See below for recipe
Eggplant Parmigiana (Parmigiana di Melanzane) is one of the most iconic dishes of Italian cuisine. Likely originating in southern Italy—especially Sicily, Campania, and Emilia Romagna—it has become a national culinary symbol, prepared throughout the country with regional variations that make it unique every time. Parmigiana tells a story of tradition, but also allows for modern interpretations, with fried, baked, or grilled eggplant, mozzarella or local cheeses, and tomato sauce enriched with herbs or spices.
Eggplant Parmigiana – Recipe
RECIPE Adapted by Chef gianluca tomasi
Yields 10 servings
Ingredients
- 3 large eggplants
- 600 g tomato passata (purée)
- 70 g onion
- 400 g mozzarella
- 140 g grated Parmesan cheese
- 10 g fresh basil leaves
- Extra virgin olive oil, salt
Instructions
- Wash the eggplants and peel them in stripes.
- Slice them lengthwise into 1 cm thick slices.
- Place them on a baking tray lined with parchment paper, lightly salt them, sprinkle with some of the Parmesan cheese, and drizzle with olive oil.
- Bake for 20 minutes at 160°C (320°F).
- In a saucepan with a little olive oil, gently sauté the chopped onion.
- Add the tomato purée and cook on low heat for 20 minutes. Add salt to taste and a few basil leaves.
- Using 10 cm round molds, layer the dish as follows: a slice of eggplant, a spoonful of tomato sauce, a few thin slices of mozzarella, Parmesan cheese, and basil. Repeat the layering to form three equal layers.
- Remove the molds and bake at 160°C (320°F) for 15 minutes.
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