Italian recipe

Parmigiana di Melanzane

Name: Parmigiana di Melanzane
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 6
Cuisine: Italian cuisine
Ingredients: 1.2 kg eggplant, sliced lengthwise 8 mm thick; 60 ml olive oil; 10 g garlic, minced; 800 g crushed tomatoes; 12 g fresh basil leaves; 300 g low-moisture mozzarella, grated; 100 g Parmigiano Reggiano, finely grated; 6 g fine salt, divided

Layers of browned eggplant, tomato sauce, mozzarella, Parmigiano and basil baked until bubbling, then rested so the slices hold together.

Italy

Prep: 40 min
Cook: 1 hr
Total: 1 hr 40 min
Servings: 6

Layered eggplant parmigiana with tomato, melted cheese and basil — **Real finished-dish photograph**Photograph by SchellenbergSource page · Original file · CC BY-SA 4.0Cropped, resized, and compressed by Recipe Nest Vault.

Ingredients

1.2 kg
eggplant, sliced lengthwise 8 mm thick
60 ml
olive oil
10 g
garlic, minced
800 g
crushed tomatoes
12 g
fresh basil leaves
300 g
low-moisture mozzarella, grated
100 g
Parmigiano Reggiano, finely grated
6 g
fine salt, divided

Method

01
Salt and dry the eggplant
Arrange eggplant in layers with 4 g salt and leave 30 minutes. Blot both sides very dry with towels; do not rinse unless the surface tastes excessively salty.
Cooking-step illustration, not a photograph
02
Brown the eggplant
Brush slices with 45 ml oil total. Cook on a hot griddle or skillet in batches for 2–3 minutes per side until flexible with deep golden patches; drain on a rack.
Cooking-step illustration, not a photograph
03
Cook the tomato sauce
Heat remaining 15 ml oil over medium heat, cook garlic 30 seconds, then add tomatoes and remaining 2 g salt. Simmer uncovered 15–20 minutes until thick; tear in half the basil.
Cooking-step illustration, not a photograph
04
Layer the parmigiana
Heat oven to 190°C. Spread a little sauce in a 23 × 33 cm dish, then layer eggplant, sauce, mozzarella, Parmigiano and basil. Repeat three times, finishing with tomato, mozzarella and Parmigiano.
Cooking-step illustration, not a photograph
05
Bake and rest
Bake uncovered 30–35 minutes until bubbling and browned in spots. Rest at least 20 minutes before cutting; finish with remaining fresh basil.
Cooking-step illustration, not a photograph

Practical notes

Tips

Preheat the oven fully before baking so the centre and surface cook on schedule.
Rest the finished dish briefly before cutting so steam and juices settle.

Common mistakes

Do not rely only on surface colour; check the centre for the stated doneness cue.
Overfilling the pan traps steam and prevents proper browning.

Substitutions

A similarly sized metal or ceramic baking dish can be used; adjust the final minutes if browning differs.
Use the closest local equivalent of the specified cheese, but keep the quantity unchanged for balance.

Storage

Cool completely, cover, and refrigerate at 0–4°C for up to 3 days. Reheat in a 180°C oven until the centre is hot; crisp breads are best refreshed uncovered.

Cultural context

Parmigiana di melanzane is a southern Italian classic centred on eggplant, tomato and cheese; regional versions differ in whether the eggplant is fried, floured or simply browned.

Sources and photo credit

This standardized method was independently rewritten after cross-checking the references below. Recipe Nest Vault does not claim that the credited photographer cooked from this exact version.

Recipe references

Parmigiana di melanzane — Photograph by Schellenberg; CC BY-SA 4.0.

Step illustrations: Original illustrations created by Recipe Nest Vault with OpenAI image_gen.

Back to Italian recipes

Parmigiana di Melanzane

Ingredients

Method

Salt and dry the eggplant

Brown the eggplant

Cook the tomato sauce

Layer the parmigiana

Bake and rest

Sources and photo credit

Recipe references

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