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a large dish of Traditional Italian Melanzane alla Parmigiana (Eggplant Parmesan).

Traditional Italian Melanzane alla Parmigiana (Eggplant Parmesan)

Byron
Melanzane alla Parmigiana (Eggplant Parmesan) is the ultimate Southern Italian comfort dish—tender layers of eggplant, rich tomato sauce, mozzarella, and Parmigiano baked to golden perfection.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Course Main Course, Segundo, vegetarian
Cuisine Italian, Mediterranean, Sicilian
Servings 6 Main
Calories 355 kcal

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

Ingredients
  

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

Instructions
 

Step 1 - Prepare the eggplant

  • Slice the eggplants lengthwise or into 1/4 inch (0.6 cm) rounds.
    2 –3 large eggplants
  • Lightly salt the slices and lay them in layers to drain in a colander for 60 minutes
    Salt
  • Rinse and pat thoroughly dry.
  • Preheat oven to 220°C / 425°F
  • Brush slices with olive oil on both sides.
    Olive oil
  • 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.
    2 Tbsp extra virgin olive oil
  • Add the garlic cloves and fresh thyme if using; let them gently sizzle until fragrant, about 1-2 minutes.
    2 cloves garlic, 2 fresh thyme sprigs
  • Add tomatoes and season to taste - NOTE: do not add too much salt, the eggplant contains plenty of salt already.
    1 large can, Salt to taste
  • Simmer uncovered for 20–25 minutes, until slightly thickened.
  • Add fresh basil and remove the garlic (optional).
    A few basil leaves

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.
    300 g 10 oz Mozzarella, well drained and diced or sliced, 80 –100 g, Additional 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.
    Extra Virgin Olive Oil

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.

Notes

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
Keyword 1 Hour recipe, baked, Eggplant, Eggplant parmigiana, italian, Melanzane, mozzarella cheese, parmesan cheese, Parmigiana, Roasted eggplant