Parmigiana di melanzane – baked eggplant with cheese Recipe
Parmigiana di melanzane is a layered casserole of eggplant, tomato sauce and cheese. In southern Italy it often appears at family lunches and celebrations, a bit like potato casseroles do in many other countries. It’s hearty, full of flavour and tastes great the next day as well.
Parmigiana di melanzane is a casserole where soft, slightly smoky eggplant meets thick tomato sauce and stretchy cheese, creating layers full of umami. It’s a dish deeply rooted in the cuisine of southern Italy, often served at big, lively family gatherings.
Chef's tips
It’s worth salting the eggplant slices and leaving them for a dozen or so minutes, then patting them dry – this draws out any bitterness and helps them absorb less oil. If you have time, lightly bake or fry the slices before layering so the casserole doesn’t turn out watery. After taking it out of the oven, let the parmigiana rest for at least 15–20 minutes – it will slice more easily and the flavours will meld better.
How to serve
Parmigiana works perfectly as a main course for Sunday lunch, served with a simple tomato salad or mixed leaves with vinaigrette. It pairs well with medium-bodied red wines such as Montepulciano d’Abruzzo or Chianti. The next day you can take it to work for lunch – it often tastes even better reheated.
Ingredients
- eggplants medium-sized, about 700–800 g in total - 2 pieces
- passata thick sieved tomatoes - 700 ml
- mozzarella drained and sliced - 250 g
- grated Parmesan or another hard cheese such as Grana Padano - 50 g
- garlic cloves finely chopped - 2 pieces
- fresh basil leaves torn into pieces - 1 handful
- olive oil plus a little for greasing the baking dish - 4 tablespoons
- salt for the eggplant and the sauce
- freshly ground black pepper to taste
Preparation
- Wash the eggplants and cut them lengthwise into slices about 0.5 cm thick. Lay them out on a large board or baking tray, lightly salt on both sides and set aside for 20 minutes to release some moisture.
- In the meantime, prepare the sauce. Heat 1 tablespoon of olive oil in a pan over medium heat. Add the chopped garlic and fry for 1–2 minutes until it softens slightly and becomes fragrant but does not brown.
- Pour in the passata, season with a pinch of salt and pepper. Cook over medium heat for 10–15 minutes, stirring occasionally, until the sauce thickens slightly. Stir in half of the torn basil at the end.
- Preheat the oven to 190°C (top and bottom heat).
- Quickly rinse the eggplant slices under running water to remove excess salt and pat them dry thoroughly with paper towels.
- Heat 3 tablespoons of olive oil in a large pan over medium heat. Fry the eggplant slices in batches for 2–3 minutes on each side, until they soften slightly and turn golden. Add more oil if needed. Alternatively, you can bake the eggplant in the oven, brushing the slices lightly with olive oil and baking for 15–20 minutes until soft and browned.
- Lightly grease a baking dish (about 20×25 cm) with olive oil. Spread a thin layer of tomato sauce over the bottom.
- Arrange the first layer of eggplant slices, slightly overlapping. Spoon over some sauce, add a few slices of mozzarella, sprinkle with a little Parmesan and a few basil leaves.
- Repeat the layers until all the ingredients are used. The top layer should be sauce, mozzarella and Parmesan.
- Cover the dish with aluminium foil (shiny side in) and bake for 20 minutes. Then remove the foil and bake for another 15–20 minutes, until the cheese on top has melted and is lightly browned.
- Remove the casserole from the oven and let it stand for 10–15 minutes to set slightly – it will be easier to slice. Serve sprinkled with the remaining fresh basil.
Storage
Leftover parmigiana keeps well in the fridge for 2–3 days. Reheat in the oven or microwave until the cheese is melted and the centre is hot. It also freezes well – cool completely, wrap tightly and reheat from frozen or thawed until piping hot.
