For a richer flavor, consider using San Marzano tomatoes for your passata. Don't overcrowd the skillet when frying the eggplant; work in batches to maintain the oil temperature. Fresh mozzarella is key for the best texture and flavor. Opt for a high-quality brand. Adjust the amount of oregano to your liking. A pinch of red pepper flakes can also add a touch of heat. Feel free to add other vegetables to this dish, like sliced zucchini, peppers or potatoes
Melanzane alla Parmigiana (Eggplant Parmesan)
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PREP TIME45 mins
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COOK TIME1 hrs 5 mins
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TOTAL TIME1 hrs 55 mins
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SERVING6 People
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VIEWS27
Transport yourself to the sun-drenched shores of Sicily with this authentic Melanzane alla Parmigiana. Layers of perfectly fried eggplant, rich tomato sauce, creamy mozzarella, and fragrant basil create a symphony of flavors that will delight your senses. This is more than just eggplant Parmesan; it's a taste of Italian heritage.
Ingridients
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Nutrition
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Carbohydrate37 g
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Cholesterol83 mg
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Fiber19 g
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Protein29 g
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Saturated Fat16 g
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Sodium453 mg
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Sugar16 g
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Fat29 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Eggplant: Pour 2 cups of olive oil into a deep skillet, ensuring a depth of about 1 inch. Heat over medium heat. (5 minutes)
02
StepDry and Season: Pat the eggplant slices dry with paper towels. This ensures they fry properly. Set aside 4 whole basil leaves for garnish; finely chop the remaining leaves. (2 minutes)
03
StepFry the Eggplant: Fry the eggplant in batches in the hot oil until golden brown, about 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil. Season immediately with sea salt. (20-30 minutes)
04
StepMake the Tomato Sauce: In a saucepan, combine the passata, 1 tablespoon of olive oil, garlic cloves, 4 reserved basil leaves, and a pinch of salt. Simmer over medium heat for 10 minutes. Remove from the heat and discard the garlic cloves. (15 minutes)
05
StepPreheat and Prepare: Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a baking dish. (5 minutes)
06
StepAssemble the Parmigiana: Layer the ingredients in the prepared baking dish in the following order: fried eggplant, tomato sauce, mozzarella cheese, oregano, Parmesan cheese, and chopped basil leaves. Repeat the layers until all ingredients are used, ending with a layer of mozzarella and a drizzle of the remaining 1 tablespoon of olive oil. (20 minutes)
07
StepBake: Bake in the preheated oven until heated through and the cheeses are melted and bubbly, about 40 minutes. (40 minutes)
08
StepRest and Serve: Let the Parmigiana stand for a few minutes before slicing and serving. This allows the layers to settle and the flavors to meld. (10 minutes)
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Please Rate
Lilian Watsica
Jun 19, 2025The instructions were so clear and easy to follow. My family loved it!
Darby Hauck
May 26, 2025I used gluten-free breadcrumbs on the eggplant and it worked great for my dietary needs.
Kyra Friesen
May 20, 2025This recipe is amazing! The best eggplant parmesan I've ever made!
Stacey Jacobi
May 13, 2025Definitely worth the effort! Tastes like it came straight from Italy.
Antonietta Zemlak
Mar 28, 2025I've made this recipe several times and it's always a hit!
Aurore Larkin
Mar 7, 2025I added a layer of ricotta cheese and it was delicious!
Floy Wunsch
Mar 6, 2025Letting it rest for a few minutes before slicing really does make a difference.
Drake Kuhic
Feb 24, 2025Next time, I'll make a double batch of the tomato sauce - it's that good!