Parmigiana di Melanzane Recipe

Name: Parmigiana di Melanzane
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 1 large baking dish (9x13 inches)
Cuisine: Italian
Ingredients: 3 large eggplants (about 2.5 lbs total); Salt for sweating; 1 cup all-purpose flour; 3 large eggs, beaten; 2 cups breadcrumbs (preferably homemade); Vegetable oil for frying; 4 cups tomato passata (or crushed tomatoes); 4 cloves garlic, minced; 1/4 cup extra virgin olive oil; Salt and pepper to taste; 1/2 cup fresh basil leaves, torn; 1 lb fresh mozzarella, sliced into 1/4-inch rounds; 1 cup grated Parmesan cheese

Italian · Main course · 90 min total

Parmigiana di Melanzane recipe videos

A classic Italian comfort dish of layered fried eggplant, tomato sauce, mozzarella, and Parmesan, baked until bubbly and golden.

30
min prep

60
min cook

6
servings

520
kcal/serving

Ingredients

3 large eggplants (about 2.5 lbs total)
Salt for sweating
1 cup all-purpose flour
3 large eggs, beaten
2 cups breadcrumbs (preferably homemade)
Vegetable oil for frying
4 cups tomato passata (or crushed tomatoes)
4 cloves garlic, minced
1/4 cup extra virgin olive oil
Salt and pepper to taste
1/2 cup fresh basil leaves, torn
1 lb fresh mozzarella, sliced into 1/4-inch rounds
1 cup grated Parmesan cheese

Instructions

Slice eggplants into 1/2-inch rounds. Layer in a colander, salting each layer. Let sit for 30 minutes to draw out moisture. Rinse and pat dry.
Set up breading station: flour, beaten eggs, and breadcrumbs in separate shallow bowls. Dredge each eggplant slice in flour, then egg, then breadcrumbs.
Heat about 1/2 inch oil in a large skillet over medium-high. Fry eggplant slices in batches until golden brown on both sides, about 3 minutes per side. Drain on paper towels.
Make the sauce: In a saucepan, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add tomato passata, salt, and pepper. Simmer for 15 minutes. Stir in basil.
Preheat oven to 375°F (190°C). Spread a thin layer of sauce on the bottom of a 9x13 baking dish.
Layer half the eggplant slices, overlapping slightly. Top with half the mozzarella slices, half the remaining sauce, and half the Parmesan.
Repeat layers with remaining eggplant, mozzarella, sauce, and Parmesan.
Bake for 30-35 minutes until bubbly and golden on top. Let rest for 10 minutes before serving.

Tips

For a lighter version, you can grill or bake the eggplant slices instead of frying.
This dish tastes even better the next day; reheat in the oven.
Serve with crusty bread and a green salad.

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