Parmigiana di Melanzane
A classic southern Italian bake of crisp-fried aubergines layered with rich tomato passata, fresh mozzarella, aromatic basil, and Parmigiano Reggiano.
- Prep
- 35 min
- Cook
- 50 min
- Total
- 85 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •Deep frying pan
- •Rectangular baking dish
- •Colander
- •Slotted spoon
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 42 g
- carbs
- 18 g
- fibre
- 8 g
- protein
- 22 g
- calories
- 540 kcal
Instructions
- 1
Layer the aubergine slices in a colander, sprinkling each layer evenly with coarse sea salt.
- 2
Place a weighted plate over the aubergines and rest for 30 minutes to expel excess liquid.
- 3
Heat extra virgin olive oil in a saucepan over medium heat and sizzle the garlic until pale golden.
- 4
Pour in the tomato passata, season with fine salt, and simmer gently for 20 minutes until thickened.
- 5
Rinse the salted aubergine slices briefly under cold water and pat completely dry with kitchen paper.
- 6
Heat sunflower oil in a deep frying pan until a test slice sizzles immediately on contact.
- 7
Fry aubergine slices in small batches until golden brown on both sides, then drain on kitchen paper.
- 8
Spread two spoonfuls of warm tomato sauce over the base of a rectangular baking dish.
- 9
Arrange a single layer of fried aubergines across the base, overlapping slightly to cover gaps.
- 10
Ladle over tomato sauce, then scatter diced mozzarella, torn basil leaves, and grated Parmigiano Reggiano.
- 11
Repeat the layering until ingredients are finished, topping with a generous layer of cheese.
- 12
Bake at 190°C for 30 minutes until bubbling, then rest 20 minutes before slicing.
Chef's tips
Always press the mozzarella in kitchen paper to extract water before assembling, preventing a soggy casserole. Resting the baked dish for at least 20 minutes allows the layers to settle cleanly without collapsing when cut.
Ingredient substitutions
- mozzarella → fior di latte or smoked provola for a deeper rustic taste
- Parmigiano Reggiano → Pecorino Romano for a sharper, saltier crust
Storage
Store leftover parmigiana tightly covered in the refrigerator for up to 3 days.
Reheating
Reheat uncovered in an oven preheated to 180°C for 15 minutes until hot throughout.
Common mistakes to avoid
- •Slicing into the parmigiana immediately after baking, which causes the layers to separate into liquid.
- •Frying aubergines in oil that is not hot enough, causing them to absorb excessive fat.
- •Failing to drain wet mozzarella, resulting in a pool of water at the bottom of the dish.
Serving suggestions
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