📝 About This Recipe
Hailing from the sun-drenched regions of Southern Italy, Melanzane alla Parmigiana is a masterpiece of simplicity and soul. This dish celebrates the humble eggplant by layering crispy, golden-fried slices with a vibrant, slow-simmered tomato sauce, fragrant basil, and a decadent blend of melted mozzarella and sharp Parmigiano-Reggiano. It is a rich, comforting classic that perfectly balances earthy, sweet, and salty notes in every melt-in-your-mouth bite.
🥗 Ingredients
The Eggplants
- 3 pieces Large Globe Eggplants (approx. 1.2kg, firm and shiny)
- 2 tablespoons Coarse Sea Salt (for purging moisture)
- 500 ml Vegetable Oil (for frying; peanut or sunflower oil works best)
- 1 cup All-purpose Flour (for light dusting)
The Tomato Sauce (Sugo)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 2 cloves Garlic (peeled and lightly smashed)
- 800 ml Tomato Passata (smooth tomato purée)
- 10-12 pieces Fresh Basil Leaves (torn by hand)
- 1 pinch Fine Salt and Black Pepper (to taste)
The Assembly
- 300 grams Fresh Mozzarella (drained well and cubed)
- 100 grams Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Dry Breadcrumbs (optional, for a crunchy top)
👨🍳 Instructions
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1
Slice the eggplants vertically into 1/2 cm (approx. 1/4 inch) thick planks. Place them in a colander, layering them with coarse sea salt, and let them sit for 30-60 minutes to draw out bitter juices.
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2
While the eggplants rest, prepare the sauce. In a medium saucepan, heat olive oil over medium heat and sauté the smashed garlic cloves until golden and fragrant, then remove and discard the garlic.
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3
Pour the tomato passata into the infused oil. Season with a pinch of salt and pepper, add half the basil, and simmer on low heat for 20 minutes until slightly thickened. Set aside.
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4
Rinse the eggplant slices thoroughly under cold water to remove the salt. Pat them extremely dry using clean kitchen towels or paper towels; moisture is the enemy of a good fry.
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5
Lightly dust each eggplant slice in flour, shaking off any excess. You want a barely-there coating.
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6
Heat the vegetable oil in a wide frying pan to 180°C (350°F). Fry the eggplant slices in batches until golden brown on both sides (about 2-3 minutes per side).
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7
Drain the fried eggplants on a wire rack or paper towels to ensure they stay crisp and aren't overly greasy.
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8
Preheat your oven to 200°C (400°F). Lightly grease a rectangular baking dish (approx. 20x30cm) with a little olive oil.
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9
Spread a thin layer of tomato sauce on the bottom of the dish. Arrange a single layer of fried eggplant slices on top, slightly overlapping them.
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10
Spoon more sauce over the eggplants, then sprinkle a generous handful of mozzarella, a dusting of Parmigiano, and a few pieces of fresh basil.
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11
Repeat the layers (eggplant, sauce, cheeses, basil) until all ingredients are used, usually 3 or 4 layers deep. Finish with a final layer of sauce and a heavy coating of Parmigiano.
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12
Bake in the center of the oven for 30 minutes until the cheese is bubbling and the edges are dark red and slightly caramelized.
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13
Crucial step: Remove from the oven and let the dish rest for at least 15-20 minutes before serving. This allows the layers to set so you can cut clean slices.
💡 Chef's Tips
Always drain your mozzarella hours in advance or use 'low-moisture' mozzarella to prevent the dish from becoming watery. Don't skip the salting process; it changes the texture of the eggplant from spongy to silky. For a lighter version, you can grill the eggplant slices, though frying is the traditional method for the best flavor. Ensure the tomato sauce is quite thick before assembling; the eggplants will release a bit more juice as they bake. This dish tastes even better the next day after the flavors have fully melded together.
🍽️ Serving Suggestions
Serve alongside crusty Italian ciabatta to mop up the delicious tomato sauce. Pair with a crisp, chilled Vermentino or a light-bodied Sangiovese red wine. Serve as a 'Contorno' to grilled lamb chops or a simple roasted chicken. Accompany with a simple arugula salad dressed with lemon and olive oil to cut through the richness. Enjoy at room temperature—the traditional Italian way during the hot summer months.