Description
Parmigiana di Melanzane (Eggplant Parmesan) is a classic Italian baked casserole featuring layers of thinly sliced fried eggplant, rich tomato sauce, mozzarella, and Parmigiano Reggiano cheese. This comforting dish combines the smooth sweetness of slow-simmered tomatoes with creamy melting cheese and tender eggplant for a hearty vegetarian main course perfect for any occasion.
Ingredients
Eggplant Preparation
- 2 large aubergines/eggplants (about 700g/1.5 lbs)
- Flour (for dusting)
- Sunflower oil (around 1/2 cup/125ml for frying)
- Salt (for salting eggplants and seasoning)
- Black pepper (for seasoning)
Tomato Sauce
- 1.5 lbs pureed tomatoes (passata), chunky or smooth texture (700g)
- 1 white onion, finely chopped
- Small bunch of fresh basil, torn
- 1/2 tbsp olive oil
- Salt and pepper (to taste)
Cheeses
- 8.8 oz mozzarella cheese, cut into cubes (250g)
- 3/4 cup Parmigiano Reggiano cheese, freshly grated (70g)
Instructions
- Prepare the Eggplants: Thinly slice the eggplants and place them in a colander. Lightly sprinkle with salt and leave to rest for 1 hour to drain excess water, which helps improve frying texture.
- Make the Tomato Sauce: While the eggplants rest, finely chop the onion and sauté it in olive oil over medium heat until translucent and soft but not browned. Add the pureed tomatoes and torn basil leaves, season with salt and pepper, then let simmer gently for 10-15 minutes. Set aside.
- Rinse and Dry Eggplants: After 1 hour, rinse the salted eggplant slices under cold water and pat dry thoroughly with a kitchen towel or paper towels.
- Dust and Fry Eggplants: Lightly dust eggplant slices with flour, shaking off any excess. Fry them in sunflower oil for a few seconds on each side until lightly golden. Drain on kitchen paper to remove excess oil.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 180°C (350°F/gas mark 4). Use an oval or rectangular baking dish approximately 11x8 inches or similar in size. Spoon a small amount of tomato sauce onto the bottom of the dish and spread to prevent sticking.
- Assemble Layers: Place a layer of fried eggplant at the bottom, then sprinkle with grated Parmigiano Reggiano, scatter mozzarella cubes, add a few spoons of tomato sauce, and season with black pepper. Repeat layering until only one layer remains.
- Final Layer and Bake: For the last layer, spread the remaining tomato sauce evenly and top with remaining Parmigiano and mozzarella. Cover the dish loosely with foil and bake for 20 minutes.
- Brown and Finish Baking: Remove the foil and continue baking for another 20 minutes until the top is golden and bubbling.
- Rest and Serve: Allow the dish to rest for 5 minutes before serving to let flavors meld and to make slicing easier.
Notes
- Salting the eggplants draws out moisture and reduces bitterness, ensuring they fry better and the final texture is not soggy.
- You can use either chunky or smooth passata depending on your preference for sauce texture.
- Use fresh Parmigiano Reggiano for the best flavor impact.
- If desired, substitute sunflower oil for another neutral oil suitable for frying.
- The dish is best served warm, allowing cheese to be melty and sauce flavors to meld.
- Leftovers can be refrigerated and gently reheated, though best consumed within 2 days.
- Prep Time: 1 hour 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian