Location & Language
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Parmigiana di melanzane is arguably the greatest of all Italian baked vegetable dishes — layers of tender fried eggplant alternating with rich tomato sauce, melted mozzarella, and aged Parmesan, baked until bubbling and deeply golden. The eggplant is salted first to draw out excess moisture, then fried in olive oil until silky and sweet. Each layer melds together in the oven, creating a dish that is rich, unctuous, and utterly satisfying. It is equally magnificent served hot from the oven or at room temperature the following day.
Prep
40 min
Cook
50 min
Total
90 min
Servings
4 srv
Difficulty
Medium
Calories
385 kcal
For 4 serving(s)
Per serving
Slice the eggplant into 1 cm rounds. Spread in a colander, salt generously, and leave for 30-45 minutes. Rinse and pat completely dry.
Heat olive oil in a frying pan and fry the eggplant slices in batches until golden on both sides. Drain on paper towels.
Make the tomato sauce: fry the garlic in a little oil, add the passata and most of the basil, season and simmer 15 minutes.
Preheat oven to 180°C (355°F). Spread a thin layer of tomato sauce in the base of a baking dish.
Layer eggplant slices over the sauce. Spoon more tomato sauce over, then scatter sliced mozzarella, Parmesan, and fresh basil leaves.
Repeat the layers, finishing with tomato sauce, mozzarella, and a heavy shower of Parmesan.
Bake for 40-45 minutes until bubbling and golden on top. Rest for 15 minutes before serving.
Sign in to rate this recipe.