Parmigiana di Melanzane
Parmigiana di Melanzane (par-mee-JAH-nah dee meh-lahn-TSAH-neh)
Eggplant Parmigiana
Layers of golden fried eggplant, rich tomato sauce, molten mozzarella, and fragrant basil baked until bubbling and irresistible.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: ceramic baking dish
Garnishes: fresh basil, Parmigiano
Accompaniments: crusty bread, green salad
Instructions
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1
Salt eggplant slices and let drain in a colander for 30 min to remove bitterness. Pat dry.
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2
Dredge slices in flour, dip in beaten egg, and fry in olive oil until golden on both sides. Drain on paper towels.
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3
Simmer passata with garlic, salt, and a few basil leaves for 15 min.
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4
Spread a thin layer of sauce in a baking dish. Layer fried eggplant, sauce, mozzarella, Parmigiano, and basil. Repeat for 3-4 layers.
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5
Finish with sauce and a generous top of Parmigiano.
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6
Bake at 180°C (350°F) for 30-35 min until bubbling and golden. Rest 15 min before cutting.
Did You Know?
Naples, Sicily, and Parma all claim to have invented parmigiana — the debate rages on, but everyone agrees it tastes magnificent.
Chef's Notes
Equipment Tips
- deep skillet
- baking dish
- sharp knife
Garnishing
fresh basil, Parmigiano
Accompaniments
crusty bread, green salad
The Story Behind Parmigiana di Melanzane
Despite the name suggesting Parma, parmigiana di melanzane is a southern Italian dish, likely Sicilian or Neapolitan in origin. The name may derive from "palmigiana" (overlapping layers like palm leaves). It became a Sunday staple across all of Italy.
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