Melanzane Alla Parmigiana Recipe

Prepare and sweat eggplants

Trim ends from the eggplants and slice lengthwise into 1/4-inch (6 mm) slices. Lay slices in a single layer on a cooling rack or baking sheet and sprinkle both sides lightly with coarse salt. Let sweat for 30 minutes to draw out bitterness and moisture. After 30 minutes, blot slices with paper towels to remove moisture and excess salt.

Bread the eggplant

Set up a dredging station: one shallow bowl with flour, one bowl with beaten eggs mixed with milk, salt, and pepper. Pat slices dry again. Dredge each slice in flour, shaking off excess, then dip in the egg mixture, allowing excess to drip off.

Fry the eggplant

Heat about 1/4 inch (approx. frying oil pooled to give good shallow-fry coverage) of neutral oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Fry eggplant in batches so pieces don’t overlap, 2–3 minutes per side, until golden brown and tender. Transfer to a paper-towel-lined plate to drain. If oil darkens or becomes full of crumbs, replace or strain. Lightly season fried slices with a pinch of salt while warm.

Cook aromatics

Warm 2 tablespoons extra-virgin olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant; do not let the garlic burn.

Simmer sauce

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, dried oregano, salt, and sugar (if using). Bring sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 20–25 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Stir in torn fresh basil leaves just before assembling and remove from heat.

Preheat oven

Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish or similar-sized ovenproof dish.

Layer the parmigiana

Spread a thin layer (about 3/4 cup) of the tomato sauce over the bottom of the prepared baking dish to prevent sticking. Arrange a single layer of fried eggplant slices to cover the sauce (they can overlap slightly). Spoon 3/4–1 cup tomato sauce over the eggplant, dot with pieces of fresh mozzarella, and sprinkle with about 1–1.5 tablespoons grated Parmigiano-Reggiano and 3–4 torn basil leaves. Repeat layering: eggplant, sauce, mozzarella, Parmigiano, basil, until you have used the eggplant and cheese—generally 3 layers depending on slice thickness—finishing with a layer of sauce, the remaining Parmigiano, and a few small pieces of mozzarella (so it browns nicely).

Bake until bubbly

Cover the dish loosely with foil and bake in the preheated oven for 20 minutes. Remove foil and bake an additional 15–20 minutes, until the cheese is bubbly and the top is lightly golden. If you prefer a more browned top, place under the broiler for 2–3 minutes while watching carefully.

Rest and finish

Remove from oven and let rest 15–20 minutes to allow the layers to set (this makes slicing cleaner). Drizzle the top with the remaining 1 tablespoon extra-virgin olive oil and scatter the remaining fresh basil leaves. Slice into portions and serve warm or at room temperature as an antipasto or first course.