Melanzane Alla Parmigiana Recipe
Make Melanzane Alla Parmigiana Recipe in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Eggplant and seasoning
Tomato sauce
Cheeses
Assembly and finishing
Method
Eggplant and seasoning
- 1
Prepare and sweat the eggplant
Trim the stem ends and slice the eggplants into 1/4–1/2-inch (6–12 mm) rounds. Lay slices in a single layer on a large tray or colander and sprinkle both sides lightly with the coarse salt. Let sweat for 30 minutes to remove excess moisture and any bitterness. After 30 minutes, rinse the slices briefly under cold water to remove salt, then pat dry thoroughly with kitchen towels or paper towels.
- 2
Dredge and pan-fry
Set up a dredging station with flour in one shallow dish and beaten eggs in another. Heat a large skillet over medium heat and add 2–3 tablespoons olive oil. Lightly dredge each dried eggplant slice in flour, shake off excess, dip in beaten egg, and place in the hot skillet in a single layer (work in batches). Fry until golden brown, about 2–3 minutes per side. Add more olive oil between batches as needed. Transfer fried slices to a paper towel–lined tray to drain.
Tomato sauce
- 3
Make the tomato sauce
Heat 2 tablespoons extra-virgin olive oil in a saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes. Bring to a gentle simmer, add salt and pepper, and simmer uncovered for 20–25 minutes until thickened slightly. Stir in torn basil leaves in the last 2 minutes of cooking. Taste and adjust seasoning.
Cheeses
- 4
Prepare cheeses
If using whole fresh mozzarella, drain it well and pat dry; slice into rounds approximately the same diameter as the eggplant slices. Grate the Parmigiano-Reggiano and have it ready for layering.
Assembly and finishing
- 5
Assemble the parmigiana
Preheat oven to 180°C (350°F). Spread a thin layer (about 1/2 cup) of tomato sauce on the bottom of a 9x13 inch (or similar) baking dish to prevent sticking. Arrange a single layer of fried eggplant slices over the sauce (they can overlap slightly). Spoon tomato sauce over eggplant to lightly cover, then add a layer of mozzarella slices and sprinkle about 2–3 tablespoons grated Parmesan. Tuck a few basil leaves between layers. Repeat layering (eggplant → sauce → mozzarella → Parmesan → basil) until all components are used, finishing with a generous sprinkling of Parmigiano-Reggiano on top and any remaining mozzarella evenly distributed.
- 6
- 7
Serve
Drizzle with the remaining tablespoon of olive oil, add a few fresh basil leaves on top, and grind black pepper to taste. Cut into portions and serve warm or at room temperature.