Melanzane alla Parmigiana

Melanzane alla Parmigiana

In the bounty of the season, overflowing with fresh and aromatic vegetables, my culinary exploration takes a delightful turn towards vegetarian delights. Italian cuisine, with its rich flavors and wholesome ingredients, serves as my inspiration. The dish in question, Eggplant Parmigiana, has long been on my list, and it did not disappoint when I finally decided to give it a try.

The dish exceeded my expectations, charming even my initially skeptical husband with its savory layers of cheese, ripe tomatoes, and perfectly tender eggplants. It's a testament to how a meatless dish can still be profoundly satisfying and bursting with robust flavors.


3 pieces
5 pieces
about 1 kg
300 g
100 g
Olive oil
50 ml
1 tsp
1 tsp
dried or fresh, with an optional half tsp of oregano
Garlic cloves
2 pieces

Step by step

Step 1

Slice the eggplants and brush them lightly with olive oil. Optionally, soak them in salted water to remove bitterness, then pat dry.

Melanzane alla Parmigiana - Step 1
Step 2

Brown the eggplant slices in a pan or on a grill until golden.

Melanzane alla Parmigiana - Step 2
Step 3

Score the tomatoes, then blanch in boiling water for 1 minute. Peel and chop into small cubes.

For a saucier consistency, consider using up to 7-8 tomatoes.

Melanzane alla Parmigiana - Step 3
Step 4

Warm the olive oil in a pan over medium heat.

Melanzane alla Parmigiana - Step 4
Step 5

Add the chopped tomatoes and simmer for 15-20 minutes to develop flavor.

Melanzane alla Parmigiana - Step 5
Step 6

Season the sauce with salt, basil, oregano (if using), and crushed garlic. Cook for an additional minute then remove from heat.

Melanzane alla Parmigiana - Step 6
Step 7

Begin assembling the Parmigiana by spreading a layer of tomato sauce at the bottom of a deep baking dish.

Melanzane alla Parmigiana - Step 7
Step 8

Layer the eggplant slices over the sauce, covering the surface completely.

Melanzane alla Parmigiana - Step 8
Step 9

Add another layer of tomato sauce atop the eggplants.

Melanzane alla Parmigiana - Step 9
Step 10

Generously sprinkle with both mozzarella and Parmesan cheeses, dividing evenly to allow for three full layers.

Melanzane alla Parmigiana - Step 10
Step 11

Repeat the layering process—eggplant, sauce, and cheeses—until the dish is filled, aiming for three layers.

Melanzane alla Parmigiana - Step 11
Step 12

Bake in a preheated oven at 200°C (392°F) for 30 minutes or until golden brown on top.

Melanzane alla Parmigiana - Step 12
Step 13

Allow the dish to cool for several hours before serving. It's remarkably more flavorful when served cool, allowing the layers to set and meld together beautifully.

Eggplant Parmigiana is truly one of the most exquisite vegetarian dishes, capturing the essence of Italian cuisine in every bite.

Melanzane alla Parmigiana - Step 13
Quantity: 1 kg (6-7 servings)
Prep time: 35 min
Difficulty: intermediate
Ready in: 60 min
Publish date:

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