Melanzane alla Parmigiana
Eggplant baked with tomato & parmesan
Ingredients
- 3 Eggplant
- 700 ml Tomato passata
- 250 g Fresh mozzarella
- 80 g Parmigiano-Reggiano
- 2 cloves Garlic
- 8 tbsp Extra-virgin olive oil
- 1 tbsp Salt
- 12 Basil (optional)
Method
- Slice the eggplant into 8 mm rounds, salt generously on both sides, lay in a colander, weight with a plate, and leave to draw out moisture. Pat dry with paper towels.
- Soften the smashed garlic in a saucepan over medium heat, then pour in the passata. Tear in the basil and season with a pinch of salt. Simmer gently until it thickens slightly.
- Heat a generous layer of olive oil in a wide skillet over medium-high heat. Fry the eggplant slices in batches until deep golden on both sides, adding more oil as needed. Drain on paper towels.
- While the eggplant fries, tear the mozzarella into bite-sized pieces and grate the parmigiano on the fine side of a box grater.
- Spread a thin layer of sauce in a baking dish. Lay down a layer of fried eggplant, spoon over sauce, scatter mozzarella, and dust with parmigiano. Repeat the layers, finishing with sauce and a heavy snowfall of parmigiano on top.
- Bake at 190C (375F) until bubbling around the edges and golden on top.
- Rest so the layers set, then serve.
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About Melanzane alla Parmigiana
Melanzane alla Parmigiana is one of southern Italy's great baked dishes, a layered casserole of fried eggplant, tomato, and cheese that regions from Campania to Sicily each claim as their own. The eggplant is sliced, salted, and pressed first to draw out its bitter moisture so it fries up silky rather than spongy, then it's layered with a simple garlic-and-basil tomato passata, torn mozzarella, and grated Parmigiano-Reggiano before baking. That salting-and-frying step is the difference between a heavy, oily result and one that's tender and clean-tasting, which is why it's worth the roughly seventy-five minutes.
Baked, the layers meld into something rich and unctuous: the eggplant goes meltingly soft, the mozzarella stretches, the Parmigiano forms a savory crust, and the tomato keeps everything bright with basil running through it. It's substantial enough to serve as a vegetarian main but traditionally appears as a contorno or part of a larger Italian meal, and it's often even better the next day once the layers have set. Let it rest before cutting so the slices hold, and serve with bread and a green salad for six.
Melanzane alla Parmigiana: frequently asked questions
How many calories are in Melanzane alla Parmigiana?
A serving has about 420 calories — 18.1g protein, 15.9g carbs, 32g fat, 5.8g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Melanzane alla Parmigiana gluten-free?
Based on its ingredients, Melanzane alla Parmigiana has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
Is Melanzane alla Parmigiana dairy-free?
Not as written — it uses Fresh mozzarella, Parmigiano-Reggiano. Swapping those for a plant-based alternative makes it dairy-free.
How long does Melanzane alla Parmigiana take to make?
About 75 minutes start to finish, but only around 32 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Melanzane alla Parmigiana?
The core ingredients are essential, but you can leave out basil — it's optional and mainly there for extra flavor or finish.
How many servings does Melanzane alla Parmigiana make?
This recipe makes 6 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.