Jul 14 2026
Restaurants›Don Alfonso 1890 Restaurant Cascais›Melanzane Alla Parmigiana Recipe

Melanzane Alla Parmigiana Recipe

Inspired by Don Alfonso 1890 Restaurant Cascais
Time1h 30m
Serves4

Mil-folhas de beringela com mozarela, tomate e manjericão

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Vegetables

Dairy

Pantry

Method

Preparation

  1. 1

    Slice the Eggplant

    Wash the eggplants and slice them into 1/4 inch thick rounds. Sprinkle them with salt and let them sit for 30 minutes to draw out moisture.

  2. 2

    Prepare the Tomato Sauce

    Chop the tomatoes and finely mince the garlic. In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and sauté until fragrant. Add the chopped tomatoes, salt, and pepper, and simmer for about 15 minutes until the sauce thickens.

Cooking the Eggplant

  1. 3

    Cook the Eggplant

    Rinse the salted eggplant slices with cold water and pat them dry. In a skillet, heat the remaining olive oil over medium heat, and pan-fry the eggplant slices until golden brown on both sides. Set aside on paper towels to absorb excess oil.

Assembling the Dish

  1. 4

    Layer the Ingredients

    Preheat the oven to 180°C (350°F). In a baking dish, spread a thin layer of tomato sauce, followed by a layer of eggplant slices, then mozzarella cheese slices, and some fresh basil. Repeat the layers until all ingredients are used, finishing with a layer of tomato sauce and a sprinkle of Parmesan cheese and breadcrumbs on top.

Baking

  1. 5

    Bake the Melanzane

    Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.

  2. 6

    Serve

    Let the dish cool for 10 minutes before slicing. Garnish with extra basil if desired and serve warm.

More from Don Alfonso 1890 Restaurant Cascais