Parmigiana di Melanzane is a classic Italian eggplant dish. It comes from Southern Italy, especially Sicily and Campania (Learn more about its origins from Wikipedia). This recipe layers tender fried or roasted eggplants with rich tomato sauce, creamy mozzarella, parmesan, and fresh basil. Each bite delivers comforting flavor and a satisfying texture.
Italian home cooks have treasured Parmigiana di Melanzane for generations. It turns simple, seasonal ingredients into a hearty, flavorful meal. Frying or roasting the eggplants allows them to soak up the sauce while keeping a delicate texture. Cheese adds richness without overpowering the dish. Fresh basil and well-seasoned tomato sauce brighten the flavors and create balance.
In this recipe, you will learn how to cook the eggplants perfectly, make the tomato sauce from scratch, and assemble the layers. Parmigiana di Melanzane works as a main course, a side dish, or a make-ahead option for gatherings. Its flavor and versatility make it a true Italian classic. Enjoy this recipe at home and taste the authentic tradition of this Italian dish.
If you enjoy this recipe, do not forget to check out the musakka recipe on the website, which shares similarities with parmigiana.
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Parmigiana di Melanzane
Course: MainCuisine: ItalianDifficulty: Medium4
servings30
minutes25
minutes1300
kcalIngredients
6 eggplants
500 g mozzarella
250 g grated parmesan cheese
1/2 bunch basil
1 L crushed tomatoes
2 onions
2 cloves of garlic
Salt, to taste
Pepper, to taste
Pinch of sugar
500 ml olive oil
200 g plain flour
Directions
- Peel the eggplants in strips and slice them about 5 mm thick.
- Sprinkle the eggplant slices with salt and place them in a strainer with a weight on top. Let them sit for about 30 minutes to remove excess water and reduce bitterness.
- Finely chop the onions and garlic.
- Heat a splash of olive oil in a pan over low heat and cook the onions and garlic gently until soft.
- Add the crushed tomatoes and simmer on low heat for 30 to 60 minutes.
- Season the tomato sauce with salt, pepper, a pinch of sugar, and fresh basil.
- Grate the parmesan cheese and slice the mozzarella.
- Dry the eggplant slices with a clean towel and lightly dust them in flour.
- Heat the olive oil to 170°C and fry the eggplants gently until golden. Set them aside on paper towels to drain excess oil.
- Preheat the oven to 180°C.
- In a baking tray, start with a layer of tomato sauce, then a layer of fried eggplants.
- Sprinkle with parmesan, mozzarella, and a few basil leaves. Repeat the layers until the tray is full, making sure the top layer has tomato sauce, parmesan, and mozzarella.
- Bake for 30 to 40 minutes at 180°C, until the top is golden and bubbling.
- Let the dish rest for a few minutes before serving.
Recipe Video
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