Melanzane Alla Parmigiana Recipe
BAKED ORGANIC EGGPLANT PARMESAN WITH SAN MARZANO TOMATOES, PARMESAN CHEESE, BASIL & FRESH MOZZARELLA
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Ingredients
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Eggplant
Tomato Sauce
Cheese & Assembly
Finishing
Method
Eggplant
- 1
Slice and sweat
Trim stems and slice each eggplant into 1/4- to 1/2-inch thick rounds. Arrange slices in a single layer on a wire rack or baking sheet and sprinkle both sides with coarse salt. Let sit at room temperature for 30–40 minutes to draw out bitterness and moisture. After sweating, rinse the slices under cold water to remove excess salt, then pat dry thoroughly with paper towels.
- 2
Set up breading stations
Place flour in a shallow dish. In a second shallow bowl, whisk eggs and milk until combined. In a third shallow dish, place breadcrumbs and season with 1 tsp freshly ground black pepper and a pinch of salt. Have a plate or tray ready for finished slices.
- 3
Dredge and fry
Heat a large skillet over medium heat and add enough olive oil to reach about 1/8–1/4 inch depth (approximately 1 cup). Test oil by dropping a pinch of breadcrumbs: it should sizzle gently. Working in batches to avoid overcrowding, lightly dredge each eggplant slice in flour (shake off excess), dip in the egg-milk mixture, then press into the breadcrumbs to coat both sides. Fry slices 2–3 minutes per side until golden brown and tender. Transfer to a wire rack or paper-towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) if needed while finishing remaining slices.
Tomato Sauce
- 4
- 5
Build the sauce
Stir in the tomato paste and cook 1 minute. Add the canned San Marzano tomatoes, crushing them by hand or with a spoon as you add them. Add the sugar, dried oregano, torn basil leaves, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 20–25 minutes to thicken, stirring occasionally. Taste and adjust seasoning.
- 6
Finish
If you prefer a smoother sauce, use an immersion blender to pulse briefly (leave some texture). Remove from heat and set aside a few tablespoons of sauce for the bottom of the baking dish.
Cheese & Assembly
- 7
Preheat oven and prepare dish
Preheat oven to 375°F (190°C). Spread about 1/2 cup of the tomato sauce evenly across the bottom of a 9x13-inch (or similar) baking dish to prevent sticking.
- 8
Layering
Arrange a single layer of fried eggplant slices over the sauce, slightly overlapping. Spoon 1/3 of the remaining sauce over the eggplant (about 3/4 cup), then scatter about one-third of the sliced fresh mozzarella (roughly 5–6 oz) in pieces and sprinkle about 1/3 cup of grated Parmigiano-Reggiano. Tuck in a few torn basil leaves. Repeat this layering two more times: eggplant, sauce, mozzarella, Parmigiano, basil. Finish with a final thin layer of sauce and the remaining Parmigiano (and optional pecorino). Dot the top with the melted butter if using, and drizzle lightly with 1 tsp olive oil.
- 9
Rest before baking
Let the assembled dish sit 10–15 minutes at room temperature to allow flavors to marry and moisture to distribute.
Bake & Finish
- 10
Bake
Place the baking dish on a sheet pan (to catch any drips) and bake in the preheated 375°F (190°C) oven for 25–30 minutes, until the cheese is melted, the sauce is bubbling at the edges, and the top is lightly golden.
- 11
Broil (optional)
For a more browned top, switch the oven to broil for 1–3 minutes—watch carefully to prevent burning—until the cheese is nicely browned in spots.
- 12
Rest and garnish
Remove from oven and let rest 10–15 minutes before serving so the casserole sets. Garnish with fresh basil leaves and an optional drizzle of extra-virgin olive oil. Slice into 6–8 portions and serve warm.