Parmigiana di Melanzane — Print Recipe

Layers of golden fried eggplant, rich tomato sauce, molten mozzarella, and fragrant basil baked until bubbling and irresistible.

Ingredients

1 Salt eggplant slices and let drain in a colander for 30 min to remove bitterness. Pat dry.
2 Dredge slices in flour, dip in beaten egg, and fry in olive oil until golden on both sides. Drain on paper towels.
3 Simmer passata with garlic, salt, and a few basil leaves for 15 min.
4 Spread a thin layer of sauce in a baking dish. Layer fried eggplant, sauce, mozzarella, Parmigiano, and basil. Repeat for 3-4 layers.
5 Finish with sauce and a generous top of Parmigiano.
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.