Melanzane alla Parmigiana

Name: Melanzane alla Parmigiana
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 count large eggplants, sliced lengthwise; 700 g San Marzano tomatoes, crushed; 2 cloves garlic; 300 g mozzarella, sliced; 100 g Parmigiano Reggiano, grated; 15 leaves fresh basil; 400 ml olive oil (for frying); salt (to taste)

New (0)1 hr 30 minmedium

A Cooksy cook

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Layers of fried or roasted eggplant, tomato sauce, mozzarella and Parmigiano Reggiano, baked until set — a Southern Italian favorite despite the misleading northern-sounding name.

Servings6 SERVINGS

Ingredients

0 of 8 gathered · scaled for 6

Method

Salt the eggplant slices

Lay the sliced eggplant on a rack, salt both sides, and let them sit to draw out bitterness.

Pat the slices dry before frying so they crisp instead of steaming.

30 min

Fry the eggplant

Fry the eggplant slices in batches in hot olive oil until golden on both sides, then drain on paper towels.

10 min

Make the tomato sauce

Cook the garlic gently in a little oil, add the crushed tomatoes and salt, and simmer until thickened.

20 min

Layer the dish

In a baking dish, layer fried eggplant, tomato sauce, mozzarella slices, grated Parmigiano Reggiano and torn basil, repeating to build at least three layers.

Bake until set

Bake in a preheated oven at 190 degrees Celsius until the top is golden and the layers are bubbling.

30 min

Rest before serving

Let the parmigiana rest for at least fifteen minutes before cutting, so the layers hold together.

Parmigiana is often better the next day, once fully set — make it ahead if you can.

15 min

vegetariancomfort-food

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Melanzane alla Parmigiana

6 steps · 5 timers · 6 servings