Description
Parmigiana di Melanzane is a classic Italian baked casserole featuring layers of tender fried eggplant slices, rich tomato sauce, creamy mozzarella, and sharp Parmigiano Reggiano cheese. This comforting dish combines savory flavors and melts beautifully in the oven for a satisfying vegetarian meal perfect for family dinners or special occasions.
Ingredients
Eggplant Preparation
- 2 large aubergines/eggplants (around 700g / 1.5 lbs)
- Flour (for dusting)
- Sunflower oil (for frying, around 1/2 cup / 125ml)
- Salt (for sprinkling and seasoning)
- Pepper (to season)
Tomato Sauce
- 1.5 lbs pureed tomatoes (passata), chunky or smooth texture (700g)
- 1 white onion, finely chopped
- Small bunch of basil, torn
- 1/2 tbsp olive oil
- Pinch of salt and pepper
Cheeses
- 8.8 oz mozzarella cheese, cut into cubes (250g)
- 3/4 cup Parmigiano Reggiano cheese, freshly grated (70g)
Instructions
- Prepare the Eggplant: Thinly slice the aubergines and place them in a colander. Lightly sprinkle with salt and set aside for 1 hour to drain excess water, which helps improve texture during frying.
- Make the Tomato Sauce: Finely chop the onion and sauté it in olive oil over medium heat until translucent and soft, without browning. Add the pureed tomatoes (passata) and torn basil leaves, season with salt and pepper. Stir and simmer gently for 10–15 minutes, then set aside.
- Fry the Eggplant: Rinse the salted eggplant slices under cold water and pat dry thoroughly with a kitchen towel or paper towels. Lightly dust the slices with flour, shaking off any excess. Fry each slice in sunflower oil for a few seconds on each side until lightly golden. Drain on kitchen paper to absorb excess oil.
- Preheat the Oven: Set the oven to 180°C (350°F) or gas mark 4. Prepare an 11x8 inch oval or a similar-sized rectangular/square baking dish (e.g., 10x8 inch).
- Assemble the Layers: Spoon a small amount of tomato sauce to cover the bottom of the baking dish to prevent sticking. Place a layer of fried eggplant slices over the sauce. Sprinkle some grated Parmigiano Reggiano, distribute cubes of mozzarella, add a sprinkle of pepper, and spoon a few tablespoons of tomato sauce on top. Repeat layers until you have one final top layer remaining.
- Finish the Top Layer and Bake: For the top layer, spread the remaining tomato sauce evenly. Top generously with Parmigiano and mozzarella. Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake uncovered for another 20 minutes until the cheese is golden and bubbling.
- Rest and Serve: Let the Parmigiana rest for 5 minutes after removing from the oven to set before slicing and serving.
Notes
- Salting the eggplant removes bitterness and excess moisture, improving texture for frying.
- Dusting eggplant slices with flour helps achieve a crispier exterior when fried.
- Use fresh Parmigiano Reggiano for authentic flavor and better melting qualities.
- Adjust the tomato sauce consistency to your preference, chunky or smooth passata both work well.
- This dish can be prepared ahead of time and reheated, flavors intensify after resting.
