Eggplant Parmesan (Melanzane alla Parmigiana)
Layers of fried eggplant, rich tomato sauce and melted mozzarella baked until bubbling, a comforting classic from Southern Italy.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 5
Lay the eggplant slices on a tray, sprinkle with salt and let rest 15 minutes to release water; pat dry with paper towels.
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Step 2 of 5
Dredge each slice in flour, dip in beaten egg, then coat with breadcrumbs mixed with half the Parmigiano; fry in hot oil until golden, about 2 minutes per side, and set on kitchen paper.
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Step 3 of 5
In a saucepan heat olive oil, add garlic and oregano, stir briefly then pour in the passata; simmer 10 minutes until slightly thickened, seasoning with salt and pepper.
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Step 4 of 5
In a baking dish spread a thin layer of sauce, arrange a layer of eggplant, top with mozzarella slices and a sprinkle of Parmigiano; repeat layers, finishing with sauce and the remaining cheese.
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Step 5 of 5
Bake in a pre‑heated oven at 200°C / 400°F (180°C fan) for 25 minutes until the cheese is bubbling and golden; let rest 10 minutes before serving, garnished with fresh basil.
Notes from the kitchen
If fresh mozzarella is unavailable, use low‑moisture mozzarella; the eggplants can be baked instead of fried for a lighter version, though they lose some crispness.
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