Baked aubergines

Ingredients

• 4 mediumaubergines
• 4, slicedtomatoes
• 150 gcaciotta cheese
• 200 gbreadcrumbs
• 1 bunchparsley
• A few leavesbasil
• 50 ggrated grana cheese
• A drizzleextra-virgin olive oil
• To tastesalt
• To tasteblack pepper

Instructions

1. 1

   Score the aubergines

   Halve the aubergines, then make two lengthways cuts and two crosswise cuts in the flesh of each half.

2. 2

   Salt and drain

   Add salt into the cuts and leave the aubergines to drain for 30 minutes.

3. 3

   Prepare the tray

   Pour a little oil into a baking tray and arrange the aubergines in it.

4. 4

   Mix the topping

   Combine the breadcrumbs with the grated grana and finely chopped basil and parsley, then season the aubergines with the mixture.

5. 5

   Add the toppings

   Season with salt and pepper, then cover the aubergines with slices of tomato and caciotta.

6. 6

   Cover with foil

   Drizzle with a little oil and cover the tray with aluminium foil.

7. 7

   Bake until tender

   Bake at 180°C for 20–30 minutes.

What are baked aubergines?

This is a simple Italian-style baked aubergine dish, with the halved vegetables topped with breadcrumbs, herbs, tomato and cheese. It makes a substantial side, or can be served as a light main with bread or a salad.

The recipe works by pairing soft aubergine with a savoury, crumbly topping and melting caciotta. Salting the scored flesh first gives it time to drain before it goes into the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 20g protein, 67g carbs, 15g fat.

The breadcrumbs provide most of the carbohydrates, while olive oil and the caciotta and grana contribute much of the fat. The cheeses also supply protein, with aubergine adding some as well; serve a portion with a protein-rich main or salad and keep the rest of the plate generous with vegetables.

The key ingredients

Aubergines: Choose medium ones of similar size so they cook at roughly the same pace. The cuts help the seasoning and topping settle into the flesh.

Cheese: Caciotta gives the top a soft, melty layer, while grana adds a firmer, savoury note to the breadcrumbs.

Herbs: Chopped parsley and basil flavour the crumb mixture. Fresh herbs give the topping a brighter taste.

Salting and draining

Salt in the cuts: Sprinkle salt into the scored aubergine flesh and leave the halves to drain for 30 minutes, as directed. This gives excess moisture time to run off before baking.

Before baking: Arrange the aubergines in the oiled tray after draining them. The recipe does not specify rinsing or drying them, so avoid adding extra steps that could wash away the seasoning.

Building the topping

Breadcrumb mixture: Combine the crumbs, grana and finely chopped herbs, then season the aubergines with the mixture. Distribute it across the scored surfaces so each half gets some of the topping.

Tomato and caciotta: Layer the slices over the crumb-coated aubergines. A final drizzle of oil helps moisten the topping as it bakes.

How to judge doneness

Timing: Bake covered at 180°C for 20–30 minutes. The recipe gives a range rather than a precise finish time, so check the aubergines towards the shorter end.

Texture: The flesh should be tender when pierced and the cheese softened. If the aubergines need longer, continue baking and check them again.

Serving ideas

As a side: Serve alongside grilled vegetables, fish or a simple roast. The breadcrumb and cheese topping makes the aubergines filling enough to share as part of a larger meal.

For a lighter plate: Pair a portion with a crisp green salad. Crusty bread is a good match if you want to make the meal more substantial.

Recipe notes & tips

• Use aubergines of similar size so they bake more evenly.
• Make the cuts deep enough to hold the seasoning and crumb mixture without cutting through the skin.
• Chop the parsley and basil finely so they distribute through the breadcrumbs.
• Keep the tray covered with foil during the stated baking time.
• Check the aubergine flesh with a knife towards the 20-minute mark.

Variations

• Herb swap: Use a little extra parsley if you have no basil.
• Cheese choice: Replace caciotta with another mild, melting cheese.
• More tomato: Add extra tomato slices for a juicier topping.
• Peppery finish: Grind black pepper over the top just before serving.
• Crumb texture: Use coarser breadcrumbs for a more pronounced crumb topping.

Common mistakes to avoid

• Skipping the drain: Give the salted aubergines the full 30 minutes to drain before arranging them in the tray.
• Uneven scoring: Make the cuts similar in depth so the seasoning and topping can settle across each half.
• Clumping the herbs: Chop them finely and mix them thoroughly through the breadcrumbs.
• Forgetting the foil: Cover the tray as directed so the aubergines bake under foil.
• Overbaking: Start checking at 20 minutes and stop once the flesh is tender.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven until hot throughout; the crumb topping may soften after storage.

Frequently asked questions