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Parmigiana di Melanzane

Name: Parmigiana di Melanzane
Total time: 60 min
Yield: Serves 2
Cuisine: Italy
Ingredients: 2 Eggplant; 1 can Canned tomatoes; 150g Mozzarella cheese; 4 tbsp Parmesan cheese; 1 clove Garlic; To taste Basil; 3 tbsp Olive oil; As needed Flour

Main Dish

⏱ 60 min

👥 Serves 2

Difficulty ⭐⭐

Fried eggplant layered with tomato sauce and cheese, baked into a lavish southern Italian home dish.

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📖 The Story Behind This Dish

Believed to originate in southern Italy, including Naples and especially Sicily, this dish layers fried eggplant slices with tomato sauce and mozzarella cheese before baking. The name's origin has several theories, one tracing it to a Sicilian dialect word for "wooden shutters," reflecting its layered appearance. It takes effort to make but is grand enough for celebrations.

🌆 Where it's eaten: At family gatherings or Sunday lunch, the whole baking dish is carried straight to the table and shared, everyone helping themselves to a portion.

🥕 Ingredients (serves 2)

Eggplant 2
Canned tomatoes 1 can
Mozzarella cheese 150g
Parmesan cheese 4 tbsp
Garlic 1 clove
Basil To taste
Olive oil 3 tbsp
Flour As needed

👩‍🍳 Instructions

Slice the eggplant into 5mm rounds and salt lightly to draw out moisture.
Pat dry, dust lightly with flour, and pan-fry both sides in plenty of oil.
Make the tomato sauce: heat garlic and olive oil in a pot, add the canned tomatoes, and simmer down for 15 minutes.
In a baking dish, layer tomato sauce, eggplant, and mozzarella in that order, repeating 2-3 times.
Top generously with Parmesan cheese.
Bake at 400°F (200°C) for 20-25 minutes until the surface is golden.

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