Melanzane alla Parmigiana

Name: Melanzane alla Parmigiana
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 eggplants, sliced; 3 cups tomato sauce; 300g mozzarella, sliced; 1 cup grated parmesan; Fresh basil

Melanzane alla Parmigiana/meh-lahn-ZAH-neh ah-lah par-mee-JAH-nah/

Also known as: Parmigiana di Melanzane, Eggplant Parmigiana, Aubergine Parmigiana, Eggplant Parmesan

About this dish

Layers of fried eggplant, tomato sauce, and cheese, baked until bubbling.

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Ingredients

🍆3 eggplants, sliced

🍅3 cups tomato sauce

🧀300g mozzarella, sliced

🧀1 cup grated parmesan

🌿Fresh basil

Method

Serves 2

Salt the eggplant slices and let drain for 30 minutes, then fry until golden.

Spread a thin layer of tomato sauce in a baking dish.

Layer fried eggplant, more sauce, mozzarella, parmesan, and basil, repeating until all ingredients are used.

Top with a final layer of sauce and cheese.

Bake at 190°C (375°F) for about 30-35 minutes until golden and bubbling, then rest before slicing.

✓ What Makes it Authentic

Melanzane alla parmigiana (eggplant parmigiana) is a classic dish from southern Italy, particularly Campania and Sicily, with the exact regional origin debated.

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