Name: Eggplant Parmigiana (Parmigiana di Melanzane) Recipe
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 1.8kg / 4 lbs large eggplants (aubergines), about 5, sliced lengthways 8mm (1/3″)-thick (skin on); 1/4 cup olive oil (for brushing); 1 2/3 cups parmesan, finely grated; 2 cups basil leaves (loosely packed), stalks reserved; 1 1/2 cups mozzarella, shredded (for topping); 2 tbsp extra virgin olive oil; 1 onion, finely diced; 5 garlic cloves, finely minced; 600ml / 20oz tomato passata; 400g / 14oz canned tomatoes, crushed or finely chopped; 1 1/2 tsp white sugar; 1 1/2 tbsp fresh oregano, finely chopped (or 1/2 tsp dried oregano, or 1 sprig fresh basil); 1 cup water; 3/4 tsp salt; 1/4 tsp black pepper

Ingredients

1.8kg / 4 lbs large eggplants (aubergines) – about 5, sliced lengthways 8mm (1/3″)-thick (skin on)

1/4 cup olive oil (for brushing)

1 2/3 cups parmesan, finely grated

2 cups basil leaves, loosely packed (stalks reserved)

1 1/2 cups mozzarella, shredded (for topping)

2 tbsp extra virgin olive oil

1 onion, finely diced

5 garlic cloves, finely minced

600ml / 20oz tomato passata

400g / 14oz canned tomatoes, crushed or finely chopped

1 1/2 tsp white sugar

1 1/2 tbsp fresh oregano, finely chopped (or 1/2 tsp dried oregano, or 1 sprig fresh basil)

1 cup water

3/4 tsp salt

1/4 tsp black pepper

Instructions

Step 1: Preheat the oven to 220°C / 430°F (200°C fan). Line three large trays with baking or parchment paper.

Step 2: Brush eggplant slices on each side with the 1/4 cup olive oil. Arrange them in a single layer on the prepared trays.

Step 3: Bake the eggplant for 35 to 45 minutes until browning and tender, turning the slices halfway through baking. Use different racks if needed to fit all trays. Remove trays from oven and allow eggplant to cool.

Step 4: Meanwhile, prepare the tomato sauce. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Sauté the diced onion and minced garlic for about 3 minutes until softened and just starting to color at the edges.

Step 5: Add the tomato passata, canned tomatoes, water, oregano, and sugar to the skillet. Stir well and bring the mixture to a simmer.

Step 6: Simmer the sauce uncovered for 30 to 40 minutes, stirring occasionally. Add the reserved basil stalks halfway through to infuse flavor. The sauce should thicken to a spreadable consistency, slightly thicker than pasta sauce. Add extra water if needed. Remove and discard the basil stalks.

Step 7: Season the sauce with salt and black pepper, keeping in mind the parmesan adds saltiness as well.

Step 8: Reduce oven temperature to 180°C / 350°F (160°C fan). Lightly spread some tomato sauce on the bottom of a 23 x 33cm (9 x 13″) baking dish.

Step 9: Assemble the layers: Start with one third of the eggplant slices to cover the dish base (some overlap is fine). Spread one third of the tomato sauce over the eggplant, drizzle with a little olive oil, then sprinkle one third of the parmesan and one third of the basil leaves.

Step 10: Repeat the layering process a second time with the next third of eggplant, sauce, olive oil, basil, and parmesan.

Step 11: For the top layer, use the remaining eggplant and sauce, drizzle with olive oil, then sprinkle with the remaining parmesan and all of the shredded mozzarella. Do not add basil on this top layer.

Step 12: Bake for 25 minutes until the dish is bubbling and the cheese is golden.

Step 13: Let the dish rest for 5 to 10 minutes for easier slicing. Garnish with the remaining basil leaves and serve. Optionally, sprinkle with extra parmesan.

Tips & Variations

For less oil, you can grill or pan-fry the eggplant slices instead of baking with oil brushing.

Fresh mozzarella can be substituted with grated provolone or fontina for a different cheese flavor.

Add a pinch of chili flakes to the tomato sauce for a slight kick.

Use fresh oregano if possible, as it adds a brighter flavor than dried.

FAQs

Can I use other types of cheese for Eggplant Parmigiana?

Yes, while parmesan and mozzarella are traditional, you can experiment with cheeses like provolone, fontina, or even ricotta to vary the flavor and texture.

Do I need to salt the eggplant before cooking?

Salting eggplant helps reduce bitterness and excess moisture, but with fresh eggplants and baking at high heat, it’s often not necessary. If your eggplants taste bitter, you can slice and sprinkle with salt, then let rest for 20-30 minutes before rinsing and drying.