Parmigiana di Melanzane
Tender layers of golden eggplant, a rich tomato sauce simmered to perfection, and piles of gooey, melted cheese that stretch beautifully with every bite.
60 min
Medium
Italiana
4 servings
The story behind
This dish instantly takes me back to an amazing trip through southern Italy, right in the heart of Campania. We were exploring tiny coastal towns and grew incredibly hungry one afternoon. We stumbled into a little family-run spot where an elderly lady was cooking with the kitchen windows wide open. The rich aroma of fresh tomatoes, bubbling cheese, and sweet basil filled the entire street. She served us a steaming tray of this masterpiece, and honestly, it was love at first bite. It is the absolute perfect choice for a slow, relaxing lunch when you just want to sit back and catch up. It pairs wonderfully with a few thick slices of garlic-toasted bread to wipe the bowl clean, and a glass of light red wine ties everything together beautifully.
Instructions
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1Place the eggplant slices in a colander and sprinkle them with a little salt. Let them sit for about 20 minutes to sweat out any bitter moisture, then rinse them with cold water and pat them completely dry with paper towels.
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2Heat the olive oil in a large skillet over medium heat and pan-fry the eggplant planks on both sides until they are tender and lightly browned.
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3Preheat your oven to 180°C and grab a medium, slightly deep baking dish.
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4Start building the dish by spreading a thin layer of tomato sauce at the bottom of the pan. Place a layer of eggplant over the sauce, scatter a handful of mozzarella, a sprinkle of parmesan, and a few torn basil leaves. Repeat the layering process until you use up all the components.
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5Make sure the very top layer has a generous blanket of cheese, then bake for around 30 minutes until the sauce is bubbling around the edges and the cheese forms a gorgeous, golden-brown crust.
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