Melanzane Parmigiana Recipe

Prepare and salt aubergines

Trim the stems from the 2 medium aubergines and slice lengthwise into 1/4-inch (6 mm) slices. Lay the slices in a single layer on a large tray or colander and sprinkle both sides with 2 tsp salt. Let sit 30 minutes to draw out bitterness and moisture. After 30 minutes, gently rinse the salt off and pat slices dry with paper towels.

Bread and fry aubergines

Set up three shallow bowls: flour, beaten 2 eggs, and breadcrumbs mixed with 1 tsp dried oregano and a pinch of salt. Dredge each dry aubergine slice in flour (shake off excess), dip in egg, then press into breadcrumbs to coat. Heat 4 tbs olive oil in a large skillet over medium heat. Fry slices in batches 2–3 minutes per side, until golden brown. Transfer to a wire rack or paper towel-lined plate to drain. Replenish oil if needed. Alternatively, for a lighter version, brush both sides with olive oil and roast at 220°C (430°F) 15–18 minutes, turning once, until tender and golden.

Make the sauce

Heat 2 tbs extra-virgin olive oil in a saucepan over medium heat. Finely chop 1 small yellow onion and sauté until translucent, 5–6 minutes. Add 3 minced garlic cloves and cook 30–60 seconds until fragrant. Add the 800 g canned whole tomatoes (crush them by hand or with a spoon), 1 tbs tomato paste, 1 tsp sugar, 1 tsp salt and 1 tsp black pepper. Bring to a simmer, reduce heat to low and simmer gently 15–20 minutes to thicken, stirring occasionally.

Finish sauce with basil

Tear or chiffonade 10 fresh basil leaves and stir into the sauce in the last 2 minutes of cooking. Taste and adjust seasoning. Remove from heat and keep warm.

Preheat oven and prepare cheese

Preheat oven to 180°C (350°F). Slice 300 g fresh mozzarella into 1/4-inch slices and grate 60 g Parmesan. Tear 6 basil leaves for layering.

Assemble the Melanzane alla Parmigiana

Spread a thin layer (about 1/3 cup) of tomato sauce on the bottom of a 9x13-inch (or similarly sized) baking dish. Arrange a single layer of fried aubergine slices to cover the bottom (overlap slightly). Spoon tomato sauce over aubergines (about 1/2 cup distributed), scatter mozzarella slices and sprinkle with 1–2 tbs grated Parmesan and a few torn basil leaves. Repeat layers two more times (aubergine → sauce → mozzarella → Parmesan → basil), finishing with a final layer of sauce, remaining mozzarella (or mostly Parmesan if you prefer a browned top) and the remaining Parmesan.

Bake

Cover the dish loosely with foil and bake in the preheated oven 20 minutes. Remove foil and bake an additional 15 minutes until cheese is bubbling and top is golden. If you like extra browning, place under the broiler for 2–3 minutes, watching closely to avoid burning.

Rest and serve

Remove from oven and let rest 10–15 minutes to set so slices hold their shape. Garnish with remaining fresh basil leaves, drizzle with 1–2 tbs extra-virgin olive oil if desired, and serve warm.