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MediumMain coursesvegetarianCC0 1.0 Universal
Classic Baked Eggplant Parmigiana (Parmigiana di Melanzane)
Beloved Italian baked classic: golden fried eggplant slices layered with rich basil tomato sauce, melted fresh mozzarella, and a generous crust of aged Parmigiano Reggiano.
Prep
30 min
Cook
45 min
Total
75 min
Oven
190Ā°C (170Ā°C vent.)
Ingredients
servings
6
- Firm dark eggplants, sliced lengthwise (5mm)1000 g
- San Marzano tomato passata750 ml
- Fresh fior di latte mozzarella, drained and diced300 g
- Parmigiano Reggiano, finely grated120 g
- Olive oil for frying and sauce80 ml
- Fresh basil leaves15 pc
- Garlic clove, smashed1 clove
- Coarse sea salt for purging and seasoning1 Ā½ tsp
Preparation Steps
1
Salt eggplant slices for 30 mins to purge bitterness. Rinse, pat thoroughly dry, and shallow fry in hot olive oil until golden on both sides; drain on paper towels.
30 min timer
2
Simmer garlic clove in 2 tbsp olive oil, add tomato passata, salt, and basil leaves; simmer gently for 15 mins to develop sweetness.
15 min timer
3
Spread sauce in a baking dish; alternate layers of fried eggplant, sauce, mozzarella cubes, basil, and grated Parmigiano. Finish with parmesan and bake at 190Ā°C for 35 mins. Rest 20 mins before slicing.
35 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
420
Protein
20g
Carbohydrates
18g
Fat
30g
Allergens
Milk
*estimated values per serving
Provenance & Public Domain Audit
Source: Italian Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Accademia Italiana della Cucina Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
