Melanzane Alla Parmigiana Recipe

Slice and sweat

Trim the stems off the aubergines and slice them lengthwise into 1/4–1/2-inch (6–12 mm) thick slices. Lay slices in a single layer on a rack or large tray and sprinkle both sides lightly with sea salt. Let sit for 30–40 minutes to draw out bitterness and excess moisture.

After sweating, rinse each slice briefly under cold water to remove excess salt, then pat dry thoroughly with kitchen paper. This helps reduce moisture so the final bake is not watery.

Optional dredge and brown

Preheat oven to 200°C (400°F) or heat a nonstick skillet over medium-high. Set up a dredging station: flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third (if using). Lightly dust aubergine slices with flour, dip in beaten egg, then press into breadcrumbs if you want a firmer, golden exterior. Add 1–2 tbs olive oil to the skillet and brown slices 1–2 minutes per side until lightly golden (work in batches). Transfer browned slices to a baking tray lined with paper towels to absorb excess oil. Alternatively, for a lighter version, brush both sides of aubergine slices with olive oil and roast on a baking sheet at 200°C (400°F) for 15–20 minutes, turning once, until tender and slightly golden.

Warm 2 tbs extra-virgin olive oil in a medium saucepan over medium heat. Add the crushed garlic and sauté just until fragrant and beginning to color, about 30–45 seconds. Remove and discard garlic if you prefer a smoother, less garlicky sauce.

Add the crushed canned tomatoes to the pan, breaking up any large pieces with the back of a spoon. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer, lower the heat and cook uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens slightly.

Stir in torn basil leaves and remove the pan from the heat. Taste and adjust seasoning. Keep warm until assembly.

Preheat oven to 180°C (350°F). Choose a rectangular or oval baking dish about 23x33 cm (9x13 in) or similar capacity.

Spread a thin layer (about 1/3 cup) of the warm tomato sauce across the bottom of the dish to prevent sticking and to flavor the bottom layer of aubergine.

Place a single layer of aubergine slices over the sauce, slightly overlapping. Spoon a few tablespoons of tomato sauce over the aubergine pieces, distribute some sliced mozzarella and sprinkle 2–3 tbs grated Parmesan and a few torn basil leaves. Repeat to build 2–3 layers depending on the height of your dish and amount of aubergine: aubergine → tomato → mozzarella → Parmesan → basil.

Finish with a final layer of aubergine topped with remaining tomato sauce, the remaining mozzarella (or most of it) and the rest of the grated Parmesan, creating an evenly covered surface.

Bake in the preheated oven for 25–30 minutes until the cheese is melted, bubbling, and lightly golden on top. If the top browns too quickly, cover loosely with foil for the last 10 minutes.

Remove from the oven and allow the Melanzane alla Parmigiana to rest at least 15 minutes before serving. Resting helps the layers set so the dish slices neatly.

Garnish with additional fresh basil leaves, cut into portions and serve warm or at room temperature.