Melanzane alla Parmigiana (Baked Eggplant Parmesan)
Local name: Melanzane alla parmigiana
In short: Layers of fried eggplant, tomato sauce, mozzarella and Parmigiano Reggiano, baked until bubbling. A southern Italian classic, even better the next day. It takes about 1 h 45 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h 15 min
- Resting
- 30 min
- Total
- 1 h 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 425 kcal
Parmigiana di melanzane is a southern Italian dish, made in Campania and Sicily with local variations, and loved on summer tables. Eggplant slices are fried until golden, layered with tomato sauce, basil, mozzarella and Parmigiano Reggiano, and baked until the edges crisp. There is no breading in the classic version, so the eggplant stays silky. It tastes best warm rather than piping hot, and it is excellent cold the next day.
Instructions
- Layer the eggplant slices in a colander, sprinkling each layer with salt. Leave for 30 minutes, then press and pat dry.
- For the sauce, warm the 3 tablespoons of oil in a saucepan over medium heat. Cook the onion for 5 minutes until soft, add the garlic for 1 minute, then add the tomatoes, salt and half the basil. Simmer for 20 minutes until thick.
- Heat 2 tablespoons of the frying oil in a large pan over medium-high heat. Fry the eggplant slices in batches for 3 to 4 minutes per side until golden and tender, adding more oil as needed. Drain on paper towels.
- Heat the oven to 180°C (350°F). Spread a thin layer of sauce over the base of the baking dish.
- Add a layer of eggplant, then spoon over sauce and scatter with mozzarella, Parmigiano Reggiano and a few basil leaves. Repeat to make 3 or 4 layers, finishing with sauce, mozzarella and Parmigiano Reggiano.
- Bake for 35 to 40 minutes, until bubbling at the edges and golden on top. Rest for 20 minutes before serving.
Tips
- To cut the oil, brush the salted slices lightly with oil and roast them at 220°C (425°F) for 20 minutes instead of frying. The result is lighter, if less rich.
- Many families make it a day ahead because the layers settle and the flavor deepens. Reheat covered at 160°C (325°F) for 20 minutes, or serve at room temperature.
Questions and answers
Does eggplant parmigiana need to be breaded?
Not in the classic southern version. The eggplant is fried plain, sometimes with a light dusting of flour. Breaded cutlet-style versions are a different dish, more common abroad.
Why is my parmigiana watery?
Eggplant and mozzarella both release water. Salt and press the slices, thicken the sauce well, drain the mozzarella and rest the dish for 20 minutes before cutting.
Can I freeze melanzane alla parmigiana?
Yes. Freeze it baked, in portions, for up to 3 months. Thaw it in the fridge overnight and reheat covered in a 170°C (340°F) oven for 25 minutes.
How long does it take to make Melanzane alla Parmigiana (Baked Eggplant Parmesan)?
About 1 h 45 min in total: 30 min of preparation and 1 h 15 min of cooking.
How many calories are in Melanzane alla Parmigiana (Baked Eggplant Parmesan)?
About 425 kcal per serving, with 12 g of protein, 20 g of carbohydrates and 33 g of fat. These values are estimates.
Nutrition per serving
| Calories | 425 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 20 g |
| Fat | 33 g |
| Fiber | 7 g |
| Sugar | 12 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
