Eggplant Parmesan (Parmigiana di melanzane)
As a simple, timeless dish, Eggplant Parmesan is layer upon layer of flavorful goodness. Made with freshly grilled eggplant, tomato sauce, fresh mozzarella, and basil, this recipe is a true dinner classic.
Servings 3
Ingredients
- 3 large eggplants
- 2 balls fresh mozzarella
- 2 1/2 cups tomato passata
- 1 1/2 cups Parmigiano reggiano, or grana padano cheese
- a bunch of fresh basil leaves
- 2 tablespoons olive oil
- 1/2 teaspoon salt
Instructions
- Rinse the eggplants and cut the ends off. Then cut the eggplants horizontally so you end up with thin, long slices.
- Place the eggplant slices in a bowl, with a bit of salt sprinkled on every slice so they release some of their moisture.
- Preheat the oven to 375 degrees Fahrenheit.
- While the eggplant is resting, prepare the remaining ingredients: Drain the mozzarella balls and cut them into slices. Grate the Parmigiano cheese.
- Heat a grill pan over medium heat and add a little olive oil. Drain the eggplant slices and lay them on the grill pan to cook until softened and lightly browned on both sides. Work in batches.
- To assemble the dish, spread a layer of tomato passata at the bottom of an oven-safe dish. Arrange a layer of grilled eggplant over the passata, making sure the base is fully covered. Add another layer of the tomato passata, followed by a generous sprinkle of the grated Parmigiano. Tear a few basil leaves by hand and place them on top. Then also place a layer of mozzarella cheese on top.
- Repeat the process until you've used all the ingredients. Finish with a layer of tomato passata, topped with a few basil leaves and grated Parmigiano.
- Bake the assembled dish in the preheated oven for about 15 minutes, or until the cheese is melted and everything looks bubbly and sizzling.
- Serve the eggplant parmigiana hot.
Notes
- If possible, use large eggplants without soft spots. You can use smaller eggplants, but the grilling will take longer.
- Use fresh mozzarella balls if possible. If you’re unable to find fresh mozzarella, you can use a block of mozzarella cheese and grate some of it, but the flavors won’t be as authentic.
- Some traditional recipes deep fry the eggplant slices, but it can make the dish too heavy and more difficult to digest, so I recommend grilling the eggplant with a little olive oil for a lighter result.
- Traditionally Melanzale alla parmigiana is made with homemade passata, but you can also use store-bought tomato passata. Alternatively, you can also use homemade or store-bought Marinara sauce.
- Don’t skimp on the Parmigiano, this dish needs a lot of it! Also, if possible, buy a wedge of cheese and grate it at home.
Nutrition
Calories: 474kcal | Carbohydrates: 47g | Protein: 26g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 35mg | Sodium: 1260mg | Potassium: 2010mg | Fiber: 18g | Sugar: 27g | Vitamin A: 1563IU | Vitamin C: 32mg | Calcium: 674mg | Iron: 5mg
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
