Parmigiana di Melanzane
Ingredients
Nutritional Information
Introduction
Parmigiana di Melanzane is one of Southern Italy’s most treasured dishes, with both Sicily and Campania claiming its origins. This indulgent vegetable bake transforms humble aubergines into a magnificent centrepiece through careful layering of fried aubergine slices, homemade tomato sauce, creamy mozzarella, and nutty Parmigiano Reggiano. Whilst it requires some time and effort, the spectacular result – golden, bubbling, and aromatic – makes it well worth the investment. Perfect for feeding a crowd or preparing ahead for a special family meal.
Instructions
1
Prepare the Tomato Sauce
Begin by making the tomato sauce. Peel and finely chop the onion. Heat a generous drizzle of olive oil in a saucepan over medium heat until it covers the base. Add the chopped onion and sauté for 2 minutes, stirring frequently to prevent burning.
2
Simmer the Sauce
Pour in the passata and season with salt. Add the basil leaves, then rinse the passata container with a little water and add this to the pan. Reduce the heat to low and simmer gently for 45-50 minutes, stirring occasionally, until the sauce has thickened and developed a rich flavour.
3
Prepare the Mozzarella
Whilst the sauce is cooking, drain the mozzarella thoroughly and cut it into small cubes. Set aside on kitchen paper to remove excess moisture.
4
Slice the Aubergines
Wash the aubergines and trim both ends. Slice them lengthways into slices approximately 4-5mm thick, creating uniform pieces for even cooking. Pat each slice thoroughly dry with kitchen paper to remove surface moisture.
5
Fry the Aubergines
Heat the groundnut oil in a deep frying pan or deep-fat fryer to 170°C. Working in small batches to avoid overcrowding, carefully lower the aubergine slices into the hot oil. Fry until they turn light golden brown on both sides.
6
Drain the Aubergines
Using a slotted spoon or spider, remove the fried aubergines and transfer them to a tray lined with kitchen paper to drain excess oil. As the tray fills, add fresh layers of kitchen paper and continue stacking the drained aubergine slices. Repeat until all slices are fried.
7
Begin Layering
Preheat your oven to 200°C (180°C fan). Take a 20x30cm baking dish and spread a thin layer of tomato sauce across the bottom to prevent sticking.
8
Create the First Layer
Arrange a layer of fried aubergine slices over the sauce, slightly overlapping them to cover the base completely. Spoon tomato sauce generously over the aubergines.
9
Add Cheese and Herbs
Scatter mozzarella cubes across the layer, followed by a generous sprinkling of grated Parmigiano Reggiano. Tear fresh basil leaves over the top.
10
Continue Layering
Repeat the layering process: tomato sauce, aubergines, mozzarella, Parmigiano Reggiano, and basil. Continue building layers until you reach the top of the dish, finishing with a final layer of aubergine slices.
11
Final Topping
Complete the parmigiana by covering the top layer with the remaining mozzarella cubes and a final generous coating of grated Parmigiano Reggiano.
12
Bake
Place the dish in the preheated oven and bake for approximately 30 minutes, until the top is golden brown and bubbling, and the cheese has melted completely.
13
Rest and Serve
Remove from the oven and allow the parmigiana to rest for 15-20 minutes before serving. This resting time allows the layers to settle and makes portioning much easier.
Storage
Store parmigiana di melanzane covered with cling film in the refrigerator for 1-2 days. It can be frozen after cooking, ideally portioned into individual servings. Defrost thoroughly in the refrigerator before reheating in the oven.
Tips
✓ Choose large, oval aubergines with deep purple, glossy skin that feel firm to the touch – neither too hard nor too soft. If unavailable, long Neapolitan aubergines work well too.
✓ Modern aubergine varieties are much less bitter than older types, so salting to draw out bitterness is no longer necessary. However, if you prefer to do this, rinse the slices thoroughly before use.
✓ For variation, some cooks coat the aubergine slices in flour, egg, or both before frying for a crispier texture.
✓ For a regional twist, replace some mozzarella with caciocavallo cheese, as done in Sicily and Calabria.
✓ Some versions include sliced hard-boiled eggs between the layers for extra richness.
✓ Ensure the oil temperature remains constant at 170°C for perfectly golden, non-greasy aubergines.
✓ The parmigiana tastes even better the next day after the flavours have melded together – simply reheat gently in the oven.
✓ For a lighter version, you can griddle or bake the aubergine slices brushed with olive oil instead of frying, though this will change the traditional texture.
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