Eggplant Parmigiana (Parmigiana di Melanzane) Recipe
Eggplant Parmigiana, or Parmigiana di Melanzane, is a classic Italian comfort food featuring layers of thinly sliced fried eggplant baked with rich tomato sauce, fresh basil, and a blend of parmesan and mozzarella cheeses. This hearty casserole delivers a perfect balance of creamy, tangy, and savory flavors, ideal for a satisfying homemade meal.
- Prep Time: 1 hour 20 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Eggplant
- 2 large aubergines/eggplants (around 700g / 1.5 lbs)
- Flour, for dusting
- Sunflower oil, for frying (around 1/2 cup / 125ml)
- Salt and pepper, to season
Tomato Sauce
- 1.5 lbs pureed tomatoes (passata), chunky or smooth (700g)
- 1 white onion
- 1/2 tbsp olive oil
- Small bunch of basil
- Salt and pepper, to season
Cheeses
- 8.8 oz mozzarella cheese, cut into cubes (250g)
- 3/4 cup Parmigiano Reggiano cheese, freshly grated (70g)
Instructions
- Prepare Eggplant: Thinly slice the eggplants about 1/4 inch (1/2 cm) thick. Place the slices in a colander, sprinkle lightly with salt, and let them sit for 1 hour to draw out excess moisture, which helps with frying and texture.
- Make Tomato Sauce: Finely chop the white onion. In a pan, sauté the onion in olive oil over medium heat until translucent and soft, avoiding browning. Add the pureed tomatoes (passata) and torn basil leaves. Season with salt and pepper, stir, and let the sauce simmer gently for 10-15 minutes. Set aside.
- Fry Eggplant Slices: Rinse the salted eggplant slices under cold water and pat them dry thoroughly with kitchen towels or paper. Lightly dust each slice with flour, shaking off excess. Fry them briefly in sunflower oil until slightly golden on each side, then drain on paper towels to remove excess oil.
- Preheat Oven and Prepare Dish: Preheat your oven to 180°C (350°F, gas mark 4). Use an 11×8 inch oval or similarly sized baking dish. Spread a small amount of tomato sauce on the bottom to prevent sticking.
- Layer Ingredients: Arrange a layer of fried eggplant slices, sprinkle parmesan cheese, add mozzarella cubes, season with black pepper, and spoon over some tomato sauce. Repeat layering until one top layer remains, reserving about one-third of the sauce for the final layer.
- Finish Top Layer: For the top layer, spread the remaining tomato sauce evenly, then top generously with parmesan and mozzarella cheese.
- Bake: Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and continue baking for another 20 minutes until the top is golden brown and bubbly.
- Rest and Serve: Let the eggplant parmigiana rest for 5 minutes before serving to allow flavors to meld and the dish to set.
Notes
- Always salt the eggplant slices to draw out excess moisture for better frying texture.
- This traditional recipe does not use breadcrumbs; flour is sufficient for coating.
- Maintain eggplant slice thickness around 1/4 inch (1/2 cm) to ensure even cooking.
- Fry eggplant slices immediately after dusting with flour to prevent sogginess.
- Use high-quality tomato passata for the best flavor in the sauce.
- The dish can be prepared in advance and stored in the fridge until ready to bake.
- Leftovers keep well refrigerated for 3-4 days and reheated in the oven until hot.
- Parmigiana can be frozen in an aluminum tray and baked directly from frozen at 180°C (350°F) for about 1 hour.
