Jul 17 2026
Restaurants›Cunetto House of Pasta›Melanzane Parmigiano Recipe

Melanzane Parmigiano Recipe

Inspired by Cunetto House of Pasta
Time1h 30m
Serves6

Sliced eggplant baked with tomato sauce, and a blend of Italian cheese.

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Ingredients

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Main Ingredients

Tomato Sauce

Cheese Blend

Topping

Method

Prepare the Eggplant

  1. 1

    Slice the eggplants into 1/2-inch thick rounds. Lay them on a baking sheet and sprinkle both sides with salt. Let sit for 30 minutes to draw out moisture.

  2. 2

    Pat the eggplant slices dry with paper towels. Brush both sides lightly with olive oil.

  3. 3

    Preheat oven to 400°F (200°C). Arrange eggplant slices on a baking sheet and roast for 20 minutes, flipping halfway through, until golden and tender.

Make the Tomato Sauce

  1. 4

    In a saucepan, heat olive oil over medium heat. Add garlic and onion and sauté until translucent, about 5 minutes.

  2. 5

    Add crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 15–20 minutes, stirring occasionally. Adjust seasoning to taste.

Assemble the Melanzane Parmigiano

  1. 6

    Preheat oven to 375°F (190°C). In a baking dish, spread a thin layer of tomato sauce.

  2. 7

    Add a layer of eggplant slices, then spoon some ricotta cheese over them, sprinkle with mozzarella and Parmesan, and cover with sauce. Repeat layers until all ingredients are used, ending with sauce and cheese on top.

Bake and Serve

  1. 8

    Cover the dish with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes until the top is bubbly and golden.

  2. 9

    Let it rest for 10 minutes before serving. Garnish with fresh basil leaves.

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