Jul 13 2026
Restaurants›Matto›Melanzane Alla Parmigiana Recipe

Melanzane Alla Parmigiana Recipe

Inspired by Matto
Time1h 30m
Serves4

Aubergine au parmesan

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Ingredients

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Vegetables

Cheese

Tomato Sauce

Other

Method

Preparation

  1. 1

    Prepare the Eggplant

    Slice the aubergines into 1 cm thick rounds. Sprinkle with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.

  2. 2

    Make the Tomato Sauce

    In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add canned tomatoes, salt, and black pepper. Simmer for 15-20 minutes until the sauce thickens.

  3. 3

    Fry the Eggplant

    Heat some olive oil in a frying pan. Fry the eggplant slices until golden brown on both sides. Drain on paper towels.

Assembly

  1. 4

    Layering

    In a baking dish, spread a layer of tomato sauce, followed by a layer of fried eggplant, mozzarella slices, and a sprinkle of parmesan and basil. Repeat until all ingredients are used, finishing with a layer of sauce and cheese on top.

  2. 5

    Final Touch

    Sprinkle breadcrumbs on top for a crispy finish. Preheat the oven to 180°C (350°F) and bake for 30-35 minutes until bubbly and golden.

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