Melanzana Alla Parmigiana (Perfect Eggplant Parmigi

Name: Melanzana Alla Parmigiana (Perfect Eggplant Parmigiana)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil, or as needed; 6 eggplants, trimmed and cut into 1/2-inch thick slices; salt to taste; 1 1/3 cups crushed tomatoes in puree; 1 tablespoon olive oil, or more to taste; 2 cloves garlic; 1 bunch fresh basil, divided; 18 ounces fresh mozzarella cheese, drained and sliced; dried oregano, to taste; 4 ounces grated Parmesan cheese

Servings: persons

1
Heat about 1 inch extra-virgin olive oil in a deep skillet over medium heat. Pat eggplant slices dry with a paper towel and fry eggplant in batches in the hot oil until golden, 2 to 3 minutes per side. Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt.
2
Combine tomato puree (passata), 1 tablespoon olive oil, garlic, salt, and 4 basil leaves in a saucepan; simmer over medium heat for 10 minutes. Remove garlic from sauce.
3
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
4
Place a layer of fried eggplant in the baking dish and cover with a layer of tomato sauce. Top with a layer of mozzarella cheese, oregano, Parmesan cheese, and chopped basil leaves, in that order. Continue layering in the same order with remaining ingredients, ending with a layer of mozzarella cheese and a drizzle of olive oil.
5
Bake in the preheated oven until heated through and cheeses are melted, about 40 minutes. Let stand a few minutes before slicing.

837

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, or as needed, 6 eggplants, trimmed and cut into 1/2-inch thick slices, salt to taste, 1 1/3 cups crushed tomatoes in puree, and more.

Yes, Melanzana Alla Parmigiana (Perfect Eggplant Parmigiana) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Melanzana Alla Parmigiana (Perfect Eggplant Parmigiana)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions