Aubergine Parmigiana

Although some advanced preparation is needed to make this dish, we think it’s time well spent, when you taste the finished result. Don’t be tempted to skip the salting of your aubergine slices, this ensures your dish is the perfect balance of flavour and texture.

  • Slice your aubergines into approx 1cm slices and lay them on a flat surface.
  • Sprinkle them liberally with some salt and set aside for at least 30 minutes (this removes some of the moisture from the aubergines)
  • Place them into a colander and rinse with cold water. Pat dry with some clean kitchen paper.
  • Heat a griddle pan over a medium heat, brush with a little vegetable oil and begin browning your aubergine slices in batches. Don’t be tempted to add extra oil; you are quickly chargrilling the outside of the slices, turning them to ensure even browning.
  • Add a little oil to a clean piece of kitchen paper and wipe around the inside of your Crockpot bowl.
  • Break the eggs into a medium sized bowl and whisk well. Empty the breadcrumbs into a separate bowl, add the oregano and stir.
  • Have all your ingredients to hand before assembling your dish.
  • Place a handful of the aubergine into the egg to coat and then place each slice into the breadcrumbs for dusting.
  • Lay the slices onto the bottom of the Crockpot bowl without overlapping.
  • Top with some spoonfuls of the tomato sauce, spreading it out over the slices.
  • Sprinkle over a handful of the grated cheese adding a few torn basil leaves as you go.
  • Repeat the layers until all the aubergines are used up.
  • Finish with some grated cheese, a touch of parmesan and a few of the breadcrumbs if you have any left.
  • Place a clean t-towel over the bowl before closing the lid (this will catch any moisture building up on the lid).
  • Cook on Low for 3.5 to 4 hrs.
  • We love to brown the top of our finished dish, placing our bowl under a hot grill or into a preheated hot oven.
  • Garnish with a little torn basil before serving.





  • 1 kg aubergines
  • Salt
  • 1 tbsp vegetable oil
  • 2 large eggs
  • 120g box panko breadcrumbs
  • 1 tsp dried oregano
  • 2 x 500g jars of your favourite tomato pasta sauce
  • 400g grated mozzarella or cheddar
  • Basil leaves
  • Grated parmesan