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.

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 Parmigiana

6

Nutrition for 1 serving (1 square)

340

Calories (kcal)

16

Protein (g)

22

Carbs (g)

21

Fat (g)

Protein 16.0g

19%

Carbs 22.0g

26%

Fat 21.0g

55%