Melanzane alla Parmigiana

Melanzane alla parmigiana is an Italian dish made with fried eggplants, tomato sauce, mozzarella, and Parmigiano cheese. The ultimate comfort food that every Italian loves.

📝 Ingredients

• 2 1/2 pounds Italian eggplant
• 2 1/2 cups tomato passata (or plain tomato sauce)
• 1 medium onion
• 1 garlic clove (skin on and slightly smashed)
• 12 ounces mozzarella cheese
• 1 1/2 cup Parmigiano or Caciocavallo cheese (grated)
• Olive oil (as needed)
• Basil (as needed)
• salt and pepper (to taste)

👨‍🍳 Instructions

1. 1Cut the mozzarella cheese into small cubes.
2. 2Place it into a colander and let it drain while continuing with the preparation of the recipe.
3. 3Slice eggplants about ¼" (1.2 cm) thick and place them in layers into a colander inside a bowl.
4. 4Sprinkle with salt between layers and allow to rest for 30 minutes.
5. 5Heat 1 tablespoon of olive oil and add onion and garlic.
6. 6Sauté until the onion softens and is slightly translucent.
7. 7Add the tomato sauce and some basil leaves. Season with salt and pepper, then let it simmer for 15 minutes. Set aside.
8. 8Rinse the eggplant slices under cold water to remove the salt and pat them dry with a kitchen towel or paper.
9. 9Heat about 1-inch olive oil in a pan over medium heat.
10. 10Working in batches, fry all slices of eggplant on both sides until slightly golden.
11. 11Place them on a plate lined with paper towels to remove excess oil.
12. 12--- Assemble & bake ---
13. 13Spread two tablespoons of tomato sauce on the bottom of a baking dish, then add one layer of fried eggplant.
14. 14Sprinkle with parmigiano, add mozzarella cubes and a bit more sauce.
15. 15Repeat the layers of eggplant > parmigiano > mozzarella, until all ingredients are gone.
16. 16Heat the oven to 375°F/190°C.
17. 17Cover the baking dish loosely with foil and bake for 30 minutes.
18. 18Remove the foil and keep baking for another 15 minutes until the cheese is melted and bubbling on top.
19. 19Let the parmigiana set for 20-30 minutes before serving.