Parmigiana di Melanzane (Eggplant Parmesan)

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Parmigiana di melanzane is a traditional Italian dish made with eggplant, Parmesan, mozzarella, and tomato sauce baked to perfection.

Prep Time25

Cook Time40

Resting time1

Keyword: Aubergine Parmigiana, Eggplant Parmigiana Casserole, Eggplant Parmigiana Recipe

Servings: people

Calories: 663kcal

Slice the eggplants thinly. Sprinkle with salt and put them in a colander in the sink with a heavy weight on top for at least 5 hours to release excess moisture and also absorb less oil during frying. Pat them dry.
Fry the eggplant
Heat oil in a pan and fry the slices until golden on both sides. Drain on paper towels to soak up excess oil and let cool
or Grill for less oil version
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Arrange the eggplant slices in a single layer, then lightly brush or toss them with extra virgin olive oil. Roast for 25–30 minutes, flipping once halfway through, until the slices are soft, golden, and lightly caramelized around the edges.
Heat olive oil in a pan over medium heat. Sauté the onion until softened and fragrant. Add minced garlic and finally chopped basil. Stir in canned tomatoes and tomato paste. Simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken. Adjust seasoning with salt and pepper to taste.
Now it’s time to assemble the dish. Cover the bottom of a baking dish with a thin layer of tomato sauce. Lay down a layer of eggplant slices, then spoon over another ladle of tomato sauce. Add mozzarella cheese with Parmesan, fresh basil, and repeat until everything is used. I made four layers.
Bake at 180°C / 350°F for about 30–40 minutes, until golden and melted on top.
Rest 15–20 minutes before slicing. Parmigiana is even better warm or at room temperature!

Don’t skip the salting step: it makes a huge difference for texture (and helps reduce oil absorption).
Let the eggplant cool a bit before layering: it keeps the dish more structured.
Don’t drown it in sauce: too much sauce can make the parmigiana watery.
Let it rest before cutting: the layers set, and you get cleaner slices.