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Every cook in the home is familiar with. It’s the grill and watching the thick slices of aubergine smolder and fall apart, and the edges turn into something savoury and smoky. The kitchen is suffused with a scent that’s reminiscent of Italian trattoria and part of a summer garden. Then you think — this is the way to go. This is the dish.
If aubergine parmigiana grilled has ever been on your menu You already know why it is one of the best vegetarian meals available. But if you’ve just cooked the traditional version, there’s a whole culinary world unexplored. This guide will allow you to experiment with five new variations on the classic dish that can alter the way your cooking.
Before diving into the various variations Before you start exploring the variations, it’s important to know that search results for aubergine parmigiana recipes have increased significantly in the past few years. The majority of people are shifting away from deep-fried versions and settling for grill varieties that are lighter, more smokey and much more suited to a weeknight meal. You’re in good company.
Why Grilled Aubergine Parmigiana Beats the Fried Version Every Time
Let’s resolve this issue quickly. Traditional parmigiana di Melanzanean Italian dish with origins within Southern Italy, likely originating in Campania or Sicily requires aubergine pieces coated in flour, then fried in huge quantities of olive oil. The result is sweet, rich, and unquestionably delicious. It’s also a lot of work and can leave your kitchen smelling like hot oil for a good long time.
Grilling is a completely different equation. If you put a slice of aubergine onto a smoky cast-iron grill or griddle, there is something extraordinary that occurs. The natural moisture evaporates rapidly, and the flesh is infused with flavor, and the outside is charred to a distinctive degree that imparts a mild bitterness that is perfectly balanced with the sweet tomato and creamy mozzarella.
The nutritional differences are significant. Grilled aubergine has approximately 55-75 calories per 100g, as opposed to 180-200 calories for the equivalent fried. The fat content decreases from around 16g to about 4 to 5 grams. The fibre remains and all the flavor, but you lose none of the pleasure.
Another benefit is that grilling can be faster. Slice then brush with oil and grill for 3 to 4 minutes on each side. That’s it. Your aubergine is now ready.
Getting the Base Right
Before you can explore the five variants, it is important to have an established foundation. The following is the basis that every variation is built upon:
Base Ingredients (serves 4):
| Ingredient | Quantity | Notes |
|---|---|---|
| Large aubergines | 2 (approx. 600g) | Sliced 1cm thick |
| Olive oil Extra-virgin olive | 4 tbsp | Brushing is recommended for this. |
| Garlic cloves | 3 | Minced |
| Tinned plum tomatoes | 400g | San Marzano if possible |
| Fresh mozzarella | 250g | Hand-torn |
| Parmesan | 80g | Freshly grated |
| Fresh basil | A large amount | The fabric is layered throughout |
| Black pepper and salt | To taste | — |
Salt the slices of aubergine, let them sit steamingfor 20 minutes, and then rub them dry. This removes bitterness and makes them easier to grill in steam. Oil the slices and instead of the dish. Make sure you press them down with firm pressure and avoid moving them for a minimum of three minutes. This is where the char marks originate from. After you’ve got both sides finished, you’re prepared to put them on top and bake at 200 degrees for 25-30 minutes.
5 Creative Variations of Grilled Aubergine Parmigiana You Need to Try
Variation 1: Smoky BBQ Grilled Aubergine Parmigiana
This is the dish to serve when you’ve got guests visiting, and you’re looking for something that will stand out with the other food items at the barbecue. It blends the natural smokiness that comes from charred aubergine with smoked paprika in the sauce. It swaps regular mozzarella for scamorza-affumicatait’s, which is a semi-firm Italian cheese that is smoked and melts beautifully, and provides an additional dimension of flavor.
Ingredients:
| Ingredient | Quantity | Substitution |
|---|---|---|
| Large aubergines | 2 | — |
| Smoked paprika | 2 tsp | Regular regular paprika |
| Chipotle paste | 1 tbsp | A pinch of cayenne |
| Scamorza affumicata | 200g | Smoked mozzarella |
| San Marzano tomatoes | 400g | Passata of good quality |
| Parmesan | 80g | Pecorino Romano |
| Fresh Thyme | 4 sprigs | 1 Tbsp dried thyme |
Mix the chipotle paste as well as smokey paprika in your tomato sauce as it decreases. This creates a sauce that has smoke and warmth that doesn’t overwhelm, as it frames the aubergine instead of covering it. If you’re cooking outdoors, place the dish in a cast-iron skillet and then cook it off on the barbecue with the lid closed to cook for about 15 minutes. The indirect heat will give you the golden, bubbling surface without burning the bottom.
The wine pairing, drinking a glass of Primitivo or Nero d’ Avola, made from Southern Ital mirrors the smoky, earthy notes of this dish exquisitely.
