Crispy Aubergine Parmigiana (Crispy Eggplant Parmigiana)

This crispy aubergine parmigiana is a meat-free twist on chicken parm, featuring crispy breaded aubergines served over a homemade spicy tomato sauce – delicious!

Table of Contents

• Introduction
• Ingredient Breakdown
• The Beauty of a Charred Aubergine
• Don’t Throw Away Your Parmesan Rinds!
• Why Panko Breadcrumbs Are the Best
• Can You Fry With Olive Oil?
• Practical Tips for Shallow Frying with Olive Oil
• Spicy Tomato Sauce – A Perfect Match
• Tips for Making the Best Crispy Aubergine Parmigiana
• Love This Recipe? Here Are Some More You Might Like

Introduction

This Crispy Aubergine Parmigiana is a delicious meat-free twist on the classic that is chicken parmigiana. Featuring crispy breaded aubergines served over a homemade spicy tomato sauce, this dish is flavour-packed comfort food at its finest, perfect for both vegetarians and meat-lovers alike. The rich, tangy tomato sauce complements the crispy, golden aubergines, making it a satisfying meal for any occasion.

Ingredient Breakdown

• Extra-Virgin Olive Oil: Adds a rich, fruity flavour and helps achieve the perfect crispiness in the aubergines.
• Garlic: Infuses the tomato sauce with a robust and aromatic flavour.
• Crushed Red Pepper Flakes: Bring a hint of heat to the tomato sauce, giving it a spicy kick.
• Crushed Tomatoes: Form the base of the spicy tomato sauce, offering a rich and tangy flavour.
• Parmigiano Reggiano Rind: Optional, but adds lots of depth and umami to the sauce.
• Fresh Basil: Provides a fresh, aromatic touch to the tomato sauce.
• Aubergines: The star of the dish, they are transformed into crispy, golden “cutlets” that replace the traditional chicken.
• Plain Flour: Used for dredging the aubergines, creating the first layer of the crispy coating, which helps the beaten eggs adhere.
• Eggs: Help the breadcrumbs adhere to the aubergines, ensuring a crispy and golden crust.
• Panko Breadcrumbs: Provide a light and crispy coating for the aubergines.
• Parmigiano Reggiano: Adds a nutty and salty flavour to the breading.
• Extra-Virgin Olive Oil or Vegetable Oil: Used for shallow frying the aubergines to achieve a perfect golden-brown crust.

The Beauty of a Charred Aubergine

Charring aubergines adds a smoky depth of flavour that elevates this Crispy Aubergine Parmigiana to new heights. The process of charring caramelises the natural sugars in the aubergines, enhancing their sweetness and adding complexity to their flavour profile. This technique also keeps the inside of the aubergines tender and juicy, perfect for breading and frying to golden brown perfection.

How to Char Aubergines

You can char aubergines in many different ways:

• Grill Method: Place the aubergines directly on the grill grates over medium-high heat. Turn them frequently until the skins are charred and the flesh is tender, about 10 minutes. This method adds a distinct smoky flavour but it requires outdoor grilling equipment, which not everyone has.
• Gas Hob Method: Place the aubergines directly over a gas burner set to medium-high. Cook, turning frequently, until completely blackened and collapsing, around 10 minutes. This method also imparts the aubergines with lovely smoky notes, but it requires a gas hob, which again not everyone has.
• Broil/Oven-Grill Method: Place the aubergines on a baking sheet and position them under the broiler/oven-grill. Turn them every few minutes until the skins are charred and the flesh is tender, about 10-15 minutes. This method is convenient for indoor cooking and works well with most ovens, but you get less smoky flavour compared to the previous two methods.
• Roast Method: Preheat your oven to 220℃ / fan 200℃. Prick the aubergines all over with a fork or paring knife, then place them on a foil-lined baking tray. Roast, flipping once halfway through, for 40-45 minutes, or until tender. This method is easy and hands-off, but it takes a lot longer and you don’t develop any smoky flavour.

With or without the smokiness, this Crispy Aubergine Parmigiana will still be delicious, so use whatever method works best for you.

Don’t Throw Away Your Parmesan Rinds!

