There are some Italian dishes that immediately bring you home, and Parmigiana di Melanzane is one of them. Growing up in Naples, this is the kind of dish that feels like Sunday lunch, family gatherings, and a kitchen filled with the smell of tomato sauce and fresh basil.
My version is a traditional Neapolitan-style eggplant Parmesan made with fried eggplant, Mutti tomato passata, mozzarella, fresh basil, and Parmigiano Reggiano. The eggplant is layered with the simple tomato sauce and cheese, then baked until bubbling and golden.
It takes a little time to prepare, but I promise it is worth every minute.
My Tips for the Best Parmigiana di Melanzane
Don’t skip the resting time. Letting the eggplant Parmesan rest after baking makes a huge difference in texture.
Drain the mozzarella well. Too much moisture can make the parmigiana watery.
Use a good passata. Since the tomato sauce is one of the main flavors in this dish, I love using Mutti Passata for its smooth texture and fresh tomato flavor.
Don’t overdo the cheese. Parmigiana should be rich, but you still want to taste the eggplant and tomato.
Make it ahead. This is one of those dishes that is arguably even better the next day. The flavors have time to come together, and the layers become even more delicious.
Getting the frying temperature right is one of the most important steps when making Parmigiana di Melanzane. The ideal temperature for frying eggplant is 350°F–375°F (175°C–190°C). Keeping the oil at the right temperature helps the eggplant become golden and tender without absorbing too much oil.
Here are a few tips for perfect fried eggplant:
- Don’t overcrowd the pan. Fry only a few slices at a time. Adding too many pieces at once will lower the temperature of the oil and can result in greasy eggplant.
- Use the right oil. Choose an oil with a high smoke point, such as peanut oil or corn oil, which are both excellent for frying.
- Check the temperature. A kitchen thermometer is the easiest way to make sure your oil stays between 350°F and 375°F.
- No thermometer? Try the wooden skewer test. Dip the tip of a wooden skewer into the oil. If small bubbles immediately form around it, the oil is ready for frying.
- Don’t rush the frying. Fry the eggplant in batches until golden on both sides, then transfer it to a plate lined with paper towels to remove excess oil.
One of my favorite tricks: Watch the temperature between batches. If the oil gets too hot, the outside of the eggplant can brown too quickly before the inside becomes tender. If it’s too cool, the eggplant will absorb more oil.
Parmigiana di Melanzane
Parmigiana di melanzane is a classic Neapolitan dish made with layers of tender fried eggplant, rich tomato sauce, fresh basil, mozzarella, and Parmigiano Reggiano. Baked until bubbling and golden, even better the next day.
4
servings45
minutes1
hourKeep the screen of your device on
Ingredients
- For the eggplant:
3 3 Large Eggplants
2 Cups 473.18 ml Vegetable Oil
- For the tomato sauce:
1 1 Tomato purée (passata)
1 1 Garlic Clove
2 tbsp 2 tbsp Extra Virgin Olive Oil
4 4 Basil Leaves
2 tbsp 2 tbsp Salt
- For assembling:
8 oz 226.8 g Mozzarella Low-Moisture, shredded
3/4 cup 177.44 ml Grated Parmigiano Reggiano
4 4 Basil Leaves
Directions
- Slice the eggplants lengthwise into slices about ¼ inch thick. Sprinkle with salt and let them sit for about 30 minutes to release excess moisture. Pat them very dry with paper towels.
- Heat the extra virgin olive oil in a saucepan and sauté the garlic for a couple of minutes. Add the tomatoes, season with salt, and add a few basil leaves. Add 1/2 cup of water and simmer uncovered for about 20–25 minutes, until the sauce thickens slightly. Remove from the heat and set aside.
- Heat the vegetable oil in a pan and fry eggplants in hot oil until golden on both sides. Transfer to a plate lined with paper towels to drain.
- Preheat the oven to 375°F (190°C). Spread a thin layer of tomato sauce on the bottom of a baking dish. Add a layer of fried eggplant, followed by tomato sauce, mozzarella, grated Parmigiano Reggiano, and fresh basil.
- Repeat the layers until all the ingredients are used, finishing with tomato sauce and plenty of Parmigiano Reggiano on top.
- Bake uncovered for 30–35 minutes, until bubbling and beautifully golden on top.
This is important! Let the parmigiana rest for at least 20–30 minutes before serving. It will set slightly, and the layers will hold together much better.
Notes
- Tip from a Neapolitan kitchen: Parmigiana di melanzane is even better when made a few hours ahead—or the day before. The flavors have time to come together, making it incredibly delicious the next day.
