Kitchen Recipe Collection
Italian Melanzane alla Parmigiana (Eggplant Parmesan)
Layers of fried eggplant, rich tomato sauce, fresh basil, and melted mozzarella and parmesan cheese, baked until bubbling and golden.
- Prep
- 90 min
- Cook
- 45 min
- Total
- 135 min
- Servings
- 6
- Difficulty
- hard
- Cuisine
- italian
Ingredients
Scaled for 6 servings
- eggplants (aubergines)
- tomato passata (puree)
- fresh mozzarella di bufala or fior di latte
- parmesan cheese (Parmigiano-Reggiano, grated)
- fresh basil
- garlic
- extra virgin olive oil
- sunflower or peanut oil (for frying)
- salt
Equipment
- Large frying pan
- Colander
- Baking dish (9x13)
Instructions
- 1
Purge the Eggplant
Slice eggplants lengthwise into 1/4-inch slices. Layer them in a colander, sprinkling salt heavily between each layer. Place a weight on top and let drain for 1 hour to remove bitterness and excess water.
- 2
Dry the Eggplant
Rinse the salt off the eggplant slices and pat them completely dry with paper towels. This is crucial for proper frying.
- 3
Make the Sauce
In a saucepan, heat a little olive oil and a garlic clove. Add tomato passata, salt, and fresh basil. Simmer for 30 minutes until thick. Remove garlic.
- 4
Fry Eggplant
Heat neutral frying oil in a deep pan. Fry the eggplant slices (unbreaded) in batches until deep golden brown on both sides. Drain on paper towels to remove excess oil.
- 5
Prep Cheese
Slice the mozzarella and squeeze out as much moisture as possible, or use dry mozzarella.
- 6
Assemble - Base Layer
Spread a thin layer of tomato sauce on the bottom of a baking dish. Lay down a slightly overlapping layer of fried eggplant.
- 7
Assemble - Cheese Layer
Top the eggplant with a layer of sauce, scattered mozzarella slices, a generous handful of grated Parmesan, and torn fresh basil.
- 8
Repeat
Repeat the layering process (eggplant, sauce, cheeses, basil) until you run out of ingredients, finishing with a layer of sauce and plenty of Parmesan.
- 9
Bake
Bake at 375°F (190°C) for 35-45 minutes until the top is deeply crusty and the edges are bubbling.
- 10
The Mandatory Rest
Do NOT serve immediately. Let the Parmigiana rest at room temperature for at least 30 minutes (or longer) so it sets up and can be sliced cleanly.
- 11
Serve
Serve warm, not hot. It is often even better the next day.
Cooking Tips
- Traditional Southern Italian parmigiana does not use breading on the eggplant, nor does it contain eggs in the layers. It is just fried eggplant.
- Purging the eggplant (salting and draining) prevents it from absorbing too much oil during frying.
Variations
- Parmigiana Light: Grill or roast the eggplant slices instead of frying them for a significantly lower-calorie dish.
Chef's Notes & Storage
- Despite the name suggesting Parma, this dish originated in the south (Campania or Sicily).
Nutrition Estimate
420 calories · 18g protein · 22g carbs · 32g fat · 8g fiber per serving
