Save to Pinterest These Bouchées dAubergine Parmigiana are everything I want in a lighter Italian dish They transform peak season eggplant into golden bites layered with melty mozzarella tangy tomato sauce and a sprinkle of freshly grated parmesan Perfect as a crowd pleasing appetizer or a satisfying light meal these tasty morsels always disappear fast from the table
I came up with this version after craving Parmigiana during a summer heatwave and I now serve it for every picnic and casual get together
Ingredients
- Aubergines: Firm and glossy eggplants are the star here Look for ones that feel heavy and have smooth skin for best results
- Mozzarella: Choose the real fresh kind if you can It melts into creamy pockets on each bite
- Parmesan: Real Parmigiano Reggiano packs concentrated savory flavor and helps achieve that signature golden crust
- Tomato sauce: Homemade or a good quality jarred sauce adds tang and richness Go for unsweetened if possible
- Olive oil: Just a drizzle boosts roasting and helps everything caramelize
- Fresh basil: Optional but brightens the whole dish with its summery aroma
- Salt: Brings out the waters in the aubergine for better roasting Select flaky salt if you have it
- Black pepper: Freshly cracked gives warmth and balance to the layers
Instructions
- Select and Prep Aubergines:
- Slice aubergines into thick coins about half an inch Lay them on a towel sprinkle both sides generously with salt and let sit for 30 minutes to draw out moisture Carefully blot away any bead of water and excess salt so you avoid sogginess
- Roast the Aubergine:
- Line a baking sheet with parchment Brush each side of your eggplant slices with olive oil Arrange them in a single layer and roast at 220C until golden flipping halfway through This usually takes around 25 minutes and you want the outsides lightly crisp but centers soft
- Layer and Assemble:
- Spoon a bit of tomato sauce onto each aubergine round Top with small pieces of mozzarella a spoon of extra sauce and a sprinkle of parmesan cheese If the eggplants are small you can double layer them for extra heartiness
- Bake Until Bubbly:
- Return topped rounds to the oven Bake at 200C until the cheese is melted bubbly and starting to brown The sauce should be thickened and the kitchen will smell incredible about 10 to 12 minutes
- Garnish and Serve:
- Immediately transfer bouchées to a platter Sprinkle with torn basil leaves and fresh black pepper Allow to cool a few minutes for flavors to meld then enjoy warm or at room temperature
Save to Pinterest I love using fresh basil picked from my windowsill just before serving There is a memory of us picking handfuls of basil with my toddler right before dinner and that scent is forever tied to these eggplant bites
Storage Tips
Keep leftovers in an airtight container in the fridge They last up to three days and taste great warmed in the oven or even cold for a snack This recipe also holds up well for easy meal prepping
Ingredient Substitutions
You can swap mozzarella for provolone or a dairy free cheese for a vegan version Try adding roasted red peppers or thin slices of zucchini between the layers for extra color Jarred marinara sauce works perfectly if you do not have time for homemade
Serving Suggestions
These make an ideal starter for an Italian themed dinner Serve them alongside a green salad or a simple arugula lemon side Tuck two or three pieces in a ciabatta roll for a mouthwatering lunch
Seasonal Adaptations
Winter months use jarred or canned tomatoes to create the sauce Add grilled bell peppers if summer produce is abundant For spring sprinkle with tender green herbs like chives or parsley after baking
Success Stories
Last time I served these at a family reunion even the kids who claimed they hated aubergine went back for seconds I have taken them on picnics in the park and they hold up wonderfully My neighbors still talk about the night I brought over a platter of these hot from the oven
Freezer Meal Conversion
To freeze assemble and bake the eggplant as directed until just before topping with fresh basil Let cool arrange in layers separated by parchment in a freezer safe container Reheat directly from frozen at 180C until warmed through and garnish with fresh basil before serving
Save to Pinterest Make these ahead for stress free entertaining and enjoy how easily they adapt to any season or event
Common Recipe Questions
- → How do you prevent eggplant from becoming soggy?
To keep eggplant slices crisp, sprinkle them with salt and let them sit for 20-30 minutes to draw out excess moisture before baking.
- → Can I prepare these bites in advance?
Yes, you can assemble the bites ahead of time and bake them just before serving for the best texture and flavor.
- → What type of mozzarella works best?
Low-moisture mozzarella is ideal, as it melts well and avoids excess liquid during baking.
- → Is it possible to make this dish gluten-free?
Absolutely! Simply use gluten-free breadcrumbs for coating the eggplant slices, if desired.
- → Can leftovers be stored and reheated?
Store leftovers in an airtight container in the fridge. Reheat in the oven for best crispness.