Parmigiana di Melanzane

Name: Parmigiana di Melanzane
Cook time: 120 min
Total time: 120 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 700g Tomato Passata; 2 cloves of Garlic, thinly sliced; 2 tbsp Extra Virgin Olive Oil; 9 leaves of Fresh Basil Leaves; 1 tsp Fine Salt; Some Pepper (Black); 3 Eggplants, sliced lengthwise 5–7 mm thick; 2 tsp Coarse Salt, for purging the eggplant; 80g All-purpose Flour, for light dredging; 350g Fior di Latte Mozzarella, well drained and sliced; 80g Parmigiano Reggiano, finely grated; Some Fresh Basil Leaves, extra

A classic Italian Parmigiana di Melanzane: layers of tender fried eggplant, a fragrant tomato-basil sauce, creamy mozzarella and nutty Parmigiano Reggiano baked until bubbling and golden. Rich and comforting, it’s the kind of dish that tastes even better the next day and makes a beautiful centerpiece for a family meal.

A classic Italian Parmigiana di Melanzane: layers of tender fried eggplant, a fragrant tomato-basil sauce, creamy mozzarella and n... Show more

Traditional Italian Recipe

Health Grade

A- · Excellent

Rating

4.5

Time

2 hrs

Price

2,08 €

Calories

850 kcal

vegetarian

low carb

low sugar

mediterranean diet

Method

Wash the produce

Rinse the eggplants and the fresh basil leaves under cool water, then pat everything very dry with a clean towel. Dry eggplant browns better, and dry basil keeps the sauce from spitting.

Slice the vegetables

Trim the tops off the eggplants and slice them lengthwise into planks about 5–7 mm thick. Peel the garlic and slice it as thinly as you can so it softens quickly and melts into the sauce.

Salt the eggplant

Arrange the eggplant slices in a colander or on trays, sprinkling both sides with the coarse salt as you go. Let them sit for 30 minutes so they release excess moisture.

Make the sauce

Heat the extra virgin olive oil in a saucepan over medium heat. Add the garlic and cook for 30–60 seconds, just until fragrant, without letting it brown. Pour in the tomato passata, season with the fine salt and a few grinds of black pepper, then add 6 or 7 torn basil leaves. Bring it to a gentle bubble, lower the heat, and simmer for 20 minutes, stirring once or twice, until the sauce looks slightly thicker and glossy.

Drain the mozzarella

While the sauce simmers, slice the fior di latte mozzarella and lay it on paper towels or a clean kitchen towel for 10–15 minutes. This helps the cheese melt creamy instead of watering out into the dish.

Dry and flour

Brush off or quickly rinse away the coarse salt from the eggplant, then pat every slice extremely dry. Dredge each slice lightly in the all-purpose flour, then shake off the excess so you are left with only a thin coating.

Heat the oven

Preheat the oven to 375° F and place a rack in the middle. Set out a baking dish large enough to hold several snug layers.

Cook the eggplant

Heat a lightly oiled skillet over medium-high heat and cook the eggplant in batches for 2–3 minutes on the first side, then 2–3 minutes on the second, until golden and tender. Transfer the cooked slices to paper towels as you go. Do not crowd the pan or the eggplant will steam instead of brown.

Assemble the layers

Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a layer of eggplant, a few slices of mozzarella, a spoonful or two of sauce, a sprinkle of Parmigiano Reggiano, and a few torn basil leaves. Repeat the layers until everything is used, finishing with sauce, the last of the Parmigiano, and a light layer of mozzarella on top.

Bake until bubbling

Bake for 30–35 minutes, until the sauce is bubbling around the edges, the top is deeply golden in spots, and the cheese has fully melted into the layers.

Rest and serve

Let the parmigiana rest for 10 minutes before cutting. Scatter over any remaining torn basil leaves, then serve warm so the layers stay together beautifully.