Eggplant is the star of this Italian classic that conquers palates worldwide. Eggplant Parmesan, known in Italy as Melanzane alla Parmigiana, is a baked dish that combines fried eggplant slices with tomato sauce, melted mozzarella, and Parmesan cheese. Its origins date back to the southern regions of Italy, where fresh, simple ingredients are transformed into an unforgettable culinary experience.
This dish is ideal for those seeking a hearty and flavorful vegetarian option. The crispy texture of the eggplant contrasts with the creaminess of the cheeses, while basil adds an aromatic touch that enhances every bite. It can be served as a main course with a green salad, or as a side dish for meats and pasta.
There are multiple variations: some recipes bake the eggplant instead of frying it to reduce oil content, and others add hard-boiled eggs or salami. However, the traditional version remains the most appreciated. For optimal results, it is essential to salt the eggplants before cooking, which helps remove excess water and bitterness.
Prep
60 min
Servings
4
Slice the eggplants into thin rounds and let them rest in a colander with some salt for 30 minutes. Rinse and pat them dry.
In a frying pan, fry the eggplant slices in olive oil until golden. Drain on paper towels.
In a baking dish, start layering: begin with some tomato passata, then eggplant, mozzarella, Parmesan, and basil. Repeat until you run out of ingredients.
Bake in the oven at 180°C for about 30 minutes or until the cheese is golden and the sauce is bubbling.
Let it rest for a few minutes before serving.
Enjoy your hot and delicious Eggplant Parmesan!
