Eggplant Parmigiana
By Groceree
Also known as Melanzane alla Parmigiana · Aubergine Parmigiana · Parmigiana di Melanzane
Aubergine slices fried until golden, layered with a simple tomato sauce, basil, mozzarella and parmesan, and baked until bubbling. Southern Italy’s great vegetable dish.
Last updated
- Servings
- 6 servings
- Prep
- 40 min
- Cook
- 45 min
- Total
- 2 h 15 min
Ingredients
aubergines3
salt1 tbsp
olive oil200 ml
tomato passata700 g
garlic cloves2
basil1 large handful
mozzarella300 g
Parmesan100 g
Instructions
- 01
the slices, cut lengthways 1 cm thick, in a colander for 30 minutes, then pat them completely dry. This draws out water and stops them soaking up .
- 02
Fry the slices in the in batches until deep golden on both sides, and drain on kitchen paper.
- 03
Lightly crush the and simmer the with them and a few leaves for 15 minutes until slightly thickened. Remove the and season with .
- 04
Heat the oven to 190°C. Drain the and slice it, and grate the .
- 05
Spread a thin layer of sauce in a baking dish, then a layer of , then some of the , some of the and torn .
- 06
Repeat the layers, finishing with sauce and a generous amount of .
- 07
Bake at 190°C for 35 to 40 minutes, until bubbling and browned on top.
- 08
Rest for at least 20 minutes before cutting — hot, it slides apart.
Notes
- Fry the aubergine, do not grill or bake it. Frying is traditional and gives the silky layers that hold the dish together.
- Rest it before serving. Parmigiana is often better warm or at room temperature than hot.
- Keep the tomato sauce simple and not too wet, or the dish turns watery.
Nutrition per serving
- Calories
- 460 kcal
- Protein
- 18 g
- Carbs
- 20 g
- Fat
- 34 g
Estimated from the ingredients.
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