Eggplant parmigiana * * * Parmigiana di melanzane


Find here the ingredients and how to make your Eggplant parmigiana or “Parmigiana di melanzane”!


  • 1 dl olive oil
  • 1 onion
  • 2 garlic cloves, crushed
  • 1,5 lt tomato sauce
  • 2 tablespoon tomato purée
  • 1,5 kg large eggplants, sliced lengthways as thinly as you can
  • 150 gr fresh grated Parmesan cheese
  • 500 gr Caciocavallo cheese  torn into small chunks
  • fresh basil leaves
  • salt
  • 100 gr cooking salt

extra virgin oil    onions finely chopped  garlic finely chopped  SONY DSC  tomato_puree  aubergines  grated parmesan  caciocavallo  fresh basil leaves  salt shaker  cooking salt

STEP 1:  Tomato sauce

Pour some oil in a pan, add garlic and onion and fry for a few minutes. Add the tomato sauce and the purée, then salt, peppet and simmer until well incorporated and smooth. Turn off the heat and add fresh basil leaves.

aglio in padella  sugo che cuoce

STEP 2:   Eggplants

After washing eggplants, cut them as shown in the picture into slices about 1 inch each. Put the eggplants at least for an hour on a big plate covered with cooking salt.

spurgare melanzane

Putting salt on the eggplant triggers osmosis, which draws out excess moisture and the bitterness along with it. Remove any excess salt by wrapping the eggplant in a kitchen towel and pressing on the slices or cubes, which removes even more water. Pressing the eggplant also collapses some of the eggplant’s air cells, so it absorbs less oil

STEP 3:  Fry eggplants

Heat extra virgin oil in a frying pan and fry eggplants. You want each slice softened and slightly charred, so don’t have the heat too high or the aubergine will be burnt before softening. Remove to a plate.

friggere melanzane  melanzane fritte

 STEP 3:  Create your Parmigiana

In a large baking dish, spread a little of the tomato sauce over the base. Cover with eggplants slices, Parmesan Cheese and caciocavallo cheese. Spoon over a bit more sauce, then scatter over some mozzarella, Parmesan and basil leaves. Repeat, layering up – and finish with the last of the tomato sauce. Scatter over the Parmesan or mozzarella and bake straight away.

preparazione parmigiana 1  preparazione parmigiana 2

Heat oven to 200C/180C fan/gas and bake for 30-40 mins until the top is crisp and golden, and the tomato sauce bubbling. Rest for 10 mins, then serve hot.

Buon appetito!