Parmigiana di Melanzane (Eggplant Parmigiana)

Here’s a classic Parmigiana di Melanzane (Eggplant Parmesan) recipe, rich, comforting, and authentically Italian.

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Ingredients (4–6 servings)

3 large eggplants (about 2 lbs / 900 g)

Salt (for purging bitterness)

Olive oil, for frying

500 g (2 cups) tomato passata or crushed tomatoes

2 cloves garlic, minced

Fresh basil leaves (about 10-12)

200 g (7 oz) mozzarella cheese, sliced or shredded

60 g (2 oz) Parmesan cheese, grated

Flour, for dredging eggplant slices (optional)

Black pepper, to taste

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Instructions

Prepare the Eggplants

Slice eggplants lengthwise into 1/4 inch (0.5 cm) thick slices.

Place slices in a colander, sprinkle generously with salt, and let them rest for about 30-45 minutes to draw out excess water and bitterness.

Rinse and pat dry with paper towels.

Cook the Sauce

Heat 2 tbsp olive oil in a saucepan over medium heat.

Add garlic and sauté until fragrant (about 30 seconds).

Pour in the tomato passata, season with salt and pepper, add the basil leaves, and simmer for 15-20 minutes, until slightly thickened.

Fry the Eggplant

Lightly dredge each eggplant slice in flour (optional, for crispiness).

Heat olive oil in a large frying pan and fry slices until golden on both sides. Drain on paper towels to remove excess oil.

Assemble the Parmigiana

Preheat oven to 180°C (350°F).

In a baking dish, spread a thin layer of tomato sauce.

Add a layer of eggplant slices, then mozzarella, Parmesan, and more sauce.

Repeat layers until ingredients are used, finishing with sauce, mozzarella, and Parmesan on top.

Bake

Bake uncovered for 30-35 minutes until bubbly and golden on top.

Serve

Let it rest for 10-15 minutes before serving to help the layers set.

Garnish with fresh basil and enjoy warm.