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Melanzane alla Parmigiana

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50 min
Prep
35 min
Cook

Ingredients

  • 3 large eggplants (aubergines), sliced 1 cm (1/3 in) thick
  • Coarse salt, for degorging
  • 500 ml (2 cups) vegetable oil, for frying
  • 600 ml (2.5 cups) tomato passata
  • 2 garlic cloves, minced
  • 2 tbsp extra virgin olive oil
  • 250 g (9 oz) fresh mozzarella, sliced
  • 100 g (1 cup) grated Parmigiano Reggiano
  • 10 fresh basil leaves
  • Salt and pepper, to taste

Method

  1. Layer the eggplant slices in a colander, salting generously between layers; let sit 30-45 minutes to draw out bitterness, then pat dry.
  2. In a saucepan, warm olive oil and garlic, add the passata, season, and simmer 15 minutes to make a simple tomato sauce.
  3. Heat the vegetable oil in a frying pan and fry the eggplant slices in batches until golden on both sides; drain on paper towels.
  4. In a baking dish, spread a thin layer of tomato sauce, then a layer of eggplant, mozzarella, Parmigiano and basil; repeat layers, finishing with sauce and Parmigiano on top.
  5. Bake at 190°C (375°F) for 30-35 minutes until bubbling and golden.
  6. Rest 10 minutes before serving.

Introduction: Southern Italy's beloved baked eggplant dish layers fried eggplant slices with tomato sauce, mozzarella and Parmigiano.

Cultural Background: Southern Italy's beloved baked eggplant dish layers fried eggplant slices with tomato sauce, mozzarella and Parmigiano. Its exact origin is disputed between Campania and Sicily, but both regions claim it as a cornerstone of their home cooking, often served as a hearty side or light main.

Tips: Salting the eggplant removes bitterness and excess moisture, preventing a soggy bake. Let the dish rest before serving so the layers set and slice neatly.

Variations: Grill or bake the eggplant slices instead of frying for a lighter version. Vegan version: use a plant-based mozzarella and Parmigiano alternative.

Storage: Refrigerate up to 4 days; freezes well for up to 2 months.

Reheating: Reheat covered in a 180°C (350°F) oven for 20 minutes until hot through.

Nutrition: Per serving: approx. 380 kcal, 15 g protein, 26 g fat, 22 g carbohydrate, 10 g sugar.

FAQs:

Q: Does it have to be fried?

A: Frying gives the classic texture, but baking or grilling the eggplant is a common lighter alternative.

Q: Campania or Sicily — who invented it?

A: Both regions claim origin; there's no definitive historical record settling the debate.

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