Aubergine parmigiana is a dish built on patience – salting, roasting, layering. This version uses whole spelt breadcrumbs on top instead of the usual white crumb, which adds a gentle nuttiness and holds its texture better through the bake.
The tomato sauce is simple: garlic, good canned tomatoes, and a little time on the hob. Nothing extra. The aubergine does most of the flavour work once it has time in the oven.
This is a reliable dish for a midweek dinner or a casual gathering. You can build the whole thing ahead of time and refrigerate it, then bake when needed. The layers hold well and the flavours stay clean.
Why You’ll Love This Recipe
- Spelt crumb topping stays crisp, not soggy.
- Layers hold well when made a day ahead.
- Roasted aubergine gives a soft, meaty texture.
- One baking dish, straightforward steps throughout.
Ingredient Notes
- Aubergine: Salting draws out moisture and reduces bitterness. Pat dry thoroughly before roasting or the layers turn watery.
- Spelt breadcrumbs: Use day-old spelt bread blitzed coarsely. A fine crumb compacts too much and loses that open, crisp texture on top.
- Mozzarella: Low-moisture mozzarella melts more evenly and releases less water than fresh. If using fresh, pat the slices dry with paper towels first.
- Canned tomatoes: Whole plum tomatoes crushed by hand give better texture than pre-chopped. San Marzano work well but any good-quality brand is fine.
- Parmesan: Grate fresh for best flavour. A vegetarian hard cheese works as a direct swap if you need a rennet-free option.
- Olive oil: Use a mid-range olive oil for roasting the aubergine. Save a good extra-virgin drizzle for the top before serving if you like.
Spelt Aubergine Parmigiana Bake
Description
Tender roasted aubergine is stacked with a garlicky tomato sauce, melted mozzarella, and a toasted spelt breadcrumb layer that stays crisp on top while the inside stays soft and saucy.
Ingredients
Aubergine
Tomato Sauce
Assembly and Topping
Instructions
Salt and Roast the Aubergine
- Lay the aubergine slices in a single layer in a colander. Sprinkle both sides with fine sea salt and leave for 30 minutes until moisture beads on the surface.
- Rinse the slices under cold water and press firmly between a folded tea towel until dry.
- Heat the oven to 200 C / 390 F. Arrange the aubergine on two large baking sheets in a single layer. Brush both sides with olive oil.
- Roast for 20 to 25 minutes, flipping halfway, until golden and soft. Set aside.
Make the Tomato Sauce
- Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add the garlic and cook for 1 to 2 minutes until softened but not coloured.
- Add the crushed tomatoes and oregano. Season with salt and pepper.
- Simmer uncovered for 20 minutes, stirring occasionally, until the sauce thickens and clings to a spoon. Stir in the torn basil and remove from heat.
Prepare the Spelt Crumb Topping
- Blitz the day-old spelt bread in a food processor until you have coarse crumbs. Tip into a small bowl, add 1 tbsp olive oil and a pinch of black pepper, and toss to combine.
Assemble and Bake
- Spread a thin layer of tomato sauce across the base of a deep 20x30 cm baking dish.
- Add a layer of roasted aubergine slices, slightly overlapping. Spoon over more tomato sauce and scatter over some mozzarella and a little Parmesan.
- Repeat the layers - aubergine, sauce, mozzarella, Parmesan - until all the aubergine is used. Finish with a final layer of sauce, the remaining mozzarella, and a generous scatter of Parmesan.
- Spread the spelt crumbs evenly over the top.
- Bake at 200 C / 390 F for 20 to 25 minutes until the crumb topping is golden and the cheese is bubbling around the edges.
- Remove from the oven and rest for 10 minutes before slicing and serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 9g45%
- Cholesterol 45mg15%
- Sodium 780mg33%
- Potassium 620mg18%
- Total Carbohydrate 32g11%
- Dietary Fiber 7g29%
- Sugars 9g
- Protein 18g36%
- Vitamin A 950 IU
- Vitamin C 18 mg
- Calcium 380 mg
- Iron 3 mg
- Vitamin E 3 mg
- Vitamin K 12 mcg
- Thiamin 0.2 mg
- Riboflavin 0.3 mg
- Niacin 4 mg
- Vitamin B6 0.3 mg
- Folate 55 mcg
- Vitamin B12 0.8 mcg
- Phosphorus 310 mg
- Magnesium 48 mg
- Zinc 2.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Salt aubergine slices for at least 30 minutes before roasting for best results.
- Do not skip the resting step after baking - 10 minutes keeps layers intact.
- Add spelt crumbs only in the final layer to maintain a crisp top.
- Sauce must be reduced and thick before layering to avoid a watery bake.
- Use low-moisture mozzarella or pat fresh mozzarella completely dry before use.
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