This Melanzane alla Parmigiana dish is packed with Italian flavors and is the perfect prep meal for busy days. Learn how to make the authentic recipe for this ultimate comfort food that every Italian loves.
Melanzane alla Parmigiana is a traditional Italian dish made of fried eggplant slices, tomato sauce, Parmigiano, and mozzarella cheese.
The dish is assembled in layers and then baked to allow the eggplant to absorb the sauce and the cheese to melt, resulting in a tasty meal so rich and full of flavor.
Making the perfect Melanzane alla Parmigiana is all about getting that sweet mix of eggplant, tomato sauce, and gooey cheese just right. I’ve spent years diving into Italian cooking and falling in love with all those local flavors. This recipe, it’s a taste of the real deal. It’s not just a dish; it’s a celebration of everything I adore about Italian food.
Ingredients
- Eggplant: Use Italian eggplant, the one with the purple-dark skin and long format.
- Tomato sauce: Passata is what I used in this recipe, but a good quality plain tomato sauce is also recommended.
- Onion: You will need a bot of onion to give some texture to the sauce and to balance the acidity in the tomato sauce. You can use any type of onion you want.
- Mozzarella: Use fresh mozzarella, the one that comes packed in whey.
- Parmigiano: A good Parmigiano cheese or if possible, use Caciocavallo cheese.
- Oil: Extra virgin olive oil or mild olive oil would be enough.
- Basil: For freshness, add as much as you want.
- Seasonings & aromatics: Garlic, black pepper, and salt.
How To Make Melanzane Alla Parmigiana
Step 1. Prep the eggplant
Slice eggplants about 1/4 inches (1.2cm) thick and place them in layers into a colander inside a bowl sprinkling with salt each layer. Allow resting for 30 minutes.
Step 2. Make the tomato sauce
Heat 1 tablespoon of extra-virgin olive oil in a saucepan over medium heat. Add the chopped onion and garlic. Sauté for a couple of minutes or until the onion is softened and translucent.
Add the tomato passata and fresh basil leaves, then season with salt and pepper. Cover and let the sauce simmer for about 15 minutes, stirring from time to time.
Top Tip: Make sure the sauce doesn’t reduce too much, if necessary, add a little bit of water.
Step 2. Fry the eggplant slices
Rinse the eggplant slices under cold water to remove the salt and pat them dry with a kitchen towel or paper.
Heat a good glug of olive oil in a pan over medium heat. Fry the eggplant slices in a single layer until slightly browned.
As eggplant slices come out of the oil, place them on a plate lined with kitchen paper towels to remove excess oil.
Step 4. Assemble the Parmigiana di Melanzane
Spread two tablespoons of tomato sauce on the bottom of a casserole baking dish, then add one layer of fried eggplant.
Sprinkle with parmigiano then add mozzarella cubes. Add more sauce, then make more layers of eggplant > parmigiano > mozzarella until all ingredients are gone.
Step 5. Bake
Heat the oven to 375°F/190°C. Cover loosely the dish with foil and bake for 30 minutes.
Remove the foil and keep baking for another 15 minutes until the cheese is melted and bubbling on top. Let the Melanzane alla Parmigiana set from 20 to 30 minutes before slicing and serving.
Recipe Notes & Authentic Variations
- If you use fresh mozzarella to make eggplant parmigiana, is important to let it drain its liquid for a few minutes. Otherwise, it will release it when baking and you’ll end with a soupy dish, instead of the firm, well-placed layers of vegetables and cheese.
- After baking, allow the dish to rest for at least 20 minutes, so it would be easier to cut and serve.
- In some southern versions, the slices of eggplant are dredged in flour or bread crumbs before frying.
- In Sicily, is common to find this dish using Caciocavallo cheese instead of parmigiano, while in Naples mozzarella di bufala is the favorite cheese to make it.
- For a richer version of this dish, add between layers some thin slices of mortadella.
- This recipe is also known as Parmigiana di Melanzane but it refers to the same dish.
- Even though there are some theories about the name of this dish coming from the cheese name (parmigiano), Italians have figured out and claim that parmigiana name comes from the Sicilian dialect parmiciana a word that means “persiane” (shutter windows) which happens to resemble the layers of sliced vegetables.
