Melanzane alla Parmigiana is one of the great comfort dishes of Southern Italy — tender layers of eggplant baked with rich tomato sauce, melted mozzarella and salty parmesan. It looks impressive on the table but is genuinely simple to put together, and it always tastes even better the next day.
Ingredients
- 2 large eggplants, sliced into rounds
- Salt, for draining
- Olive oil
- 500 ml tomato passata
- 2 cloves garlic, minced
- 250 g mozzarella, sliced
- 100 g parmesan, grated
- Fresh basil leaves
- Black pepper, to taste
Instructions
- Slice the eggplants and lay them on a rack, sprinkling generously with salt. Leave for 30 minutes to draw out excess moisture, then pat dry.
- Brush the slices with olive oil and grill or pan-fry them in batches until golden on both sides.
- Warm the passata with the garlic, a drizzle of olive oil, and a few basil leaves; season with salt and pepper.
- In a baking dish, spread a layer of tomato sauce, then a layer of eggplant, then mozzarella and a scattering of parmesan. Repeat the layers, finishing with sauce, mozzarella and parmesan on top.
- Bake at 180°C (350°F) for 25-30 minutes until bubbling and golden.
- Rest for 10 minutes before serving so the layers set.
This dish is a wonderful make-ahead option — it reheats beautifully and the flavours only deepen overnight.
