Melanzane alla Parmigiana (Italian Eggplant Parmesan)

Layered baked eggplant with tomato sauce, mozzarella, and Parmigiano Reggiano.

Ingredients (Serves 4–6)

• 3 medium eggplants, sliced into 1 cm thick rounds

• 500 g tomato passata or crushed tomatoes

• 2 garlic cloves, minced

• 200 g fresh mozzarella, sliced

• 100 g Parmigiano-Reggiano, grated

• Fresh basil leaves

• Olive oil, for frying or brushing

• Salt and black pepper, to taste

Preparation

1. Prepare the eggplant:

   • Salt eggplant slices lightly and let sit for 20–30 minutes to remove excess moisture and bitterness.

   • Rinse and pat dry.

2. Cook the eggplant:

   • Option 1: Fry in olive oil until golden.

   • Option 2: Brush with olive oil and bake at 200°C (400°F) for 20–25 minutes until soft.

3. Prepare tomato sauce:

   • Sauté garlic in olive oil until fragrant.

   • Add tomato passata, season with salt and pepper, and simmer for 10–15 minutes.

   • Stir in fresh basil at the end.

4. Assemble the dish:

   • In a baking dish, layer tomato sauce, eggplant slices, mozzarella, and grated Parmigiano-Reggiano.

   • Repeat layers until all ingredients are used, finishing with cheese on top.

5. Bake:

   • Bake at 180°C (350°F) for 25–30 minutes until bubbly and golden.

6. Serve:

   • Let cool slightly before slicing. Garnish with fresh basil leaves.

Serving Suggestions

• Serve as a main vegetarian course or a side dish with Italian bread.

• Pairs well with light red wine, such as Chianti, or a crisp white wine like Vermentino.