Baked Aubergine Layers with Tomato Sauce

Parmigiana is one of those dishes that began in the south of Italy, where cooks had more aubergines than they knew what to do with in late summer. The story goes that they fried the slices, layered them with tomato and cheese, and let the oven do the rest. This version skips the frying pan entirely, which makes it easier to live with on a weeknight and a little lighter on the kitchen.

The real trick is the aubergine itself. Aubergines are mostly water and a spongy flesh that soaks up oil like a sponge soaks up a spill. Roasting them in a single layer on hot foil lets the moisture escape and the edges turn golden and soft rather than greasy. Cut the slices as evenly as you can, so they all finish at the same moment, and do not crowd the sheets. If they pile up, they steam, and you lose the caramelised flavour that makes this dish worth the wait.

The sauce is simple, and it benefits from the full simmer. Twenty-five minutes is enough for the chopped tomatoes to lose their raw edge and for the oregano to bloom. Taste it before it goes into the dish. Tinned tomatoes vary, and a pinch more salt or a little extra purée can bring it into line with what you like.

When you build the layers, keep a thin spoonful of sauce under the first row of aubergine so nothing sticks to the dish. The crumb on top, made from the grated Parmesan and almond flour, goes on last and gives you that golden, slightly nutty crust. Let the finished dish sit for a few minutes after it comes out of the oven. It will hold its shape much better and slice neatly.

Leftovers keep well in the fridge for up to three days, covered. They reheat beautifully in a low oven, and they are even better the next day once the flavours have settled. A bowl of the bake with a crisp mixed green salad is a complete lunch, and a spoonful of something bright, like a lemony dressing or a few torn basil leaves, lifts the richness without any fuss.

If you are looking for more ideas to go alongside, a herbed bulgur salad with roasted tomatoes and peppers makes a lovely warm side, and a bowl of silky carrot and bell pepper soup makes a good starter on a cool evening. For something you can hold in your hand, crispy baked zucchini sticks are a natural partner for dipping into the leftover tomato sauce.