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Homemade Parmigiana di Melanzane - Eggplant Parmigiana photo

Parmigiana di Melanzane - Eggplant Parmigiana

This Eggplant Parmigiana is a comforting Italian classic! Layers of crispy eggplant, rich tomato sauce, and melty cheese create a heavenly dish.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients:
  • 3 large eggplants
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, finely chopped
  • 3 cups pureed tomatoes or passata
  • 1 small bunch basil leaves
  • 3 cups sunflower oil or vegetable oil
  • 2 tablespoons breadcrumbs (optional)
  • 1 ball mozzarella cheese, sliced or cubed
  • 2 cups Parmesan cheese, freshly grated

Equipment

  • Sharp Knife
  • Cutting Board
  • Large skillet
  • Baking dish
  • Wooden spoon
  • Paper towels

Method
 

Directions:
  1. Start by slicing the eggplants into 1/4-inch thick rounds. If you prefer, you can sprinkle a little salt on the slices and let them sit for about 30 minutes. This process helps draw out excess moisture and bitterness. Rinse and pat them dry with paper towels.
  2. In a large skillet, heat the tablespoon of extra-virgin olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Pour in the pureed tomatoes or passata and add the basil leaves. Allow the sauce to simmer for about 15-20 minutes, stirring occasionally. Season with salt and pepper to taste.
  3. In a separate large pot or deep skillet, heat the sunflower oil over medium-high heat. Once hot, carefully add the eggplant slices in batches. Fry them for about 3-4 minutes on each side or until golden brown. Remove the fried eggplants and let them drain on paper towels to remove excess oil.
  4. Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of the tomato sauce on the bottom. Layer half of the fried eggplant slices over the sauce. Sprinkle half of the mozzarella and a third of the Parmesan cheese over the eggplant. Repeat the layers with another layer of sauce, the remaining eggplant, more sauce, the rest of the mozzarella, and finally, the rest of the Parmesan cheese. If desired, you can sprinkle breadcrumbs on top for added crunch.
  5. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After that, remove the foil and bake for another 15-20 minutes or until the top is bubbly and golden.
  6. Once out of the oven, let the Parmigiana di Melanzane cool for about 10 minutes. Garnish with additional fresh basil leaves before serving. Enjoy with crusty bread or a fresh salad for a complete meal!

Notes

  • Using freshly grated Parmesan cheese will enhance the flavor significantly compared to pre-grated options.
  • Don’t rush the frying process; allowing the eggplants to fry until golden will give the best flavor and texture.
  • This dish can be assembled a day in advance and stored in the fridge until ready to bake.