# Parmigiana di Melanzane

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

- Total time: 30 min
- Cuisine: Italian
- Category: Sauce & Condiment
- Language: es

## Ingredients

- 2 large eggplants
- 4 fresh mozzarellas
- 400 ml passata di pomodoro (crushed tomato)
- fresh basil leaves
- Parmesan cheese (Parmigiano Reggiano or Grana Padano)
- 1 chiquitito olive oil
- 2 crushed garlic cloves
- 1 tsp salt

## Instructions

1. Split the eggplants into fine slices, approximately 0.5 cm thick.
2. Place the eggplant slices on a tray with absorbent paper.
3. Add a little bit of salt on both sides of the eggplant slices to release their bitterness.
4. Put another paper on top and let them rest.
5. Pour a very small amount of good olive oil into a small casserole.
6. Add two crushed garlic cloves with skin.
7. Add a good passata (crushed Italian sweet tomato ice cream and strainer).
8. Add salt.
9. Add a few fresh basil leaves with the stem.
10. Cover and let it cook very slowly for 20 minutes.
11. Remove excess salt from the rested eggplants with a kitchen paper.
12. Fry the eggplants in very mild olive oil when the oil is super hot until golden brown.
13. Take the fried eggplants out and place them on absorbent paper.
14. Break fresh mozzarellas into slices and put them to drain in a strainer to release all their water.
15. Once the tomato sauce is ready, remove the garlic cloves.
16. In an oven dish, add a layer of the tomato sauce.
17. Place all the eggplants on top of the tomato sauce.
18. Add a little more of the tomato sauce.
19. Add the fresh mozzarella pieces.
20. Add a little bit of Parmesan cheese (Padano grain) and some fresh basil leaves.
21. Make a half layer with more eggplant.
22. Add a little more of the tomato sauce.
23. Add another layer of fresh mozzarella.
24. Add Parmesan or Grana Padano cheese and other small leaves of fresh basil.
25. Finish with the eggplant, a lot of tomato sauce, another little bit of the mozzarella, and a little more Parmesan cheese on top.
26. Bake in the oven for 20 minutes at 180ºC and then 10 minutes more at 200ºC with heat from above and below.
27. Once out of the oven, wait for it to temper before cutting it.

## Equipment

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

## Tips

- Wait for it to temper before cutting it.
- If you make it one day before, it will be more settled and richer.
- For a lighter version, cook eggplant slices in the microwave for 5 minutes and then grill them.

## Source

- Original video: https://vm.tiktok.com/ZNRWsfwYu/
- Recipe page: https://www.cliprecipe.com/recipe/2900d5b0-ed82-4bd4-9897-89e21fe208b6
- 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