Adding parmesan rinds to the spicy tomato sauce (or any sauce for that matter!) infuses it with a rich, umami depth that takes it to the next level. This no-waste hack maximises the use of the parmesan (which isn’t cheap!) and reduces food waste. Simply toss the rind into the sauce as it simmers and remove it before serving. You can also use parmesan rinds in:

• Soups and Stews: Add to broths for an extra layer of flavour.
• Risotto: Simmer with the rice to impart a deep, umami taste.
• Stock: Enhance the flavour of your homemade stocks by adding parmesan rinds during the simmering process.

Why Panko Breadcrumbs Are the Best

Panko breadcrumbs are the secret to achieving a light, airy and extra-crispy coating. Unlike regular breadcrumbs, panko is made from crustless bread, resulting in larger, flakier crumbs that fry up beautifully. This extra crispiness is particularly important in this Crispy Aubergine Parmigiana recipe as the aubergine itself is quite delicate and benefits from the sturdy, crunchy exterior that panko provides.

Can You Fry With Olive Oil?

Frying with olive oil often sparks debates in the culinary world, but the truth is, you absolutely can fry with olive oil. I wouldn’t ever deep fry with it, but I think it’s perfect for searing and shallow frying.

• Smoke Point of Olive Oil: The smoke point of olive oil, which is the temperature at which it begins to smoke and break down, is lower than that of other oils, but it isn’t objectively low, around 190-220°C (374-428°F), to be precise. For shallow frying, extra-virgin olive oil is generally suitable because the temperature rarely exceeds its smoke point.
• Flavour Profile: One of the key advantages of frying with olive oil is its distinctive flavour. Unlike neutral oils, olive oil imparts a subtle, fruity taste to the food, enhancing the overall dish. This is particularly beneficial in mediterranean and italian-leaning recipes like this one where the oil’s flavour complements other ingredients perfectly.

Practical Tips for Shallow Frying with Olive Oil

• Use Fresh Oil: Fresh, high-quality olive oil has a higher smoke point and better stability. Avoid using old or previously heated olive oil for frying.
• Temperature Control: Keep the frying temperature moderate. For shallow frying, aim for 175-190°C (347-374°F).
• Avoid Overcrowding the Pan: Adding too much food at once can lower the oil temperature, leading to uneven cooking and absorption of excess oil.
• Drain Excess Oil: After frying, place your food on a wire rack or paper towels to drain excess oil, resulting in a lighter, less greasy dish.

Spicy Tomato Sauce – A Perfect Match

The spicy tomato sauce in this recipe perfectly complements the crispy aubergines. Made with garlic, crushed red pepper flakes and good-quality crushed tomatoes, this sauce is rich, tangy, and slightly spicy. The addition of fresh basil and optional parmigiano reggiano rind enhances the depth of flavour, making it a standout component of the dish. Here are the ingredients and steps:

• Garlic and Chilli Flakes: Sauté in extra-virgin olive oil until fragrant.
• Crushed Tomatoes: Add to the pan along with the parmigiano reggiano rind (if using) and fresh basil. Season with salt and pepper.
• Simmer: Reduce the heat and let the sauce simmer uncovered for 30 minutes, allowing it to thicken and the flavours to meld together.

Tips for Making the Best Crispy Aubergine Parmigiana

• Choose Fresh Aubergines: Fresh, firm aubergines will yield the best results. Avoid those that are soft or have blemishes.
• Season Generously: Both the aubergines and the sauce benefit from generous seasoning. Taste and adjust as you go.
• Don’t Skip the Draining Step: Allowing the aubergines to drain after charring or roasting helps to remove excess moisture, resulting in a crispier final product.
• Use Good-Quality Tomatoes: The quality of the tinned tomatoes can significantly affect the flavour of the sauce. Opt for a good-quality brand for the best results. My favourite is Mutti.
• Serve Immediately: This dish is best enjoyed fresh and hot. Serve it straight from the pan to the plate to maintain its crispiness and flavour.

Love This Recipe? Here Are Some More You Might Like

If you like this Crispy Aubergine Parmigiana, there’s a high chance you’ll like these recipes too:

• Crispy Aubergine Puttanesca: crispy fried aubergine rounds, served over a chunky puttanesca sauce.
• Crispy Courgettes with Whipped Feta and Honey: crispy but light courgette slices, served with garlicky whipped feta and honey.
• Sticky Harissa Aubergine: juicy, roasted aubergines chunks, coated in a sticky harissa glaze and served with whipped tahini and garlic yoghurt.