Parmigiana di Melanzane: Traditional Italian Eggplant Parmigiana (Recipe)
Parmigiana di Melanzane is a beloved classic Italian dish made by layering tender eggplant with tomato sauce, mozzarella, Parmigiano Reggiano, and fresh basil. Unlike many American-style eggplant parmesan recipes, traditional Italian eggplant parmigiana does not rely on a heavy breadcrumb coating. Instead, the eggplant is simply prepared, fried until tender, layered with cheese and sauce, and baked until everything comes together.
Here is how to make Parmigiana di Melanzane at home.
Ingredients
(Serves 6)
- 2 large eggplants
- Salt
- Flour, for lightly coating
- Vegetable or sunflower oil, for frying
- 1 jar Il Borgo Campania Pasta Sauce with Mozzarella
- 10 oz fresh mozzarella, sliced and well-drained
- ¾ cup freshly grated Parmigiano Reggiano
- Fresh basil leaves
- 1 tablespoon Extra Virgin Olive Oil
Step 1: Prepare the Eggplant
Slice the eggplants lengthwise into approximately ¼-inch slices. Sprinkle lightly with salt and place them in a colander for about 30 minutes to help draw out excess moisture.
Pat each slice thoroughly dry with paper towels, then lightly dust both sides with flour.
Step 2: Fry the Eggplant
Heat about a ½ inch of vegetable or sunflower oil in a large skillet over medium-high heat.
Fry in batches until lightly golden on both sides. Transfer them to a paper towel-lined plate to remove excess oil.
Step 3: Prepare the Baking Dish
Preheat the oven to 375°F.
Lightly brush the bottom of a baking dish with extra virgin olive oil. Spread a thin layer of the Il Borgo Campania Sauce across the bottom.
Step 4: Build the Parmigiana
Carefully arrange a layer of fried eggplant over the sauce, allowing the slices to overlap slightly.
Spoon additional tomato sauce over the eggplant, then add sliced mozzarella, grated Parmigiano Reggiano, and several fresh basil leaves.
Repeat the layers until all of the eggplant has been used. Finish with tomato sauce and a generous layer of Parmigiano Reggiano.
Step 5: Bake
Bake uncovered for approximately 25–30 minutes, or until the cheese is melted and the top is lightly golden.
Remove the dish from the oven and allow it to rest for at least 15–20 minutes before serving. This helps the layers settle and makes the eggplant parmigiana easier to slice.
Finish with fresh basil and serve warm for a comforting taste of classic Italian cooking!
