Italian
Melanzane alla Parmigiana
A classic Southern Italian vegetarian dish consisting of fried eggplant slices layered with tomato sauce, mozzarella, and parmesan.
Watch it madeJ. Kenji López-Alt · 22:10
Ingredients
- Eggplants3 large
- Tomato Passata700ml
- Mozzarella Cheese300g
- Parmesan Cheese100g
- Fresh Basil1 bunch
- Flourfor dusting
- Vegetable Oilfor frying
Method
- Slice the eggplants lengthwise, salt them, and let them drain for 30 minutes to remove bitterness.
- Lightly flour the eggplant slices and fry them in hot oil until golden brown. Drain on paper towels.
- Prepare a simple tomato sauce with garlic, olive oil, and fresh basil.
- In a baking dish, layer tomato sauce, fried eggplant, slices of mozzarella, and grated Parmesan. Repeat.
- Bake at 390°F (200°C) for 30 minutes until the cheese is melted and slightly browned.
- Garnish with fresh basil leaves before serving.
Common questions
Can I substitute the mozzarella or Parmesan in Melanzane alla Parmigiana?
Yes. Use low-moisture mozzarella if you want less liquid and a firmer bake. For Parmesan, Grana Padano or Pecorino Romano work, though Pecorino is saltier. Avoid very fresh mozzarella unless you drain it well first.
How long does it take to make Melanzane alla Parmigiana from start to finish?
Plan on about 1 hour 30 minutes to 2 hours. The eggplant needs 30 minutes to drain, then frying, layering, and baking take another 45 to 60 minutes total, plus a short rest before serving.
What are the most common mistakes when making Melanzane alla Parmigiana?
Skipping the salting step, using too much sauce, and not draining the fried eggplant well are the biggest mistakes. They make the dish watery and greasy. Also, don’t overcrowd the pan when frying, or the slices will steam instead of brown.
Can I store and reheat Melanzane alla Parmigiana?
Yes. Cool it completely, cover, and refrigerate for up to 3 days. Reheat covered in the oven at 350°F/175°C until hot, then uncover briefly to crisp the top. It also freezes well, though the texture softens a bit.
What should I serve with Melanzane alla Parmigiana?
Serve it warm with crusty bread, a simple green salad, or roasted vegetables. It works well as a main course or a side dish. Let it rest 10 to 15 minutes after baking so it slices cleanly and isn’t too runny.