Melanzane alla parmigiana (Eggplant Parmesan)

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Table of contents:

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How to Make Traditional Italian Melanzane alla Parmigiana (Eggplant Parmesan)

Ingredients (4–6 servings)

For the eggplant

• 2–3 large eggplants (about 1 kg / 2–2.5 lb total)
• Salt (for purging bitterness, optional depending on eggplant type)
• Olive oil (for frying OR baking/broiling slices)

For the tomato sauce

• 2 Tbsp extra virgin olive oil
• 2 cloves garlic, lightly crushed
• 2 fresh thyme sprigs (optional but adds depth and flavor)
• 1 large can (800 g / 28 oz) high-quality Tomatoes (passata or crushed)
• A few basil leaves
• Salt to taste

For assembling

• 300 g (10 oz) Mozzarella, well drained and diced or sliced
• 80–100 g (1 cup) freshly grated Parmigiano Reggiano DOP 18 months
• Additional basil leaves
• Extra Virgin Olive Oil (a drizzle)

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Equipment

• Wooden Cutting Board
• Box Grater
• Chef Knife
• Cooking tongs
• Colander
• Microplane
• 12-Inch Stainless Steel Frying Pan
• Paper towel
• SaucePan
• Box Grater
• Large baking sheet
• Oven-Safe Casserole Dish with deep sides

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Instructions

Step 1 – Prepare the eggplant

• Slice the eggplants lengthwise or into 1/4 inch (0.6 cm) rounds.
• Lightly salt the slices and lay them in layers to drain in a colander for 30–60 minutes 
• Rinse and pat thoroughly dry.

Fry or bake the slices (traditional uses fried)

Frying (authentic):

• Heat olive oil in a large pan and fry each slice until golden.
• Drain on paper towels.

Lighter baking option:

• Preheat oven to 220°C / 425°F
• Brush slices with olive oil on both sides.
• Bake at 220°C / 425°F for 15–20 minutes, flipping midway.

Step 2 – Make the simple tomato sauce

• Heat olive oil in a saucepan.
• Add the garlic cloves and fresh thyme if using; let them gently sizzle until fragrant, about 1-2 minutes.
• Add tomatoes and season to taste – NOTE: do not add too much salt, the eggplant contains plenty of salt already.
• Simmer uncovered for 20–25 minutes, until slightly thickened.
• Add fresh basil and remove the garlic (optional).

Step 3 – Assemble the Eggplant Parmigiana

Preheat oven to 180°C / 350°F.

• Spread a thin layer of tomato sauce in a deep baking dish.
• Add a layer of eggplant slices.
• Sprinkle with mozzarella, Parmigiano, and basil leaves.
• Add a thin layer of tomato sauce.
• Repeat layers until all ingredients are used.
• Finish with sauce + generous Parmigiano.
• Drizzle a bit of olive oil on top.

Step 4 – Bake

Bake for 35–40 minutes, until bubbling and golden on top.

Step 5 – Rest (VERY important)Let it rest at least 30 minutes, ideally 1 hour. Italian nonnas often serve it warm or room temperature, not piping hot—this helps the layers set.

Serving & Cooking Tips

• Pairs wonderfully with crusty bread, a green salad, or pasta on the side.
• Tastes even better the next day.
• Make sure you leave it to rest, serve it warm or just above room temp like nonna would! 
• Use good quality parmesan cheese and Mozzarella cheese

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Origins of Melanzane alla Parmigiana (Eggplant Parmesan)

Melanzane alla Parmigiana has a long, somewhat debated history, but its origins are clearly Southern Italian. Here’s the clearest, consensus view among food historians. 

First, let’s clear the air by saying that, despite the name,  this recipe does NOT originate from Parma. (and not named after Parmigiano cheese), even though Parmigiano Reggiano is typically used today.

Instead, “alla parmigiana” likely refers to:

• the Sicilian word “parmiciana”, meaning the slatted wooden structure of window shutters, which resembles the layered construction of the dish.
• This is widely considered the most credible linguistic root.

With the above in mind, the recipe likely originates from Sicily or Campania, with both cities (Naples and Campania) making claims on the recipe. So who is right?

Why Sicily is a strong candidate

• Eggplants were introduced to Italy by the Arabs during their rule of Sicily (9th–11th centuries).
• Early references to cooked layered eggplant dishes come from Sicily.
• The Sicilian version traditionally included eggplant, tomato, basil, and sometimes ricotta salata, but not mozzarella.

Why Naples is also central

• Tomatoes became deeply integrated into Neapolitan cuisine earlier than elsewhere.

The version most people know today—eggplant, tomato sauce, mozzarella, and Parmigiano—resembles a Neapolitan tradition from the 18th–19th centuries.

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First written recipes (18th–19th centuries)

So to get a more conclusive answer as to who (or Where) Melanzane alla Parmigiana (Eggplant Parmesan) originated, we need to nerd out a bit and take a look at some very dusty cookbooks. 

The earliest printed recipes appeared in an edition dated from 1733 (Naples) – Il Cuoco Galante by Vincenzo Corrado, which loosely described fried eggplant layered with cheese and butter (no tomato yet).

Another reference dates back to 1837 (Naples) – Cucina Teorico-Pratica by Ippolito Cavalcanti, who added tomatoes and codified the layered, baked style we know today. Both of these texts strongly tie the modern recipe to Napolitan cuisine.

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More Italian-American Recipes We Love

• 30‑Minute Creamy Chicken Pasta
• One Pot Italian Chicken Thighs Recipe
• Creamy Garlic Chicken with Leek and Parmesan
• Chicken Tagliatelle Pasta With Sun‑Dried Tomatoes

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Nutrition Facts (per serving)

Melanzane alla Parmigiana (Eggplant Parmesan)
Based on 6 servings — includes fried eggplant, tomato sauce, mozzarella, Parmigiano, and olive oil.

Nutrient	Amount per Serving	% DV*
Calories	~355 kcal	18%
Total Fat	24 g	31%
Saturated Fat	8.5 g	43%
Trans Fat	0 g	—
Cholesterol	40 mg	13%
Sodium	520 mg	23%
Total Carbohydrates	20 g	7%
Dietary Fiber	6 g	21%
Total Sugars	9 g	—
Protein	15 g	30%
Vitamin A	—	12%
Vitamin C	—	18%
Calcium	—	36%
Iron	—	10%

*Percent Daily Values are based on a 2,000-calorie diet.

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FAQs

1. Do I need to salt the eggplant first?

Salting helps draw out excess moisture and any bitterness, especially in larger or older eggplants. Many modern varieties are mild, but salting still improves texture.

2. Is it better to fry or bake the eggplant?

Traditional Melanzane alla Parmigiana uses fried slices for richer flavor, but baking is a lighter option. Both work well as long as the slices are thoroughly cooked.

3. Can I make it ahead of time?

Yes! In fact, Melanzane alla Parmigiana tastes even better the next day as the flavors meld. Reheat gently or enjoy at room temperature like in Italy.

4. Why does it need to rest before serving?

Resting (30–60 minutes) allows the layers to set, preventing a runny or watery Parmigiana. This is how Italian nonnas traditionally serve it.

5. Can I freeze Melanzane alla Parmigiana?

Yes. Bake it first, let it cool completely, then freeze. Reheat in the oven until warmed through.

6. What’s the difference between Italian and American Eggplant Parmesan?

Italian versions don’t use breadcrumbs in the layers and focus on simple ingredients—eggplant, tomato sauce, mozzarella, basil, and Parmigiano—while American versions often use breaded, deep-fried cutlets.

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