Authentic Parmigiana di Melanzane: Classic Eggplant Parmesan Recipe
Classic Parmigiana di Melanzane features layers of fried eggplant, tomato sauce, fresh basil, mozzarella, and Parmesan cheese baked to perfection.
Bring the warmth of Italy to your table with this classic Parmigiana di Melanzane recipe, the ultimate comfort food. Layers of tender fried eggplant slices are baked in a rich tomato sauce, infused with fresh basil, and topped with gooey mozzarella and nutty Parmesan cheese. This timeless Italian dish combines simple ingredients into a heartwarming casserole perfect for family dinners, celebrations, or a cozy night in. Whether served hot, at room temperature, or even cold, this eggplant Parmesan is a crowd-pleaser. Plus, it’s easy to prepare in advance and freezes beautifully, making it a go-to for meal prep or entertaining.
This Parmigiana di Melanzane is a true testament to the beauty of Italian cooking—simple, flavorful, and made with love. Perfect for any occasion, it’s a versatile dish that can be enjoyed fresh from the oven, reheated, or even served cold the next day. Store leftovers in the fridge or freeze portions for an easy, delicious meal anytime. Serve with crusty bread or a crisp green salad to complete the experience and savor every bite of this Italian classic.
Authentic Parmigiana di Melanzane: Classic Eggplant Parmesan Recipe
Ingredients:
2 large eggplants (about 700 g / 1.5 lbs), sliced thinly
1.5 lbs pureed tomatoes (passata)
1 white onion, finely chopped
1 small bunch fresh basil
8.8 oz mozzarella cheese, cubed (250 g)
3/4 cup Parmesan cheese, freshly grated (70 g)
1/2 tbsp olive oil
Flour for dusting
Sunflower oil for frying (about 1/2 cup / 125 ml)
Salt and pepper to season
Instructions:
Step 1:
Thinly slice the eggplants and place them in a colander. Sprinkle lightly with salt and allow them to sit for 1 hour to remove excess water.
Step 2:
Prepare the tomato sauce: In a pan, sauté the chopped onion with olive oil until soft but not browned. Add the tomato passata and a handful of fresh basil. Season with salt and pepper and let it simmer gently for 10-15 minutes. Set aside.
Step 3:
Rinse the salted eggplant slices under cold water, pat them dry with kitchen paper, and dust lightly with flour. Shake off excess flour and fry in sunflower oil for a few seconds on each side until golden. Drain on paper towels to absorb extra oil.
Step 4:
Preheat the oven to 180°C (350°F).
Step 5:
Spread a thin layer of tomato sauce at the bottom of a baking dish to prevent sticking. Add a layer of fried eggplant slices, sprinkle with Parmesan cheese, scatter mozzarella cubes, and top with a bit of black pepper. Add a couple of spoonfuls of tomato sauce.
Step 6:
Repeat the layering process (eggplant, Parmesan, mozzarella, and sauce) until all ingredients are used, reserving a portion of tomato sauce for the final layer.
Step 7:
For the top layer, spread the remaining tomato sauce and sprinkle generously with Parmesan and mozzarella. Cover with foil and bake for 20 minutes. Remove the foil and bake uncovered for another 20 minutes, until golden and bubbling.
Step 8:
Let the dish rest for 5 minutes before serving.