Parmigiana di Melanzane (Aubergine Parmigiana) – The Ultimate Italian Comfort Food
Parmigiana di Melanzane is a classic Italian dish featuring layers of tender fried aubergine (eggplant), rich tomato sauce, fresh basil, and melted mozzarella and Parmesan cheese baked to golden perfection. This comforting, flavorful casserole is a beloved vegetarian main or side dish showcasing the best of Mediterranean cuisine.
Ingredients
- 2 large aubergines eggplants, sliced 1/4 inch thick
- Salt for sweating aubergines
- 2 cups tomato sauce preferably homemade or good quality
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup all-purpose flour for dredging
- 3 large eggs beaten
- Olive oil for frying
- Fresh basil leaves
- Black pepper to taste
Instructions
- Salt aubergine slices and let sweat for 30 minutes, then pat dry.
- Dredge aubergine slices lightly in flour, dip in beaten eggs, then fry in olive oil until golden; drain on paper towels.
- Preheat oven to 375°F (190°C).
- In a baking dish, spread a little tomato sauce on the bottom, layer fried aubergines, tomato sauce, basil leaves, mozzarella, and Parmesan.
- Repeat layering until ingredients are used, ending with cheese on top.
- Bake uncovered for 30-40 minutes until bubbly and golden.
- Let rest 10 minutes before serving.
Notes
- For a lighter version, bake aubergine slices instead of frying.
- Use fresh mozzarella and good quality tomato sauce for best flavor.
- Allow to cool slightly so layers set well for easier slicing.
- Leftovers taste even better the next day once flavors meld.
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