce, a sprinkle of salt, and pepper, and let it simmer gently. I usually add a pinch of sugar to balance out the acidity of the tomatoes, though Nigella doesn’t always call for it. The sauce should thicken slightly and become rich and aromatic.
- Layer the Dish: In a baking dish, begin layering. Start with a spoonful of tomato sauce at the bottom. Then, layer the aubergine slices, followed by a few chunks of mozzarella and a dusting of Parmesan. Repeat until all the aubergine is used up, ending with a generous layer of sauce, cheese, and a sprinkle of breadcrumbs on top.
- Bake: Pop the whole thing into the oven and bake at around 180°C (350°F) for about 25-30 minutes, or until the top is golden and bubbling. The house will smell like heaven by the time it’s done.
- Serve: Once out of the oven, sprinkle fresh basil leaves on top, and let it sit for a few minutes to cool slightly before serving. That’s the hardest part-the waiting. But once you dig in, it’s all worth it.
Things I Learned
One of the things that immediately struck me while making Nigella’s aubergine parmigiana is how much it’s about layering. The dish is really a series of simple components that, when stacked together in the right way, create something special. This isn’t just about throwing everything into one pot. It’s about timing and balance.
Frying the aubergines is key. You want them crispy enough to hold their shape and absorb all the lovely tomato sauce and cheese without becoming soggy. I learned that frying them on a medium-high heat, as Nigella recommends, helps them develop that perfect balance of crispy edges and soft insides.
Another thing I found was that the sauce really benefits from simmering slowly. The longer it cooks, the richer and more flavorful it becomes. I’m always in a rush, but this dish has a way of teaching you patience, and I found that the results were much better when I let the sauce simmer for a good 20 minutes.
And finally, I learned that less is more when it comes to the breadcrumbs. A light dusting on top is enough to create that beautiful golden crust without overpowering the softness of the aubergine and cheese.