Classic Melanzane alla Parmigiana Recipe
Melanzane alla Parmigiana, or Eggplant Parmesan, is a traditional Italian dish that layers slices of fried eggplant with rich tomato sauce, melted cheese, and aromatic basil. This recipe captures the essence of Italian comfort food—warm, hearty, and bursting with flavor. Perfect for family gatherings or a cozy dinner, Melanzane alla Parmigiana is sure to impress with its delicious, cheesy layers. Dive into this recipe and bring an authentic taste of Italy to your table.
Equipment
- Baking dish (9x13 inches recommended)
- Large skillet
- Colander
- Paper towels
- Wooden spoon
Ingredients
- 2 large eggplants, sliced into ¼-inch rounds
- Salt, for salting the eggplant
- Olive oil, for frying
- 2 cups tomato sauce (preferably homemade)
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh basil leaves, torn
- Black pepper, to taste
Instructions
- Prepare the Eggplant: Place the sliced eggplant in a colander, sprinkling with salt. Let it sit for 30 minutes, then pat dry with paper towels to remove excess moisture.
- Fry the Eggplant: In a large skillet, heat olive oil over medium heat. Fry the eggplant slices in batches until golden brown, about 3–4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Assemble the Dish: Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a layer of eggplant, followed by more sauce, mozzarella, Parmesan, and basil. Repeat the layers, finishing with a layer of sauce, mozzarella, and Parmesan on top.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
- Serve: Let the dish rest for 10 minutes before serving to allow the layers to set. Garnish with fresh basil if desired.
Notes
For a lighter version, bake the eggplant slices instead of frying them. To make the dish even more flavorful, use freshly grated Parmesan and torn basil leaves. You can also layer in a touch of ricotta for added creaminess.
