EGGPLANT PARMIGIANA

A Rustic and Delicious Classic Italian Home Bake

Melanzane alla Parmigiana, or Eggplant Parmesan, is one of the most beloved dishes in Italian home cooking. A staple of southern Italian cuisine, this dish layers thinly sliced eggplant with a rich tomato sauce, fresh basil, and melted cheese, then bakes it to perfection. Despite its name, this dish does not originate from Parma but is deeply rooted in the culinary traditions of Naples and Sicily, where eggplants are widely used in Mediterranean recipes.

This dish is often enjoyed as a main course (piatto unico) or as a hearty vegetarian side dish for Sunday lunches and family gatherings. It’s known for its satisfying layers of texture—soft eggplant, gooey cheese, and a golden, slightly crispy top. To keep it light and naturally gluten-free, many Italians opt for frying the eggplant without dusting it in flour.

Melanzane alla Parmigiana pairs beautifully with a slice of rustic bread and a glass of light-bodied Italian red wine, such as Chianti or Nero d'Avola. It’s a fantastic make-ahead dish, as the flavors deepen when left to rest for a few hours before serving. And it also freezes very well either before or after baking.

Eggplant is a nutrient-rich vegetable packed with fiber, antioxidants, and essential vitamins. It is known for highly support heart health. Tomatoes provide a great source of vitamin C and a powerful antioxidant that promotes skin and immune health. The extra virgin olive oil used in this recipe adds healthy fats, while Parmesan and mozzarella contribute calcium and protein, making this dish a well-rounded vegetarian meal.

For those looking to reduce calories or fat, opting for a grilled or baked version instead of frying the eggplant can help maintain flavor while keeping it lighter. Just don’t tell your Italian friends!

If you love cooking with eggplant both Pasta alla Norma and Sicilian Caponata might be your next favourite recipes!

A little history

The origins of Melanzane alla Parmigiana are widely debated, with both Sicily and Naples claiming it as their own. The dish dates back centuries, with some theories suggesting it was inspired by Middle Eastern and Mediterranean influences brought to Italy by Arab traders.

The name “Parmigiana” likely comes from the Sicilian word “parmiciana”, which refers to wooden slats of shutters arranged in layers—much like the layering of eggplant in this dish.

Tomatoes, a key ingredient, became widely used in Italian cuisine after they were introduced from the Americas in the 16th century. Over time, Melanzane alla Parmigiana evolved into the beloved comfort food we know today, enjoyed across Italy in various regional adaptations.

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INGREDIENTS👇🏻

• 500g | 17.6oz eggplant

• 1L | 35.2fl oz sunflower oil

• 300g | 10.6oz mozzarella cheese

• 700g | 24.7oz tomato passata

• 80g | 2.8oz parmigiano cheese

• ½ white onion

• Fresh basil leaves

• Coarse and fine sea salt

• Extra virgin olive oil

The recipe step by step

1. Wash and trim the eggplant before cutting it in round slices of ½ cm | 0.2”

   
   

2. Lay the slices on a griddle and sprinkle coarse sea salt, before applying pressure on top – this will make the eggplant ‘sweat out’ its natural bitterness!

   
   

3. Slice the mozzarella finely and lay the slices on a griddle, then apply pressure with a weigh on top to remove excess water and avoid a soggy bake!

   
   

4. Chop the onion finely and sizzle it in a pan with some extra virgin olive oil

   
   

5. Add the tomato passata and season with sea salt, then cook on low heat for 25 minutes circa and with a lid on

   
   

6. Then cook for 10 more minutes without the lid, and add a few fresh basil leaves

   
   

7. Rince the eggplant thoroughly and lay on kitchen paper to dab dry

   
   

8. Heat up the sunflower oil to the frying temperature of 180 °C | 356 °F, checking with a skewer or with a kitchen thermometer; add eggplant little by little and fry until golden brown

   
   

9. Dab the fried eggplant on kitchen paper thoroughly

   
   

10. Place at the bottom of your baking tray a first layer of tomato sauce, followed by a layer of fried eggplant and another layer of tomato sauce

    
    

11. Place some mozzarella slices on top, a generous handful of parmigiano cheese and a few fresh basil leaves ripped by hand

    
    

12. Then repeat: fried eggplant, tomato sauce, mozzarella cheese, parmigiano cheese and fresh basil

    
    

13. Repeat the layering using all the ingredients, until your top layer should be only fried eggplant, tomato sauce and parmigiano cheese

    
    

14. Bake for 30 minutes at 200 °C | 392 °F on static mode

    
    

15. Let it cool down while the flavors marry, and decorate with some fresh basil leaves…then enjoy! 😋