Melanzane Alla Parmigiana (eggplant) Recipe
Fresh eggplant layers, topped with mozzarella cheese, served with capellini pasta and marinara sauce.
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.
Eggplant Layers
Marinara Sauce
Capellini Pasta
Method
Eggplant Preparation
- 1
Slice and Salt Eggplant
Slice the eggplants into 1/4-inch thick rounds. Sprinkle both sides with salt and lay them on a rack or paper towels for about 30 minutes to draw out moisture.
- 2
Rinse and Dry
After 30 minutes, rinse the eggplant slices under cold water to remove excess salt. Pat them dry with paper towels.
- 3
Fry Eggplant Slices
In a large skillet, heat olive oil over medium heat. Fry the eggplant slices in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
Marinara Sauce Preparation
- 4
- 5
Add Tomatoes and Seasonings
Add the canned whole tomatoes, oregano, salt, and black pepper. Simmer for about 15-20 minutes, breaking up the tomatoes with a spoon until the sauce thickens.
Pasta Preparation
- 6
Cook Capellini
In a large pot of salted boiling water, cook the capellini pasta according to package instructions until al dente, about 2-3 minutes. Drain and toss with 1 tablespoon of olive oil.
Assembly and Baking
- 7
Layer the Ingredients
In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant, mozzarella cheese, and fresh basil. Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce and a generous topping of mozzarella and parmesan cheese.
- 8
- 9
Serve
Let the Melanzane alla Parmigiana rest for 10 minutes before serving. Plate with capellini pasta and additional marinara sauce on the side.