Version 2 Charred Abergine Parmigiana with Nduja, and Burrata
This is the one to serve those occasions when you need to impress. Nduja is an easily spreadable, spicy Calabrian sausage that melts in the sauce of tomatoes, infused with flavor and pork fat. Instead of melting the mozzarella on top, you grill the dish on the grill, and then cut burrata into it right before serving. What’s striking is the contrast in spicy, hot layers below and the cool, creamy burrata atop is stunning.
Ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Large aubergines | 2 | — |
| Nduja sausage | 80g | Squeeze out the casing |
| Burrata | Two balls (250g) | Add it after baking |
| Crushed tomatoes | 400g | — |
| Garlic | 4 cloves | — |
| Fresh red chilli | 1 | Optional |
| Parmesan | 60g | — |
| Breadcrumbs from Sourdough | 40g | Toasted topping |
There is nduja available in a variety of Italian Deli stores, and more often in supermarkets with larger selections. Pour it directly into a hot skillet; itturn will melt almost immediately into the oil, and turns into a bright orange-red. Add crushed tomatoes to this base, and you’ll get more flavor in less than five minutes, which is faster than how many tomato sauces can develop in one hour.
Sprinkle toasted breadcrumbs on the top prior to placing it on the grill. They will catch and cook beautifully, giving it a crunch that the traditional recipe lacks. Incorporate the torn burrata towards the end, the cheese should soften because of the heat residual, but not completely melt.
3. Variation: Vegan Grilled Aubergine Parmigiana with Cashew Cream
This is the one that dispels doubters. The people who claim they can’t have a parmigiana made without dairy, be quiet, following the first bite. The secret ingredient is cashew cream, which is raw cashews that have been soaked overnight and blended with garlic, lemon, and nutritional yeast to create something truly smooth, rich, and delicious in a way no store-bought vegan cheese can match.
Ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Large aubergines | 2 | — |
| Raw cashews | 150g | It was soaked for more than 4 hours. |
| Nutritional yeast | 4 tbsp | It is essential for a cheesy flavor. |
| Lemon juice | 1 tbsp | It brightens the complexion. |
| Garlic | 2 cloves | Blended into a cream |
| Cooked Puy lentils | 200g | Adds protein |
| Walnuts, chopped | 80g | Texture layer |
| Passata | 500ml | — |
| Fresh basil | Generously | — |
To make the cashew cream, remove the cashews that have been soaked and mix them with 80ml of water, the juice of a lemon, nutritional yeast, and some salt until the mixture is completely smooth. It should be the consistency and texture of crème fraiche. Spread it on your grilled aubergine layers the same way you would spread mozzarella.
The walnut and lentil layer is a great substitute for the meaty flavor that cheese is traditionally able to provide. Combine cooked lentils with toasted walnuts in your passata before layering. It transforms a simple food item into a rich main course that’ll keep you satisfied for a long time.
Note on meal prep: This version freezes extremely well. Divide it into containers once it’s cooled, and you’ll have four hot lunches to take throughout the entire week.
Variation 4: Individual Grilled Aubergine Parmigiana Stacks
Sometimes, the occasion demands something that looks as appealing in taste. These stacks are the aubergine grilled with parmigiana that is a fine dining experience at home. There’s no baking dish and no scooping, just plates that are smashed to pieces on top. Each stack is a design-conscious little tower made composed of aubergine charred mozzarella, grilled aubergine, and tomato coulis.
Ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Medium aubergines | 3 | Even size for uniform slices |
| Fresh mozzarella | 200g | Cut into rounds |
| Parmesan shavings | 60g | Use a vegetable peeler |
| Tomato coulis | 200ml | Passata reduced and strained |
| Basil oil or micro basil | To garnish | For elegance |
| Pine nuts are toasted, pine nuts | 30g | Textural garnish |
| Balsamic glaze | To drizzle | Final touch |
To make the tomato coulis, simmer the passata in a pot with basil and garlic for 20 minutes. Then, filter it out using a fine mesh. What you get is a silky, intensely flavoured and a little concentrated to rest neatly on a plate, rather than spread over it.
Create every stack onto a hot plate with a slice of aubergine cheese, mozzarella, and a spoonful of coulis. Then another piece of aubergine with more mozzarella, coulis, and the final slice of aubergine on the top. Add Parmesan shavings and a sprinkle of toasted pine nuts, and a delicate drizzle with balsamic sauce. A toothpick through the center helps to keep everything in place during the long journey up to your table.
Tips for a dinner party: You can grill aubergine, then make the coulis in the morning. Make the stacks and then warm them in an oven that is 160°C for 10 minutes prior to plating them — they retain their shape very well.
