I keep a small family trick in my Parmigiana di Melanzane that layers fried aubergines, tomato sauce, mozzarella and Parmesan into an Eggplant Parmesan with a surprising twist.

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I still get a little giddy when I talk about Parmigiana di Melanzane. The sight of glossy eggplants layered with soft fresh mozzarella feels like a small bit of theater in my kitchen, messy and honest and kind of stubborn.

I cant really say why this dish grabs you, maybe it is the way a simple stack turns into something much bigger than the parts. Some folks call it Eggplant Parmesan, some label it Italian Recipes Traditional, but whatever you call it it has that pull that makes everybody pause and want a second slice.

Youre gonna be curious, trust me.

Ingredients

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Eggplant: Meaty, low in calories, good fiber source, soaks up flavors and oil.
San Marzano tomatoes: Bright acidity, rich umami, vitamin C, adds saucy sweetness.
Fresh mozzarella: Creamy, melts beautifully, provides protein and mild milky richness.
Parmigiano Reggiano: Salty, nutty, concentrated protein and calcium, adds savory depth.
Fresh basil: Fragrant herb, bright peppery sweetness, lifts tomato sauce, adds freshness.
Garlic: Pungent, gives savory punch, small amounts add big flavor and aroma.
Extra virgin olive oil: Healthy fats, fruity aroma, helps saute and enrich the sauce.

Ingredient Quantities

3 medium eggplants (about 1.2 kg)

800 g canned San Marzano tomatoes, crushed

2 tbsp extra virgin olive oil

1 small onion (about 100 g)

2 garlic cloves

a handful fresh basil leaves (about 15-20)

250 g fresh mozzarella

100 g Parmigiano Reggiano, finely grated

120 g plain flour (about 1 cup)

2 large eggs

500 ml vegetable oil for frying

2 tsp fine sea salt

1/2 tsp freshly ground black pepper

1 tsp sugar (optional)

How to Make this

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1. Slice the 3 medium eggplants into 1 cm rounds, sprinkle about half the 2 tsp fine sea salt over both sides, lay them in a colander and let them sweat for 30 minutes to pull out bitterness, then rinse quickly or blot with paper towel and pat very dry.

2. While they sweat make the sauce: heat 2 tbsp extra virgin olive oil in a saucepan, finely chop the 1 small onion and sauté until soft, add 2 crushed garlic cloves and cook 30 seconds, pour in 800 g canned San Marzano crushed tomatoes, tear in most of the handful of basil leaves, add the remaining salt, 1/2 tsp freshly ground black pepper and 1 tsp sugar if the tomatoes taste too acidic, simmer gently 20 to 25 minutes until slightly thickened.

3. Drain the 250 g fresh mozzarella well, slice it about 5 mm thick and press slices between paper towels to remove excess moisture so the bake won’t be watery.

4. Set up a dredging station with 120 g plain flour on a plate and the 2 large eggs beaten in a bowl with a little pepper; heat about 500 ml vegetable oil in a wide, heavy frying pan until hot but not smoking (medium high heat).

5. Dredge each eggplant slice in flour, shake off excess, dip in the beaten egg, then fry in batches in the hot oil until golden brown both sides, about 2 to 3 minutes per side; don’t overcrowd the pan, and drain fried slices on paper towels, sprinkle a little of the remaining salt over them while hot.

6. Preheat your oven to 180 C (350 F). Choose a baking dish large enough to hold layers of eggplant and sauce.

7. Assemble the parmigiana: spread a thin layer of tomato sauce on the bottom of the dish, arrange a single layer of fried eggplant, spoon on more sauce, dot with slices of mozzarella and a generous sprinkle of 100 g finely grated Parmigiano Reggiano, add a few torn basil leaves, then repeat to make 2 or 3 layers, finishing with sauce and a final generous dusting of Parmigiano.

8. Bake uncovered at 180 C for 25 to 30 minutes until bubbling and golden on top; if you want extra browning turn the oven to grill for the last 1 to 3 minutes but watch closely so it doesn’t burn.

