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Parmigiana di Melanzane Recipe

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★★★★★

4.1 from 130 reviews

Parmigiana di Melanzane is a classic Italian baked dish featuring layers of thinly sliced fried eggplant, rich tomato sauce with basil, and a blend of mozzarella and Parmigiano Reggiano cheeses. This hearty, comforting casserole offers a perfect balance of textures and flavors, from the tender eggplant to the bubbling golden cheese topping. Ideal as a main course or a side dish, it brings traditional southern Italian home cooking to your table.

Ingredients

Scale

Vegetables and Herbs

  • 2 large aubergines/eggplants (around 700g / 1.5 lbs)
  • 1 white onion
  • Small bunch of basil

Cheese

  • 8.8 oz mozzarella cheese, cut into cubes (250g)
  • 3/4 cup Parmigiano Reggiano cheese, freshly grated (70g)

Pantry Items

  • 1.5 lbs pureed tomatoes (passata), chunky or smooth texture (700g)
  • 1/2 tbsp olive oil
  • Flour, for dusting
  • Sunflower oil for frying (around 1/2 cup / 125ml)
  • Salt and pepper, to season

Instructions

  1. Prepare the Eggplant: Thinly slice the aubergines and place them in a colander. Sprinkle lightly with salt and let sit for 1 hour to draw out excess moisture, which aids in frying.
  2. Make the Tomato Sauce: Finely chop the white onion. Heat olive oil in a pan and sauté the onion until translucent and soft but not browned. Add the pureed tomatoes (passata), torn basil leaves, and season with a pinch of salt and pepper. Simmer gently for 10-15 minutes, then set aside.
  3. Rinse and Dry Eggplant: Rinse the salted eggplant slices under cold water to remove excess salt, then pat dry thoroughly with kitchen towels or paper towels.
  4. Coat and Fry Eggplant: Lightly dust the eggplant slices with flour, shaking off any excess. Fry them briefly in sunflower oil over medium heat, just a few seconds on each side until lightly golden. Drain on kitchen paper to absorb excess oil.
  5. Preheat Oven and Prepare Dish: Preheat your oven to 180°C (350°F / gas mark 4). Use an 11×8 inch oval baking dish or a similarly sized rectangular or square dish (around 10×8 inches). Spoon a small amount of tomato sauce into the bottom and spread it evenly to prevent sticking.
  6. Layer the Parmigiana: Begin layering by adding a layer of fried eggplant slices, then sprinkle some Parmigiano Reggiano cheese and scatter mozzarella cubes over. Add a few spoonfuls of tomato sauce and a sprinkle of black pepper. Repeat layering until only the top layer remains.
  7. Top Layer and Bake: For the final layer, spread the remaining tomato sauce evenly. Top generously with the remaining parmesan and mozzarella. Cover loosely with aluminum foil and bake for 20 minutes.
  8. Finish Baking: Remove the foil and bake uncovered for an additional 20 minutes until the top is golden, bubbly, and beautifully browned.
  9. Rest and Serve: Allow the dish to rest for 5 minutes after baking to set for easier slicing and serving. Enjoy warm.

Notes

  • Salting the eggplant helps remove bitterness and excess moisture for better frying and texture.
  • Do not brown the onions when making the tomato sauce to preserve a fresh, sweet flavor.
  • Use freshly grated Parmigiano Reggiano for the best flavor impact.
  • Sunflower oil is preferred for frying due to its high smoke point, but other neutral oils can be used.
  • Letting the dish rest before serving improves the layers’ stability and flavor melding.

Keywords: Parmigiana di Melanzane, Eggplant Parmesan, Italian baked casserole, vegetarian Italian recipe, layered eggplant dish, baked eggplant, comfort food, mozzarella, parmesan, tomato sauce

Find it online: https://foodiecara.com/parmigiana-di-melanzane-recipe/