Eggplant Parmigiana (Parmigiana di Melanzane) #dinner #comfortfood

Eggplant Parmigiana (Parmigiana di Melanzane) #dinner #comfortfood

Eggplant (Parmigiana di Melanzane) is a definitive solace nourishment formula. Singed aubergines/eggplant prepared in a dish with tomato sauce, basil, parmesan and mozzarella cheddar.

Eggplant Parmigiana AKA Eggplant Parmesan or Parmigiana di Melanzane is one of my supreme most loved credible Italian plans. The layers of seared eggplant, mozzarella cheddar, and parmesan heated together with a straightforward tomato sauce just suggests a flavor like paradise.

Trust me the additional means are so justified, despite all the trouble, I mean, nothing beats the smell of percolating tomato sauce and mozzarella cheddar preparing in the broiler, isn't that so? Eggplant resembles a vegetable wipe that absorbs a great deal of flavor and making into eggplant parmigiana is a definitive method to utilize it (as I would like to think).

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Eggplant Parmigiana (Parmigiana di Melanzane) #dinner #comfortfood


  • 2 large aubergines/eggplant around (700g/ 1.5 lbs)
  • 1.5 lbs pureed tomatoes (passata) chunky texture (700g)
  • 1 white onion
  • Small bunch of basil
  • 8.8 oz mozzarella cheese , cut into cubes (250g)
  • 3/4 cup parmesan cheese , freshly grated (70g)
  • 1/2 tbsp olive oil
  • flour for dusting
  • sunflower oil for frying (around 1/2 cup/125ml)
  • salt and pepper to season


  1. Thinly slice the eggplant/aubergines then place them in a colander. Sprinkle them lightly with salt and set them aside for 1 hour. This drains off any excess water and helps with frying.
  2. Meanwhile, make the simple tomato sauce. Finely chop 1 onion and sauté in a pan with the olive oil until translucent and soft but not browned. Add the tomato passata (pureed tomatoes) and a small bunch of basil torn with your hands. Add a pinch of salt and pepper, stir then let it simmer gently for 10-15 minutes. Set aside.
  3. Rinse the eggplant slices under cold water and pat them dry with a kitchen towel or paper. Lightly dust them with flour, shaking off any excess then fry them in sunflower oil for a few seconds each side, drain on kitchen paper to remove any excess oil.
  4. Preheat the oven to 180°C/350F/gas mark 4. I used an 11x8 inch oval dish but a rectangle or square dish around the same size will work too e.g 10x8 inch.
  5. Spoon a small amount of tomato sauce into the bottom of a baking dish and spread it around, this will stop the eggplant from sticking.
  6. Next add one layer of eggplant to the dish followed by a sprinkling of parmesan cheese, cubes of mozzarella, a sprinkling of pepper and couple spoons of tomato sauce (save 1/3 of the sauce for the final layer). Continue with the next layer until you have one top layer left.
  7. For the top layer, spoon over the remaining tomato sauce and top with parmesan and mozzarella. Cover loosely with foil and bake for 20 minutes, remove the foil and bake for another 20 minutes until nice and golden and bubbling on top. Let it rest for 5 minutes before serving.

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