9. Let the parmigiana rest 15 to 20 minutes before slicing so it sets, garnish with more fresh basil and a little extra grated Parmigiano, then serve warm.

Equipment Needed

1. Chef’s knife and a sturdy cutting board for slicing eggplant and chopping the onion, nothing fancy just sharp.
2. Colander or large bowl to salt, sweat and drain the eggplant rounds.
3. Medium saucepan for making the tomato-basil sauce.
4. Wide, heavy frying pan or skillet plus tongs or a slotted spoon for frying the eggplant until golden.
5. Baking dish large enough for 2 to 3 layers of eggplant and sauce (about 9×13 inch or similar).
6. Plate for the flour and a shallow bowl for the beaten eggs to set up the dredging station.
7. Paper towels and a tray to press/dry mozzarella and to drain fried slices.
8. Box grater for the Parmigiano and a spatula or serving knife to assemble and slice after it rests.

FAQ

Q: Do I have to salt the eggplant before cooking? A: Yes, salting helps pull out extra water and any bitterness. Slice, sprinkle with salt, let sit 20-30 minutes, then rinse and pat dry good with paper towels. If your eggplants look small and firm you can skip it, but usually it helps keep the layers from getting soggy.

Q: Can I bake the eggplant instead of frying? A: Absolutely. Brush slices with a little oil and bake on a rimmed tray at 200 C (400 F) for 15-20 minutes total, flipping once, until golden. It wont be quite as rich as deep fried but it will be lighter and still delicious.

Q: How do I stop the Parmigiana from getting soggy? A: Use a thicker tomato sauce and cook it down a bit so it's not watery. Pat dry the mozzarella, salt the eggplant, don't overload with sauce, and fry or bake slices until nicely colored. Let the dish rest 10-15 minutes after baking so it firms up before slicing.

Q: What oil should I use and what temp for frying? A: Use a neutral high smoke point oil like vegetable, sunflower or peanut. Heat to about 170-180 C (340-360 F). Fry in batches, don't over crowd the pan, and drain on paper towels. A kitchen thermometer makes this way easier.

Q: Can I make this ahead or freeze it? A: Yes. You can assemble and refrigerate up to a day before baking. For freezing, either freeze fully baked portions or freeze unbaked: wrap well and bake from frozen adding extra 10-15 minutes. Thaw overnight in fridge if possible for best texture.

Q: Any quick tips for better flavor? A: Use ripe canned San Marzanos, simmer the sauce with a little onion and garlic until it thickens, add basil at the end, and pat the mozzarella dry so it doesnt add extra water. If tomatoes are too bright add a teaspoon of sugar to balance acidity.

Eggplant Parmigiana (Parmigiana Di Melanzane) Recipe Substitutions and Variations

Eggplants: no eggplant handy? try zucchini (sliced thin), large portobello mushrooms for a meaty layer, or thin sweet potato slices for a sweeter, sturdy bake.
Fresh mozzarella: swap with low moisture shredded mozzarella for less water, provolone for a stronger flavor, or ricotta mixed with a little grated mozzarella for creaminess.
Parmigiano Reggiano: use Pecorino Romano for a sharper saltier kick, Grana Padano for a very similar milder option, or aged Asiago if thats what you have.
Plain flour (for dredging): use rice flour or chickpea flour for a gluten free crust, fine cornmeal for extra crunch, or plain breadcrumbs if you want a crunchier, thicker coating.

Pro Tips

1) Salt and dry the eggplant good, not half hearted. Let them sweat but after you rinse or blot, press slices between towels or a couple of baking trays with a can on top for 10 to 15 minutes to squeeze out more water. Drier eggplant soaks up less oil and stays firmer in the bake.

2) Keep the oil hot but not smoking, and fry in small batches so the temperature doesnt crash, if the oil cools the slices will absorb grease and go soggy. Drain on a wire rack not paper towels when you can, paper towels make the bottoms steam and soften.

3) Make the cheese and sauce as dry as possible before assembling. Wrap the mozzarella in paper towels and press it with a plate for 10 to 20 minutes, and simmer the tomatoes longer if they seem watery, add a pinch of sugar only if the sauce tastes sharp. Too much moisture is the #1 reason a parmigiana turns into a runny mess.

