🇮🇹 Italy · Food
Parmigiana di Melanzane (Eggplant Parmesan)
By eatmundo · July 6, 2026
A classic Southern Italian baked dish featuring layers of tender fried eggplant, rich tomato sauce, fresh basil, and melted mozzarella, topped with a generous sprinkle of Parmesan cheese. This comforting vegetarian lasagna-like dish is a staple of Italian home cooking, particularly beloved in Sicily and Naples.
Ingredients
check them off as you prepareHow to Make It
- 1
Slice 1.5 kg eggplant into 0.5 cm thick rounds. Place them in a colander, sprinkle generously with 2 tablespoons of coarse salt, and let them sit for 30 minutes to an hour to draw out bitter liquids. Pat them thoroughly dry with paper towels before frying.
- 2
Prepare the tomato sauce: In a large saucepan (e.g., 24 cm diameter), heat 3 tablespoons of extra virgin olive oil over medium heat. Sauté 1 finely chopped onion and 2 minced garlic cloves until fragrant, about 5-7 minutes — don't let them brown.
- 3
Add 1.5 kg crushed tomatoes (or passata) to the saucepan. Season with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Bring to a simmer, then reduce heat to low and cook for at least 30 minutes, or up to an hour, stirring occasionally, until the sauce has thickened and the flavors have melded. Stir in a handful of fresh basil leaves.
- 4
Fry the eggplant: In a large skillet (e.g., 28 cm diameter), heat enough olive oil (about 1 liter) to shallow-fry the eggplant slices in batches until golden brown and tender, about 2-3 minutes per side. Drain excess oil on paper towels. Tip: Ensure the oil is hot enough (around 170-180°C / 340-350°F) to prevent the eggplant from absorbing too much oil.
- 5
Assemble the Parmigiana: Preheat oven to 180°C (350°F). In a large baking dish (e.g., 30x20 cm), spread a thin layer of tomato sauce. Arrange a single layer of fried eggplant slices, overlapping slightly.
- 6
Top the eggplant with slices of 400g fresh mozzarella and a sprinkle of 50g grated Parmesan cheese. Repeat the layers: sauce, eggplant, mozzarella, Parmesan, until all ingredients are used, finishing with a generous layer of sauce and Parmesan.
- 7
Bake for 30-40 minutes, or until the top is bubbly and golden brown. Remove from oven and let it rest for at least 15-20 minutes before serving. This allows the layers to set and the flavors to deepen.
Frequently Asked Questions
Do I have to salt the eggplant?+
Yes, salting the eggplant draws out excess moisture and bitter compounds, which improves the texture and flavor of the final dish, preventing it from becoming watery or greasy.
What kind of mozzarella should I use?+
For best results, use fresh, low-moisture mozzarella or a good quality fior di latte, as they melt beautifully without releasing too much water. Avoid water-packed mozzarella unless thoroughly drained.
Can I bake the eggplant instead of frying?+
While traditional Parmigiana involves frying for richer flavor and texture, you can bake or grill the eggplant slices with a little olive oil for a lighter version. Just ensure they are tender before layering.
How long can Parmigiana di Melanzane be stored?+
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. It often tastes even better the next day as the flavors have more time to meld.
Mundo Match
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