mediummainvegetarianCC0 1.0 Universal
Melanzane alla Parmigiana – Classic Baked Eggplant Parmesan
The beloved southern Italian comfort bake: tender browned eggplant layers baked with fragrant sweet tomato-basil sugo, melted mozzarella, and a bubbling Parmesan crust.
Prep
25 min
Cook
40 min
Total
65 min
Ingredients
6servings
- Firm globe eggplants800 g
- Tomato passata (crushed pureed tomatoes)600 g
- Low-moisture mozzarella or fiordilatte250 g
- Parmigiano Reggiano cheese70 g
- Fresh basil leaves15 g
- Garlic cloves2 clove
- Extra virgin olive oil40 ml
- Salt
- Black pepper
Preparation Steps
1
Brush eggplant slices lightly with olive oil and sear on a grill pan for 3-4 minutes per side until tender and lightly charred.
8 min timer
2
In a saucepan, sizzle garlic in olive oil for 1 minute, add tomato passata, salt, and torn basil. Simmer for 15 minutes into a rich sauce.
15 min timer
3
Spoon a thin layer of sauce into a baking dish, layer grilled eggplant slices, scatter mozzarella, fresh basil, and Parmesan. Repeat layers, finishing with sauce and plenty of Parmesan.
5 min timer
4
Bake at 190°C (375°F) for 30-35 minutes until bubbly and golden brown. Let rest for 10 minutes before slicing.
35 min timer
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Provenance & Public Domain Audit
Source: Traditional Italian Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
