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Melanzane alla Parmigiana (Eggplant Parmesan)
Melanzane alla Parmigiana (Eggplant Parmesan)
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Prep Time:
45 minutes
Cook Time:
65 minutes
Total Time:
115 minutes
A timeless Italian favorite: layers of eggplant, gooey mozzarella, aromatic basil, zesty tomato sauce, and savory Parmesan - Melanzane alla parmigiana.
Ingredients:
  • 2 cups extra-virgin olive oil, or as needed
  • 6 eggplants, trimmed and cut into 1/2-inch thick slices
  • 1 bunch fresh basil
  • salt to taste
  • 1.333 cups tomato puree (passata)
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic
  • 18 ounces fresh mozzarella cheese, drained and sliced
  • 0.5 teaspoon dried oregano, or to taste
  • 4 ounces grated Parmesan cheese
Instructions:
  • Heat 2 cups of oil in a deep skillet over medium heat until it reaches a depth of 1 inch.
  • Dry the eggplant slices using a paper towel and reserve 4 whole basil leaves, then finely chop the rest.
  • Fry eggplant slices in hot oil until golden on both sides, about 2 to 3 minutes. Remove and drain on paper towels, then season with salt.
  • In a saucepan, gently simmer passata, 1 tablespoon of olive oil, whole garlic cloves, 4 fresh basil leaves, and a pinch of salt over medium heat for 10 minutes. Then, remove from heat and discard the garlic cloves before serving.
  • Preheat your oven to a toasty 375 degrees F (190 degrees C) and give your baking dish a gentle coating of grease.
  • Repeat the layers of fried eggplant, tomato sauce, mozzarella cheese, oregano, Parmesan cheese, and basil leaves until all ingredients are used. Finish with a final layer of mozzarella and a drizzle of the remaining 1 tablespoon of olive oil.
  • Bake in the preheated oven for about 40 minutes or until heated through and cheeses are melted. Allow to rest for a few minutes before slicing.

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