Melanzane alla Parmigiana (also known as Eggplant Parmesan) is a classic Italian baked dish made with layers of fried or roasted eggplant, rich tomato sauce, mozzarella, and Parmesan cheese. The layers are baked until bubbly and golden, creating a comforting and flavorful meal. It’s traditionally served as a main vegetarian dish.

Ingredients

• 2 eggplants, sliced
• 700 ml passata (sieved tomatoes)
• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• A handful of fresh basil, chopped
• 90 grams of Parmesan cheese
• 2 balls of mozzarella
• Salt and pepper
• Oil for frying

Instructions

• Heat some oil in a large pan and sauté the onion and garlic. Then add the passata and basil, season with salt and pepper, and let it simmer over medium heat for at least 15 minutes. This will give it a rich, intense flavor.
• Generously salt the eggplant slices and let them drain for about an hour. Rinse with water and pat them very dry. Fry the eggplant in a bit of oil until golden brown and soft.
• Preheat the oven to 180°C (350°F).
• Spread a thin layer of tomato sauce on the bottom of an oven dish. Add a layer of eggplant, then sprinkle some Parmesan and mozzarella on top. Repeat the layers until all ingredients are used, finishing with mozzarella and a generous amount of Parmesan on top.
• Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes. Let it cool for 5 minutes before serving.

Recipe from Food From Claudnine