4) Let it rest before you cut it so the layers set, about 15 to 20 minutes, and slice with a hot or slightly oiled knife for cleaner pieces. Leftovers reheat best slowly in a moderate oven covered so the cheese melts back without getting rubbery.

Eggplant Parmigiana (Parmigiana Di Melanzane) Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I keep a small family trick in my Parmigiana di Melanzane that layers fried aubergines, tomato sauce, mozzarella and Parmesan into an Eggplant Parmesan with a surprising twist.

Servings

servings

Calories

499

kcal

Equipment: 1. Chef’s knife and a sturdy cutting board for slicing eggplant and chopping the onion, nothing fancy just sharp.
2. Colander or large bowl to salt, sweat and drain the eggplant rounds.
3. Medium saucepan for making the tomato-basil sauce.
4. Wide, heavy frying pan or skillet plus tongs or a slotted spoon for frying the eggplant until golden.
5. Baking dish large enough for 2 to 3 layers of eggplant and sauce (about 9×13 inch or similar).
6. Plate for the flour and a shallow bowl for the beaten eggs to set up the dredging station.
7. Paper towels and a tray to press/dry mozzarella and to drain fried slices.
8. Box grater for the Parmigiano and a spatula or serving knife to assemble and slice after it rests.

Ingredients

3 medium eggplants (about 1.2 kg)
800 g canned San Marzano tomatoes, crushed
2 tbsp extra virgin olive oil
1 small onion (about 100 g)
2 garlic cloves
a handful fresh basil leaves (about 15-20)
250 g fresh mozzarella
100 g Parmigiano Reggiano, finely grated
120 g plain flour (about 1 cup)
2 large eggs
500 ml vegetable oil for frying
2 tsp fine sea salt
1/2 tsp freshly ground black pepper
1 tsp sugar (optional)

Directions

Slice the 3 medium eggplants into 1 cm rounds, sprinkle about half the 2 tsp fine sea salt over both sides, lay them in a colander and let them sweat for 30 minutes to pull out bitterness, then rinse quickly or blot with paper towel and pat very dry.
While they sweat make the sauce: heat 2 tbsp extra virgin olive oil in a saucepan, finely chop the 1 small onion and sauté until soft, add 2 crushed garlic cloves and cook 30 seconds, pour in 800 g canned San Marzano crushed tomatoes, tear in most of the handful of basil leaves, add the remaining salt, 1/2 tsp freshly ground black pepper and 1 tsp sugar if the tomatoes taste too acidic, simmer gently 20 to 25 minutes until slightly thickened.
Drain the 250 g fresh mozzarella well, slice it about 5 mm thick and press slices between paper towels to remove excess moisture so the bake won't be watery.
Set up a dredging station with 120 g plain flour on a plate and the 2 large eggs beaten in a bowl with a little pepper; heat about 500 ml vegetable oil in a wide, heavy frying pan until hot but not smoking (medium high heat).
Dredge each eggplant slice in flour, shake off excess, dip in the beaten egg, then fry in batches in the hot oil until golden brown both sides, about 2 to 3 minutes per side; don’t overcrowd the pan, and drain fried slices on paper towels, sprinkle a little of the remaining salt over them while hot.
Preheat your oven to 180 C (350 F). Choose a baking dish large enough to hold layers of eggplant and sauce.
Assemble the parmigiana: spread a thin layer of tomato sauce on the bottom of the dish, arrange a single layer of fried eggplant, spoon on more sauce, dot with slices of mozzarella and a generous sprinkle of 100 g finely grated Parmigiano Reggiano, add a few torn basil leaves, then repeat to make 2 or 3 layers, finishing with sauce and a final generous dusting of Parmigiano.
Bake uncovered at 180 C for 25 to 30 minutes until bubbling and golden on top; if you want extra browning turn the oven to grill for the last 1 to 3 minutes but watch closely so it doesn't burn.
Let the parmigiana rest 15 to 20 minutes before slicing so it sets, garnish with more fresh basil and a little extra grated Parmigiano, then serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.