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A day at the Italian table, from the bar at dawn to dessert at dusk. Start with a cornetto or a slice of crostata, graze through antipasti from Rome's supplì to Liguria's focaccia di Recco. Then eat the proper way: a primo of carbonara, cacio e pepe or risotto alla Milanese, followed by a secondo ossobuco, with caponata or parmigiana on the side. Finish with tiramisu, cannoli or panna cotta. The recipes are regional, the portions generous and the pace unhurried.
Melanzane alla Parmigiana
Dinner
Italian
Campania
Vegetarian
Layers of fried eggplant, rich tomato sauce, fresh mozzarella, and Parmigiano-Reggiano baked until bubbling and golden. A southern Italian masterpiece of simplicity and depth.
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RECIPE
Melanzane alla Parmigiana
Layers of fried eggplant, rich tomato sauce, fresh mozzarella, and Parmigiano-Reggiano baked until bubbling and golden. A southern Italian masterpiece of simplicity and depth.
Prep30 mins
Cook45 mins
Total75 mins
Servings6
Dinner
Italian
Campania
Vegetarian
Ingredients
- 3 large eggplants, sliced 5mm thick
- 500ml tomato passata
- 2 cloves garlic, minced
- 250g fresh mozzarella, torn into pieces
- 100g Parmigiano-Reggiano, grated
- Fresh basil leaves
- Extra virgin olive oil for frying
- Salt to taste
- Vegetable oil for frying
Preparation
1
Salt eggplant slices and let drain in a colander for 30 minutes. Pat dry.
2
Fry eggplant slices in vegetable oil until golden on both sides. Drain on paper towels.
3
Make a quick sauce: sauté garlic in olive oil, add passata, season with salt, and simmer 15 minutes.
4
In a baking dish, layer sauce, eggplant, mozzarella, Parmigiano, and basil. Repeat for 3-4 layers.
5
Top with remaining sauce and Parmigiano.
6
Bake at 180°C for 30 minutes until bubbling and golden on top.
7
Let rest 15 minutes before serving — it's even better the next day.
Servings and Nutrition
Number of Servings in Melanzane alla Parmigiana6
Nutrition for 1 serving (1 square)
340Calories (kcal)
16Protein (g)
22Carbs (g)
21Fat (g)
Protein 16.0g19%
Carbs 22.0g26%
Fat 21.0g55%