Classics · Italian

Parmigiana
di Melanzane

Parmigiana di Melanzane
Time
50'
+ 0h 55' chilling
Diff.
medium
Kcal
520
/ serving
Servings
6
Gather 12 ingredients before cooking
Scale
Units
01 You'll need check when you have it
02 To finish last minute: ~60 min window
Step 01 of 09

Slice and salt the eggplant

1200 g
2 łyżka

Cut eggplant (about 3) (1200 g) into slices about 1 cm thick. Lay them out and sprinkle generously with salt (for eggplant) (2 łyżka) on both sides.

Tip
Salting pulls out bitterness and excess water. Skip it and the bake turns watery and slightly bitter.
Step 02 of 09

Let the eggplant rest

Leave the eggplant for 45 minutes. You'll see beads of water on the surface — that's the goal.

Step 03 of 09

Make the tomato sauce

700 g
3 szt
3 łyżka
1 łyżeczka
1 łyżeczka
1 szt

Heat olive oil (for sauce) (3 łyżka) in a pot over medium heat. Add crushed garlic cloves (3 szt) and cook for 30 seconds until fragrant. Pour in tomato passata (700 g), add sugar (1 łyżeczka), salt (for sauce) (1 łyżeczka) and a few leaves of fresh basil (bunch) (1 szt). Simmer uncovered for 15 minutes on low heat until thickened.

Tip
The sugar isn't for sweetness — it cuts the acidity of the tomatoes. Without it the sauce tastes sharp.
Step 04 of 09

Dry the eggplant

1200 g

Rinse the eggplant (about 3) (1200 g) slices under cold water to wash off the salt. Pat each slice dry with paper towel — both sides, thoroughly.

Tip
Wet eggplant will spit oil in the pan and steam instead of frying.
Step 05 of 09

Pan-fry the eggplant

1200 g
150 ml

In a 28 cm pan, heat a thin layer of olive oil (for frying) (150 ml) over medium-high heat. Fry eggplant (about 3) (1200 g) in batches, about 2 minutes per side, until golden and soft. Add more oil between batches. Drain fried slices on paper towel.

Tip
Eggplant soaks up oil like a sponge. Don't try to fry everything at once in one pool of oil — each batch needs a fresh thin layer.
Step 06 of 09

Prep the mozzarella

400 g

Slice mozzarella (2 balls) (400 g) into pieces about half a centimetre thick. Lay them on paper towel to draw out the brine.

Tip
Wet mozzarella floods the sauce with whey. Drying takes 2 minutes and makes a real difference.
Step 07 of 09

Assemble the bake

700 g
1200 g
400 g
100 g
1 szt

In a baking dish (about 22x30 cm), spread a few spoons of tomato passata (700 g) on the bottom. Add a layer of eggplant (about 3) (1200 g), then slices of mozzarella (2 balls) (400 g), a few leaves of fresh basil (bunch) (1 szt), spoonfuls of sauce and a sprinkle of parmesan or grana padano (grated) (100 g). Repeat the layers until you run out — you should get 3 layers. The top must be covered with sauce and a generous layer of parmesan.

Step 08 of 09

Bake

Place in an oven preheated to 180°C°C. Bake for 35 minutes, until the top is golden-brown and the sauce bubbles at the edges.

Step 09 of 09

Rest before slicing

1 szt

Take the parmigiana out and let it rest for 10 minutes. Scatter fresh basil to serve (1 szt) leaves on top before serving.

Warning
Cutting straight from the oven will collapse the layers and let the sauce run out. 10 minutes is enough for it to set.
Parmigiana di Melanzane
Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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