Name: Melanzane alla Parmigiana (Eggplant Parmesan)
Prep time: 45 min
Cook time: 65 min
Total time: 115 min
Ingredients: 2 cups extra-virgin olive oil, or as needed; 6 eggplants, trimmed and cut into 1/2-inch thick slices; 1 bunch fresh basil; salt to taste; 1.333 cups tomato puree (passata); 2 tablespoons olive oil, divided; 2 cloves garlic; 18 ounces fresh mozzarella cheese, drained and sliced; 0.5 teaspoon dried oregano, or to taste; 4 ounces grated Parmesan cheese

Melanzane alla Parmigiana (Eggplant Parmesan)

4.8

(8)

4 Reviews

2 Photos

Melanzane alla parmigiana is a classic Italian dish from Sicily that's often simply referred to as "parmigiana" by Sicilian locals. The richness and depth of flavor you get from this authentic version is well worth the extra effort. Serve eggplant Parmesan with nothing more than crusty bread and a green salad.

Submitted by AndreaCiotti

Updated on February 22, 2023

Ingredients

2 cups extra-virgin olive oil, or as needed
6 eggplants, trimmed and cut into 1/2-inch thick slices
1 bunch fresh basil
salt to taste
1 ⅓ cups tomato puree (passata)
2 tablespoons olive oil, divided
2 cloves garlic
18 ounces fresh mozzarella cheese, drained and sliced
½ teaspoon dried oregano, or to taste
4 ounces grated Parmesan cheese

Directions

Pour 2 cups oil (or amount needed for a depth of 1 inch) into a deep skillet; heat over medium heat.
Pat eggplant slices dry with a paper towel. Set aside 4 whole basil leaves; chop remaining leaves.
Fry eggplant in batches in hot oil until golden, 2 to 3 minutes per side. Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt.
Simmer passata, 1 tablespoon olive oil, garlic cloves, 4 basil leaves, and a pinch salt in a saucepan over medium heat for 10 minutes. Remove from the heat and discard garlic cloves.
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
Layer ingredients in the baking dish in the following order as many times as possible: fried eggplant, tomato sauce, mozzarella cheese, oregano, Parmesan cheese, and basil leaves. End with a layer of mozzarella and a drizzle of remaining 1 tablespoon olive oil.
Bake in the preheated oven until heated through and cheeses are melted, about 40 minutes. Let stand a few minutes before slicing.

Tips

Be sure to dry eggplant slices well in Step 2. Too much water will soften the fried eggplant and produce too much liquid in the finished dish.

If the mozzarella is too soft and watery, slice it and let it drain in a colander for 10 minutes. You can use scamorza cheese instead of fresh mozzarella. It's a bit drier but just as tasty.

To Make Ahead:

Complete Steps 1 through 4 and Step 6, then cover and refrigerate for up to 24 hours. The eggplant will soak up more sauce this way, and the finished dish will be tastier.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

506	Calories
29g	Fat
37g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 506
% Daily Value *
Total Fat 29g	37%
Saturated Fat 16g	81%
Cholesterol 83mg	28%
Sodium 453mg	20%
Total Carbohydrate 37g	13%
Dietary Fiber 19g	69%
Total Sugars 16g
Protein 29g	58%
Vitamin C 20mg	22%
Calcium 791mg	61%
Iron 3mg	17%
Potassium 1432mg	30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.