5. Variation Grilled Aubergine Parmigiana with Pesto Layers
If the smoking BBQ version is made to be enjoyed in the summer months, this version with pesto layers is perfect for summer picnics on tables set with linen napkins and a chilled bottle of Vermentino. It combines Ligubottle flair with the classic Campanian classic – a combination that’s not supposed to be performing as it does.
Ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Large aubergines | 2 | — |
| Fresh basil pesto | 120g | The home-cooked version is ideal |
| Sun-dried tomatoes | 100g | In oil, chopped up in a rough manner |
| Fresh mozzarella | 200g | — |
| Parmesan | 70g | — |
| Cherry tomatoes | 200g | Roasted and chopped into halves |
| Pine nuts | 40g | Toasted in a dry pan |
| Basil oil | To drizzle | The pesto is dipped in a thin layer for a perfect finish |
Apply a thin layer of pesto on each aubergine slice prior to the layering. The oven’s heat will make the basil bloom and toast the pine nuts in the pesto, changing it from a simple condiment to something more sophisticated and well-integrated. Sun-dried tomatoes are a substitute for some tomato sauce that is fresh because of their intense sweetness and a slight acidity perform in a different way on the tongue, creating an interesting contrast instead of a background.
Roast your cherry tomatoes halved in a separate oven at 200°C for 20 minutes, topped with olive oil, salt, and a sprinkle of sugar. Sprinkle them on top of the dish. They explode and create little pockets of a strong tomato flavour against the creamy, herby layers below.
Serving suggestions: This version is perfect at room temperature as part of a bigger spread. It travels well, keeps its flavor, and gets better when it is sat.
Serving, Storage, and Make-Ahead Tips
Once you’ve constructed your desired version, here’s how to get the most value from it:
Storage Guide:
| Method | Duration | Best Reheating Approach |
|---|---|---|
| Refrigerator (covered) | up to 4 days | Oven at 180 °C for 15 minutes |
| Freezer (portioned) | Three months or more | Freeze overnight, then heat in the oven |
| Room temperature | Maximum 2 hours | Not appropriate for storage |
Certain things can make the entire process simpler:
- Grill the slices of aubergine up to 2 days ahead and then store them flat in the fridge, between sheets of baking paper.
- The tomato sauce can be stored for five days refrigerated. It can be frozen for up to three months.
- You can make any of these options without baking, cover them tightly, and chill overnigt then bake fresh the following day to get the best outcome
Conclusion
Grilled aubergine parmigiana, also known as grilled aubergine, is one of those meals that reward each and every moment of time and attention that you pay it. The recipe itself is worth learning, and once you’ve tried it a couple of times, you’ll soon be searching for the smoked paprika or the nduja or cashew cream, and recognizing that this dish offers more options than just about everything else you can make.
If you’re making an evening meal or for a summer barbecue, an event that requires be a hit, or an event that is a good fit for the plant-based diet, there’s a recipe that will work. The five recipes are all constructed on the same basis of quality aubergine, correctly cooked, and layered with care.
Choose the one that you like and create your own this weekend. You can then revisit and make the next variation.
Which of the five options do you want to test? Drop your thoughts in the comments below -If you decide to make one, upload a photo and include us in it. There’s nothing like watching these dishes appear in the kitchen of someone else.
Frequently Asked Questions About Grilled Aubergine Parmigiana
What’s the most efficient method of grilling an aubergine to make the parmigiana? Slice your aubergine around 1cm thick. Brush each piece with olive oil on both sides and then place them on a griddle pan preheated or grill an aubergine at high temperatures. Allow to rest in a quiet place for 3-4 mins until char marks appear, after which you can flip. The aim is soft flesh that has defined charcoal -not mushy, and not rough in the center.
Can you grill aubergine parmigiana in advance? Yes — and it can actually be improved when prepared ahead. The flavors settle and intensify over the course of. Make sure to fully wrap it in foil, chill, and bake it right before serving. It will be noticeable that the difference.
Are grilled aubergine parmigiana suitable for those who are vegan? The traditional recipe isn’t vegan, but variation 3 in this recipe is completely plant-based. Cashew milk and nutritional yeast mix adds the richness and depth that dairy is known to contribute.
What cheese is best in aubergine parmigiana grilled? Fresh mozzarella gives the ability to stretch and melt. Parmesan has a rich, sharp flavor. For more adventurous versions, try burrata for creaminess, scamorza for smokiness, or ricotta for a lighter, more delicate result.
What is the amount of calories in the grilled aubergine parmigiana? A standard portion of aubergine parmigiana grilled (around 300g) has 350-280 calories. This is much lighter than the frittered version, with 350-550 calories per portion.
What’s the main difference between aubergine parmesana and parmesan? They are the same dish. Aubergine is the British English term; eggplant is American English. The first Italian recipe, known as Parmigiana di Melanzane, precedes both terms and was cooked by the people of Southern Italy for centuries.
