Melanzane Alla Parmigiana Recipe

Prepare and sweat eggplant

Trim the ends of the eggplants and slice into 1/4-inch rounds. Lay slices in a single layer on a rack or baking sheet and sprinkle both sides lightly with coarse salt. Let sit 30 minutes to draw out bitterness. Rinse under cold water and pat dry thoroughly with paper towels.

Dredge and fry

Set up three shallow dishes: flour, beaten eggs, and breadcrumbs. Lightly dust each eggplant slice with flour, dip into beaten eggs, then press into breadcrumbs to coat. In a large skillet, heat about 1 cup olive oil over medium heat until shimmering. Fry eggplant in batches until golden brown, about 2–3 minutes per side. Transfer to a paper-towel-lined tray to drain. Keep warm or place on a rack in a low oven (200°F/95°C) while assembling. Replenish oil as needed between batches.

Make sauce

In a medium saucepan, warm 2 tbs extra-virgin olive oil over medium heat. Add finely chopped onion and cook until soft and translucent, about 5–7 minutes. Add minced garlic and cook 30–60 seconds until fragrant. Stir in tomato paste and cook 1 minute. Add crushed canned tomatoes, dried oregano, salt, pepper and sugar (if using). Bring to a gentle simmer, reduce heat to low and simmer uncovered 15–20 minutes to thicken slightly, stirring occasionally. Stir in torn basil leaves in the last 2 minutes, then remove from heat. Taste and adjust seasoning.

Preheat oven and prepare baking dish

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch (or similar) baking dish and spread a thin layer (about 1/2 cup) of the tomato sauce on the bottom to prevent sticking.

Assemble layers

Place one layer of fried eggplant slices in the dish to cover the bottom (trim to fit as needed). Spoon 3–4 tablespoons of tomato sauce over the eggplant, arrange several slices of fresh mozzarella evenly, sprinkle about 2 tablespoons grated Parmigiano-Reggiano and scatter 2–3 fresh basil leaves. Repeat layering: eggplant, sauce, mozzarella, Parmigiano, basil, until you use all eggplant or reach the top of the dish (usually 3–4 layers). Finish with a final light layer of sauce, remaining grated Parmigiano and any remaining mozzarella slices distributed evenly.

Bake

Cover the dish loosely with foil and bake in the preheated oven for 20 minutes. Remove foil and bake an additional 10–15 minutes until cheese is bubbly and edges are lightly browned. If you prefer a browned top, place under the broiler for 1–2 minutes—watch closely to avoid burning.

Rest and dress

Remove the dish from the oven and let it rest 10–15 minutes to set (this helps in slicing clean pieces). Drizzle the surface with 1 tsp extra-virgin olive oil and dot or drizzle the pesto (about 3 tbs) across the top in small spoonfuls. Garnish with the remaining fresh basil leaves.

Serve

Cut into portions and serve warm. Optionally offer extra grated Parmigiano-Reggiano and a small bowl of extra pesto at the table.