The ultimate treat for fans of hearty, comforting Italian flavors is "Eggplant Cheese Heaven." Baked until bubbling and beautifully golden, this traditional Melanzane alla Parmigiana consists of soft layers of golden fried eggplant covered in colorful tomato sauce, luscious melted mozzarella, and nutty Parmigiano Reggiano. It's a rich, well-balanced dish that fulfills all of your cheese cravings, with roughly 400 calories per serving. For contrast, serve it warm alongside a crisp arugula salad, or, like the Italians, eat it cold the following day. With each melty, savory-sweet bite, this meal lives up to its beautiful moniker, whether you follow the recipe exactly or add inventive touches like smoked mozzarella or chili flakes. For the ideal Italianissimo experience, pair it with a medium-bodied Chianti!
Melanzane alla Parmigiana
Rated 5.0 stars by 1 users
Servings
4-6
Prep Time
30 minutes
Cook Time
45 minutes
Calories
450
The ultimate treat for fans of hearty, comforting Italian flavors is "Eggplant Cheese Heaven." Baked until bubbling and beautifully golden, this traditional Melanzane alla Parmigiana consists of soft layers of golden fried eggplant covered in colorful tomato sauce, luscious melted mozzarella, and nutty Parmigiano Reggiano. It's a rich, well-balanced dish that fulfills all of your cheese cravings, with roughly 400 calories per serving. For contrast, serve it warm alongside a crisp arugula salad, or, like the Italians, eat it cold the following day. With each melty, savory-sweet bite, this meal lives up to its beautiful moniker, whether you follow the recipe exactly or add inventive touches like smoked mozzarella or chili flakes. For the ideal Italianissimo experience, pair it with a medium-bodied Chianti!
Ingredients
-
2 large eggplants (about 1 kg / 2.2 lbs)
- 500g (1 lb) mozzarella (fresh, diced or shredded)
-
100g (1 cup) Parmigiano Reggiano (grated)
-
800g (28 oz) canned San Marzano tomatoes (or tomato passata)
-
1 onion (finely chopped)
-
2 garlic cloves (minced)
-
Fresh basil leaves
-
Flour (for dusting)
-
Vegetable oil (for frying)
-
Salt & black pepper
-
Olive oil
Directions
 Prepare the Eggplant
Slice eggplants into 0.5cm (¼-inch) rounds.
- Sprinkle with salt, layer in a colander, and let sit 30 mins (to remove bitterness). Rinse and pat dry.
- Lightly dust slices with flour (optional for crispiness).
Fry the Eggplant
Heat vegetable oil in a pan (enough for shallow frying).
- Fry eggplant in batches until golden on both sides (2-3 mins per side). Drain on paper towels.
Make the Tomato Sauce
In a saucepan, sauté onion & garlic in olive oil until soft.
- Add crushed tomatoes, salt, pepper, and 5-6 basil leaves. Simmer 20 mins until thickened.
Assemble the Parmigiana
Preheat oven to 180°C (350°F).
- In a baking dish, layer:
- Tomato sauce (thin layer)
- Eggplant slices (slightly overlapping)
- Mozzarella & Parmigiano
- Repeat 2-3 times, finishing with cheese on top.
Bake
Cover with foil, bake 25 mins.
- Remove foil, bake 10-15 mins until bubbly and golden.
- Rest 10 mins before serving.