Parmigiana Di Melanzane Recipe

Make sauce

Heat 2 tbs olive oil in a medium saucepan over medium heat. Add the chopped onion and cook, stirring, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Stir in tomato paste and cook 1 minute to concentrate. Add the crushed tomatoes, dried oregano, sugar (if using), salt and pepper. Bring to a gentle simmer, reduce heat to low, and cook uncovered 20–25 minutes, stirring occasionally, until slightly thickened.

Stir in torn basil leaves at the end of cooking. Taste and adjust seasoning. Keep warm until assembly.

Prepare eggplant

Trim the eggplants and slice into 1/4–1/2-inch (6–12 mm) rounds. Lay slices in a single layer on paper towels or a rack. Sprinkle both sides lightly with 2 tsp salt and let sweat for 20–30 minutes to draw out bitterness and moisture. Pat dry thoroughly with paper towels.

Bread eggplant

Set up three shallow bowls: flour, beaten eggs, and breadcrumbs. Dry each eggplant slice, dredge in flour (shake off excess), dip in beaten egg, then coat evenly with breadcrumbs. Place on a tray while heating oil.

Fry eggplant

Pour about 1 cup vegetable oil into a large skillet to a depth of about 1/4 inch and heat over medium-high until shimmering (about 350°F / 175°C if using a thermometer). Fry eggplant in batches, 1–2 minutes per side, until golden brown. Transfer to a paper-towel-lined tray to drain. If oil browns too quickly, lower heat between batches.

Preheat oven

Preheat oven to 375°F (190°C). Lightly oil or use a little sauce to coat a 9x13-inch (or similar) baking dish.

Layer the dish: spread a thin layer (about 1 cup) of tomato sauce on the bottom. Arrange a single layer of fried eggplant slices to cover the sauce. Spoon a third of the remaining sauce over the eggplant, scatter one-third of the mozzarella slices, and sprinkle about 1/4 cup grated Parmesan and a few torn basil leaves.

Repeat: add another layer of eggplant, sauce, mozzarella and Parmesan, and basil. Finish with a final layer of eggplant topped with the remaining sauce and mozzarella; sprinkle the remaining Parmigiano-Reggiano evenly over the top.

Bake uncovered for 25–30 minutes, until bubbling and the cheese is melted and golden in spots. For a browner top, place under the broiler for 1–2 minutes, watching carefully.

Let rest 10–15 minutes before serving to set the layers. Garnish with remaining fresh basil leaves just before slicing and serving.