- Parmigiana is not a name exclusively for the eggplant dish, instead, there are also parmigiana di zucchini and parmigiana di patate. Made with zucchini and potatoes respectively.
How To Serve Parmigiana di Melanzane
Melanzane alla Parmigiana pairs well with crusty bread and is usually served at room temperature. Is a dish that contains everything for a fulfilling main meal on its own or paired with a green salad.
A favorite in Italy for eating leftovers is making panini. Just stuff the parmigiana alla melanzane between two slices of your favorite crusty bread or homemade focaccia, and toast it on a griddle. Guaranteed, you’ll say mamma mia che buona!
Store and Reheat
Melanzane alla Parmigiana can be stored for up to 3 days in the refrigerator in airtight containers.
You can also prepare this dish in advance and store it in the fridge for 2-3 days until you are ready to bake it.
Or freeze it for up to 3 months packed in a freeze-proof container.
For reheating, allow Melanzane alla Parmigiana to thaw overnight (if frozen), then reheat in a preheated oven at 360°F/190°C. Make sure you cover the dish so it won’t lose moisture.
More Italian Eggplant Dishes
Did you love my Melanzane Alla Parmigiana recipe? Then please don’t forget to rate it and leave a comment below!
Melanzane alla Parmigiana
Equipment
- a 8"x12" (20×30 cm) baking dish
Ingredients
- 2 ½ pounds Italian eggplant
- 2 ½ cups tomato passata (or plain tomato sauce)
- 1 medium onion
- 1 garlic clove (skin on and slightly smashed)
- 12 ounces mozzarella cheese
- 1 ½ cup Parmigiano or Caciocavallo cheese (grated)
- Olive oil (as needed)
- Basil (as needed)
- salt and pepper (to taste)
Instructions
- Cut the mozzarella cheese into small cubes.
- Place it into a colander and let it drain while continuing with the preparation of the recipe.
- Slice eggplants about ¼" (1.2 cm) thick and place them in layers into a colander inside a bowl.
- Sprinkle with salt between layers and allow to rest for 30 minutes.
- Heat 1 tablespoon of olive oil and add onion and garlic.
- Sauté until the onion softens and is slightly translucent.
- Add the tomato sauce and some basil leaves. Season with salt and pepper, then let it simmer for 15 minutes. Set aside.
- Rinse the eggplant slices under cold water to remove the salt and pat them dry with a kitchen towel or paper.
- Heat about 1-inch olive oil in a pan over medium heat.
- Working in batches, fry all slices of eggplant on both sides until slightly golden.
- Place them on a plate lined with paper towels to remove excess oil.
Assemble & bake
- Spread two tablespoons of tomato sauce on the bottom of a baking dish, then add one layer of fried eggplant.
- Sprinkle with parmigiano, add mozzarella cubes and a bit more sauce.
- Repeat the layers of eggplant > parmigiano > mozzarella, until all ingredients are gone.
- Heat the oven to 375°F/190°C.
- Cover the baking dish loosely with foil and bake for 30 minutes.
- Remove the foil and keep baking for another 15 minutes until the cheese is melted and bubbling on top.
- Let the parmigiana set for 20-30 minutes before serving.
Notes
- If you use fresh mozzarella is important to let it drain its liquid for a few minutes. Otherwise, it will release it when baking it and you’ll end with a soupy dish.
- In some southern versions, the slices of eggplant are dredged in flour or bread crumbs before frying.
- You can prepare this dish in advance and store it in the fridge until you are ready to bake it.
- For a richer version of this dish, add between layers some thin slices of mortadella.
Nutrition Information
Maricruz Avalos Flores is a Mexican cook and photographer living in Italy where she shares authentic Mexican & Italian recipes that can be easily made at home using easy-to-find ingredients.
This was the best parmigiana I ever had, nothing to do with the americanized version and I am so glad I found this recipe. Everything is 100000% better when it comes from a reliable source. Can’t wait to share the recipe with my friends and family. Served with crusty bread and you don’t need anything else to enjoy an authentic Italian recipe!
I love Italian food. This is amongst my fav! Thanks for sharing!