# Eggplant Parmigiana

A true Italian comfort dish, Parmigiana di Melanzane is made with layers of baked eggplant, rich tomato sauce, mozzarella, and Parmigiano cheese.

- Servings: 4 servings
- Total time: 45 min
- Cuisine: Italian
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 1 kg long eggplants
- 750 ml tomato passata
- 5 cloves garlic (center removed)
- 200 g mozzarella
- 20 g Parmigiano Reggiano
- fresh basil leaves
- olive oil
- salt
- a little bit water

## Instructions

1. Take a frying pan and add extra virgin olive oil.
2. Add a good amount of garlic, making sure to remove the middle part.
3. Start sizzling the garlic in the oil.
4. Pour tomato passata into the frying pan with the sizzling garlic and oil.
5. Add a little bit of water to the passata.
6. Bring the pan to the stove, cover with a lid, and let it cook for 20-30 minutes until the sauce becomes dense and thick.
7. Grab the eggplant, wash, and dry it.
8. Remove the bottom and top parts of the eggplant.
9. Cut the eggplant into slices about 1 centimeter thick.
10. Place the eggplant slices on a baking tray lined with baking paper.
11. Add some salt to the eggplant slices.
12. Bake the eggplant slices at 200 degrees Celsius for about 15 minutes.
13. Grab an oven baking tray to build the parmigiana.
14. Start by spreading a layer of the thick tomato sauce at the bottom of the tray.
15. Place a layer of baked eggplant slices over the sauce.
16. Add another layer of tomato sauce on top of the eggplant.
17. Sprinkle mozzarella cheese over the sauce layer.
18. Add fresh basil leaves on top of the mozzarella.
19. Repeat the layering process (sauce, eggplant, sauce, mozzarella, basil) until you have 3 or 4 layers.
20. For the last layer, do not put basil; instead, grate Parmigiano cheese after the mozzarella and sauce.
21. Bake the parmigiana in the oven at 200 degrees Celsius for about 15 to 20 minutes until a nice crust forms on top.
22. Once cooked, let it cool down for about 10 minutes before cutting and serving.

## Equipment

- frying pan
- baking tray
- baking paper
- knife
- grater
- oven

## Tips

- Remove the middle part of the garlic to make it lighter on the stomach.
- Let the cooked parmigiana cool down a little (about 10 minutes) before cutting to help the layers settle beautifully.

## Source

- Original video: https://www.tiktok.com/t/ZTMDYdoeV/
- Recipe page: https://www.cliprecipe.com/recipe/7b059778-cdff-4686-8196-793fca46728a
- Extracted: 2025-10-21

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