Melanzane Parmigiana Recipe
Traditional eggplant parmigiana, served with a side of pasta in the same sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Eggplant and Sauce
Pasta
Method
Eggplant Preparation
- 1
Slice the Eggplants
Cut the eggplants into 1/2-inch thick slices.
- 2
Salt the Eggplants
Sprinkle salt on both sides of the slices and let them sit for 30 minutes to draw out excess moisture.
- 3
Rinse and Pat Dry
Rinse the eggplant slices under cold water and pat them dry with paper towels.
- 4
Fry the Eggplants
Heat 1/2 cup of olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides. Drain on paper towels.
Tomato Sauce Preparation
- 5
- 6
Add Tomatoes and Herbs
Add crushed tomatoes, dried oregano, and torn fresh basil to the skillet. Let the sauce simmer for 15-20 minutes.
Assembly of Melanzane Parmigiana
- 7
Layer the Ingredients
In a baking dish, spread a layer of tomato sauce, followed by a layer of fried eggplant, and then sprinkle mozzarella and parmesan cheese. Repeat the layering until all ingredients are used, finishing with cheese on top.
- 8
Bake
Preheat the oven to 180°C (350°F). Bake the assembled dish for 30-35 minutes or until the cheese is bubbly and golden.
Pasta Preparation
- 9
Cook the Pasta
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- 10
Drain and Toss
Drain the pasta and toss it with a tablespoon of olive oil and a few spoons of leftover tomato sauce from the baking dish.
Serving
- 11
Serve Warm
Serve the melanzane parmigiana hot, alongside the pasta topped with the tomato sauce.