# Parmigiana di Melanzane

Parmigiana di Melanzane is an authentic Italian dish made with layers of eggplant, tomato sauce, mozzarella, and Parmesan cheese.

- Total time: 50 min
- Cuisine: Italian
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 2 large eggplant
- 4 fresh mozzarella
- 400 ml passata di pomodoro (or crushed tomato)
- fresh basil
- Parmigiano Reggiano or Grana Padano
- olive oil
- 2 crushed garlic cloves
- salt

## Instructions

1. Start by slicing the eggplants into fine removals, approximately 0.5 centimeters thick.
2. Place them on a tray with absorbent paper, add a little salt on both sides to release bitterness, put another paper on top, and let them rest.
3. For the tomato sauce, take a small casserole, pour in a little olive oil, add a couple of crushed garlic cloves with skin, and a good passata (crushed Italian sweet tomato).
4. Add salt and a few fresh basil leaves with the stem.
5. Cover the casserole and let the sauce cook very slowly for 20 minutes.
6. Once the eggplants have rested, remove excess salt with kitchen paper.
7. With mild olive oil, fry the eggplants until golden brown when the oil is super hot. Remove them onto absorbent paper.
8. Break fresh mozzarella into slices and place them in a strainer to drain all their water.
9. Once the tomato sauce is ready, remove the garlic cloves.
10. In an oven dish, add a layer of the tomato sauce.
11. Place all the fried eggplants.
12. Add a little more of the tomato sauce.
13. Add the fresh mozzarella pieces.
14. Sprinkle a little Parmesan cheese (Grana Padano) and some fresh basil leaves.
15. Make a second layer with more eggplant.
16. Add a little more of the tomato sauce.
17. Add another layer of fresh mozzarella.
18. Add Parmesan or Grana Padano, whichever you prefer, and other small leaves of fresh basil.
19. Finish with the eggplant, a lot of tomato sauce, another little bit of mozzarella, and a little more Parmesan cheese on top.
20. Bake for 20 minutes at 180ºC and 10 minutes more at 200ºC with heat from above and below.
21. Once out of the oven, wait for it to cool down before cutting it.

## Equipment

- tray
- absorbent paper
- casserole
- strainer
- kitchen paper
- oven dish
- oven

## Tips

- The secret of a good Parmigiana is a good tomato sauce.
- Wait for it to temper before cutting it.
- If you make it one day before, it will be more settled and richer.
- You can fry the eggplants in abundant mild olive oil or, for a lighter version, cook them for 5 minutes in the microwave and then grill them.

## Source

- Original video: https://vm.tiktok.com/ZNRWsfo4k/
- Recipe page: https://www.cliprecipe.com/recipe/14022d81-e399-4b02-8346-bc9a25213204
- Extracted: 2026-05-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt