Why You’ll Love This Recipe
This authentic Melanzane alla Parmigiana recipe offers a rich and flavorful experience with every bite. The crispy, golden-brown eggplant layers paired with a fresh tomato sauce, melting mozzarella, and savory Parmesan create a depth of flavor that’s hard to beat. Although it requires some preparation, the result is well worth the effort. It’s a great vegetarian main dish and a fantastic way to showcase the deliciousness of eggplant. Serve it with some crusty bread and a green salad, and you’ve got a full, satisfying meal!
Ingredients
2 cups extra-virgin olive oil, or as needed
6 eggplants, trimmed and cut into 1/2-inch thick slices
1 bunch fresh basil
Salt to taste
1 ⅓ cups tomato puree (passata)
2 tablespoons olive oil, divided
2 cloves garlic
18 ounces fresh mozzarella cheese, drained and sliced
½ teaspoon dried oregano, or to taste
4 ounces grated Parmesan cheese
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Pour 2 cups of oil (or enough to cover the bottom of the pan by 1 inch) into a deep skillet and heat over medium heat.
- Pat the eggplant slices dry with a paper towel. Set aside 4 whole basil leaves and chop the remaining basil leaves.
- Fry the eggplant in batches, cooking each side for about 2 to 3 minutes until golden. Transfer the fried eggplant to a paper towel-lined plate using a slotted spoon. Season with salt.
- In a saucepan, simmer the tomato puree, 1 tablespoon olive oil, garlic cloves, 4 whole basil leaves, and a pinch of salt over medium heat for 10 minutes. Remove from the heat and discard the garlic cloves.
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Layer the ingredients in the baking dish as follows: fried eggplant, tomato sauce, mozzarella cheese, oregano, Parmesan cheese, and chopped basil leaves. Repeat the layers as much as possible and end with a layer of mozzarella cheese. Drizzle with the remaining 1 tablespoon of olive oil.
- Bake in the preheated oven for about 40 minutes, or until heated through and the cheeses are melted. Let the dish sit for a few minutes before slicing.
Servings and Timing
This recipe yields 6 servings.
Prep time: 45 minutes
Cook time: 1 hour 5 minutes
Additional time: 5 minutes
Total time: 1 hour 55 minutes
Variations
- Add meat: For a meatier version, you can add ground beef or sausage to the tomato sauce.
- Vegan version: Replace mozzarella and Parmesan with vegan cheese options to make this dish suitable for vegans.
- Spicy version: Add red pepper flakes to the tomato sauce or sprinkle over the layers for an extra kick of heat.
- Grilled eggplant: Instead of frying the eggplant, grill it for a slightly lighter version with a smoky flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through. You can also microwave individual portions for quicker reheating.
FAQs
How can I prevent the eggplant from being too soggy?
To prevent sogginess, make sure to pat the eggplant slices dry with paper towels before frying. You can also salt the eggplant slices and let them sit for 20 minutes to draw out excess moisture before cooking.
Can I use pre-made tomato sauce instead of passata?
Yes, you can use pre-made tomato sauce, but for the best results, make sure to use a high-quality sauce with simple ingredients. If using a jarred sauce, reduce the cooking time of the sauce slightly.
How can I make this dish ahead of time?
You can assemble the Melanzane alla Parmigiana the day before and store it in the fridge. Just bake it when you’re ready to serve, adding a few extra minutes to the baking time.
Can I freeze Melanzane alla Parmigiana?
Yes, you can freeze this dish. Assemble it and bake it fully, then allow it to cool completely before wrapping it tightly in plastic wrap and foil. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and bake in the oven at 350°F (175°C) for 20-25 minutes.
Can I use store-bought mozzarella?
Yes, you can use store-bought mozzarella, but for a creamier and richer texture, fresh mozzarella is ideal. Be sure to drain any excess water from the mozzarella before layering it.
Can I make this dish without frying the eggplant?
Yes, you can bake the eggplant slices in the oven at 400°F (200°C) for 15-20 minutes, flipping them halfway through, as an alternative to frying.
What kind of eggplant is best for this recipe?
The best type of eggplant for Melanzane alla Parmigiana is the standard globe eggplant. Look for medium-sized, firm eggplants with smooth skin for the best texture.
Can I make this dish gluten-free?
Yes, this recipe is naturally gluten-free. Just be sure that any pre-made tomato sauce or cheese you use is gluten-free as well.
Can I add other vegetables to the dish?
Yes, you can add vegetables like zucchini or mushrooms between the layers for extra flavor and texture.
How do I know when the Melanzane alla Parmigiana is done?
The dish is done when the cheese is fully melted and bubbly, and the top is golden brown. If you’re unsure, insert a fork into the middle to check that it’s hot throughout.
Conclusion
Melanzane alla Parmigiana (Eggplant Parmesan) is a comforting and delicious Italian classic that’s sure to please any crowd. Whether you’re making it for a special occasion or a weeknight meal, this dish combines the rich flavors of fried eggplant, tomato sauce, and melted cheese into a hearty, satisfying meal. Serve it with a simple salad and some crusty bread for a perfect, flavorful meal.
Melanzane alla Parmigiana (Eggplant Parmesan)
- Total Time: 1 hour 55 minutes
- Yield: 6 servings
Description
Melanzane alla Parmigiana, also known as Eggplant Parmesan, is a traditional Sicilian dish that layers crispy fried eggplant, rich tomato sauce, fresh mozzarella, and Parmesan cheese, all baked to perfection. This hearty, vegetarian dish offers an unforgettable taste of Italy, making it ideal for any occasion. Enjoy a satisfying meal with the perfect balance of flavors in every bite.
Ingredients
2 cups extra-virgin olive oil, or as needed
6 eggplants, trimmed and cut into 1/2-inch thick slices
1 bunch fresh basil
Salt, to taste
1 ⅓ cups tomato puree (passata)
2 tablespoons olive oil, divided
2 cloves garlic
18 ounces fresh mozzarella cheese, drained and sliced
½ teaspoon dried oregano, or to taste
4 ounces grated Parmesan cheese
Instructions
-
Pour 2 cups of oil (or enough to cover the bottom of the pan by 1 inch) into a deep skillet and heat over medium heat.
-
Pat the eggplant slices dry with paper towels. Set aside 4 whole basil leaves and chop the remaining basil leaves.
-
Fry the eggplant in batches, cooking each side for about 2 to 3 minutes until golden. Transfer the fried eggplant to a paper towel-lined plate using a slotted spoon. Season with salt.
-
In a saucepan, simmer the tomato puree, 1 tablespoon olive oil, garlic cloves, 4 whole basil leaves, and a pinch of salt over medium heat for 10 minutes. Remove from the heat and discard the garlic cloves.
-
Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
-
Layer the ingredients in the baking dish: fried eggplant, tomato sauce, mozzarella cheese, oregano, Parmesan cheese, and chopped basil leaves. Repeat the layers and end with a layer of mozzarella cheese. Drizzle with the remaining 1 tablespoon olive oil.
-
Bake for 40 minutes, or until heated through and cheeses are melted. Let the dish sit for a few minutes before slicing.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes or microwave individual portions.
Freezing: You can freeze the assembled dish for up to 3 months. Thaw in the refrigerator and bake at 350°F for 20-25 minutes.
- Prep Time: 45 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Dish, Vegetarian, Italian
- Method: Baking, Frying
- Cuisine: Italian, Sicilian
