Melanzane alla Parmigiana

Prep Time: 45 minutes (plus 1 hour purging)

Cook Time: 40 minutes

Total Time: 2 hours 25 minutes

Servings: 6

Origin

• Region: Sicily / Campania (Disputed)

  
  

Description

The ultimate Italian comfort dish. It features thick slices of eggplant that are fried until tender, then layered into a baking dish with a simple, aromatic tomato sauce, fresh basil leaves, melting cubes of mozzarella, and plenty of grated Parmigiano-Reggiano.

Presentation

Cut into neat square slabs and served warm (not piping hot) to ensure the layers hold their shape. It is presented on a flat plate, showing off the beautiful alternating layers of dark eggplant skin, white cheese, and red sauce.

Ingredients

• 3 large globe eggplants (approx. 1.2kg total)

• Coarse rock salt (for purging bitter moisture)

• 500g fresh fior di latte mozzarella, diced and drained thoroughly

• 100g Parmigiano-Reggiano cheese, freshly grated

• A large bunch of fresh basil leaves

• Vegetable or light olive oil, for frying the eggplant

For the Tomato Sauce:

• 800g smooth tomato passata

• 30ml extra virgin olive oil

• 2 garlic cloves, peeled and smashed

• Fine sea salt

Step-by-Step Directions

1. Purge the Eggplants: Slice the eggplants lengthwise into uniform discs about 1/3-inch thick. Arrange the slices in a colander in layers, sprinkling coarse rock salt over each layer. Place a weight on top and let them drain for 1 hour. This extracts the bitter moisture and tightens the flesh so they absorb less oil when frying.

2. Cook the Sauce: While the eggplants drain, heat the olive oil and smashed garlic in a saucepan over medium heat. Once the garlic turns golden, pour in the tomato passata. Season with fine salt and simmer gently for 20 minutes until slightly thickened. Stir in a few basil leaves and remove the garlic.

3. Fry the Slices: Rinse the salt completely off the eggplant slices under cold water, then pat them thoroughly dry with kitchen towels. Heat 1 inch of frying oil in a deep skillet to 180°C (350°F). Fry the eggplant slices in batches for 2 to 3 minutes per side until soft and golden brown. Drain on paper towels.

4. Assemble Layers: Ladle a thin film of tomato sauce over the bottom of a 9x13-inch baking dish. Lay down a single layer of fried eggplant slices, overlapping them slightly.

5. Build Up: Spoon a layer of tomato sauce over the eggplants, scatter a handful of the drained mozzarella cubes, a generous dust of grated Parmigiano, and scatter several torn basil leaves. Repeat this layering sequence until all components are used, ending with a final layer of tomato sauce, mozzarella, and Parmigiano on top.

6. Bake: Bake in an oven preheated to 180°C (350°F) for 35 to 40 minutes until the top is deeply bubbling and forms a rich, golden crust. Let the parmigiana rest for at least 20 minutes at room temperature before slicing; this allows the layers to settle and consolidate.

Optional Variations

• Barese Style: Dip the eggplant slices into beaten egg and flour before frying for a richer, more substantial layer structure.

Cooking Tips

• Press or drain your fresh mozzarella in a sieve for at least 2 hours before assembling. Excess water from fresh cheese will pool in the bottom of the baking dish, making the final result watery.

Nutrition Facts

• Calories: 390 kcal

• Carbohydrates: 18g

• Protein: 18g

• Fat: 28g

• Saturated Fat: 11g

• Cholesterol: 45mg

• Sodium: 620mg