Spelt Aubergine Parmigiana Bake

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.

Spooning tomato sauce over roasted aubergine slices and torn mozzarella in a white baking dish during assembly

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.

A plated slice of spelt aubergine parmigiana on a cream plate with basil garnish and a glass of red wine alongside

Prep Time 45 mins

Cook Time 45 mins

Rest Time 10 mins

Total Time 1 hr 40 mins

Cooking Method: Oven

Cuisine: Italian

Courses: Main Course

Difficulty: Medium

Cooking Temp: 200 C

Servings: 4

Estimated Cost: 2.80

Calories: 420

Best Season: all_year_round

Dietary: Contains Dairy, Contains gluten (spelt), Egg-free, High Fiber, Nut-free, Vegetarian

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

2 large (approx 800 g total) aubergine (eggplant) (sliced into 1 cm rounds)
1 tsp fine sea salt (for salting the aubergine)
3 tbsp olive oil (for roasting)

Tomato Sauce

2 tbsp olive oil
3 garlic cloves (finely sliced)
2 x 400 g cans canned whole plum tomatoes (crushed by hand)
1 tsp dried oregano
1/2 tsp sea salt (or to taste)
1/4 tsp black pepper
10 g fresh basil leaves (torn, plus extra to serve)

Assembly and Topping

250 g low-moisture mozzarella (sliced or torn)
60 g Parmesan or vegetarian hard cheese (finely grated)
100 g day-old spelt bread (blitzed to coarse crumbs)
1 tbsp olive oil (to mix with crumbs)
pinch black pepper (for the crumb topping)

Instructions

Salt and Roast the Aubergine

1
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.
2
Rinse the slices under cold water and press firmly between a folded tea towel until dry.
3
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.
4
Roast for 20 to 25 minutes, flipping halfway, until golden and soft. Set aside.

Make the Tomato Sauce

5
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.
6
Add the crushed tomatoes and oregano. Season with salt and pepper.
7
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

8
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

9
Spread a thin layer of tomato sauce across the base of a deep 20x30 cm baking dish.
10
Add a layer of roasted aubergine slices, slightly overlapping. Spoon over more tomato sauce and scatter over some mozzarella and a little Parmesan.
11
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.
12
Spread the spelt crumbs evenly over the top.
13
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.
14
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.

Keywords: spelt aubergine parmigiana, spelt breadcrumb bake, vegetarian aubergine bake, wholegrain parmigiana, spelt recipe, aubergine parmigiana

Equipment

Large baking sheet
Deep 20x30 cm baking dish
Medium saucepan
Sharp chef's knife
Colander
Food processor or blender

Tips

Salt aubergine slices for at least 30 minutes, then rinse and press dry with a clean tea towel.
Roast aubergine slices at 200 C in a single layer so they brown rather than steam.
Simmer the tomato sauce until it thickens and clings to a spoon before layering.
Press each layer down gently before adding the next to reduce air gaps and keep the bake compact.
Rest the bake for 10 minutes after removing from the oven so the layers firm up before slicing.

Variations

Add a layer of cooked green lentils between the aubergine for extra protein and texture.
Swap mozzarella for a dairy-free alternative and skip Parmesan for a fully vegan version.
Use roasted courgette slices alongside the aubergine to bulk out the bake for more servings.

Storage and Reheating

Store cooled leftovers covered in the fridge for up to 3 days. The layers firm up overnight, which makes the bake easier to slice cleanly.

Reheat individual portions in the oven at 180 C / 355 F for 15 minutes, or until hot through. A microwave works for speed, though the spelt crumb topping softens.

This bake freezes well. Wrap portions tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven.

Serving Suggestions

Serve alongside a simple green salad dressed with lemon and olive oil. The acidity cuts through the richness of the cheese and tomato.

A few slices of crusty spelt bread on the side are good for scooping up the sauce. You can also serve over cooked spelt grains for a more filling plate.

For a gathering, bring the dish to the table whole and let people slice their own portions. It holds its shape well once rested.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-aubergine-parmigiana-bake/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!