Eggplant Parmigiana (Parmigiana di Melanzane)
Category: Main Dishes | Servings: 8
Eggplant Parmigiana, or Parmigiana di Melanzane, is a classic Italian dish that combines tender, fried eggplant slices with a rich tomato sauce, creamy fiordilatte mozzarella, and a generous sprinkling of Parmigiano Reggiano. The layers of flavorful ingredients create a hearty and satisfying meal, perfect for family gatherings or special occasions. Below is a detailed guide to help you recreate this beloved dish in your own kitchen.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggplants (oval, dark-skinned) | 7 kg |
| Tomato Passata (strained tomato sauce) | 1 kg |
| Fiordilatte (fresh mozzarella) | 500 g |
| Parmigiano Reggiano DOP (grated) | 150 g |
| Yellow Onions | 1 medium |
| Fresh Basil | To taste |
| Extra Virgin Olive Oil | To taste |
| Black Pepper | To taste |
| Fine Salt | To taste |
| Peanut Oil (for frying) | To taste |
Nutritional Information (per serving, approx.):
- Calories: 320 kcal
- Fat: 22 g
- Carbohydrates: 25 g
- Protein: 14 g
- Fiber: 6 g
Instructions:
Step 1: Prepare the Tomato Sauce
Begin by preparing the rich, flavorful tomato sauce that will serve as the base for your eggplant parmigiana. Start by peeling and finely chopping the onion. Heat a generous amount of extra virgin olive oil in a large pan over medium heat. Add the chopped onions and sauté them for about 2-3 minutes, stirring frequently, until they become translucent and lightly golden.
Next, pour in the tomato passata (strained tomato sauce). Stir well to combine with the onions. Add a pinch of salt and pepper to taste, and drop in a few fresh basil leaves, torn by hand for maximum flavor. To add depth and avoid wasting any sauce, rinse the passata bottle with a small amount of water and pour it into the pan. Allow the sauce to simmer on low heat for 45-50 minutes, stirring occasionally to prevent it from sticking to the pan.
Step 2: Prepare the Fiordilatte (Mozzarella)
While the sauce is simmering, it’s time to prepare the fiordilatte mozzarella. Cut the mozzarella into cubes of about 1.5 cm each. Place the cubes in a colander set over a bowl to allow any excess moisture or whey to drain off. Cover with plastic wrap and set aside. This step is crucial to ensure that the mozzarella does not release excess liquid into the dish when baked, which could make the parmigiana soggy.
Step 3: Prepare the Eggplants
While the tomato sauce is cooking and the mozzarella is draining, move on to the eggplants. Wash and trim the eggplants, cutting off both ends. Slice the eggplants lengthwise into even slices about 4-5 mm thick. Lay the slices flat on a clean surface, such as a large tray, and sprinkle with a little salt. This helps to draw out any bitterness from the eggplant.
After about 15 minutes, you will notice water droplets appearing on the surface of the eggplant slices. Use a paper towel to pat them dry. This step also helps to reduce excess moisture during frying.
Step 4: Fry the Eggplants
Heat peanut oil in a deep skillet or frying pan until it reaches 170°C (340°F). Once the oil is hot, fry the eggplant slices in small batches, making sure not to overcrowd the pan. Fry the slices for about 2-3 minutes on each side, or until they are golden brown and crispy. As each batch is done, place the fried eggplants on a tray lined with paper towels to drain any excess oil.
If the tray becomes full, replace the paper towels to ensure the fried eggplants stay crisp. Set the tray aside when all the eggplant slices are fried.
Step 5: Assemble the Parmigiana
Now it’s time to assemble the dish! Preheat your oven to 180°C (350°F).
Start by spooning a small amount of tomato sauce into the bottom of a 20×30 cm baking dish. Spread it out evenly. Then, layer the fried eggplant slices on top of the sauce. Make sure the slices are arranged neatly, slightly overlapping for a uniform layer.
Spread a generous amount of the tomato sauce over the eggplant slices. Sprinkle some of the drained fiordilatte mozzarella cubes evenly over the sauce, followed by a good handful of grated Parmigiano Reggiano cheese. Repeat the layering process, continuing with eggplant, sauce, mozzarella, and Parmigiano Reggiano, until all ingredients are used up. End the layers with a final sprinkle of Parmigiano Reggiano on top.
Step 6: Bake the Parmigiana
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and bubbling. The dish should be hot all the way through.
Once done, remove from the oven and allow the parmigiana to rest for 15-20 minutes. This resting time helps the layers set, making it easier to cut and serve.
Step 7: Serve and Enjoy
After the resting period, cut the eggplant parmigiana into generous slices and serve with a few fresh basil leaves on top for a burst of color and flavor. It pairs wonderfully with a simple side salad or crusty bread to mop up the sauce.
Tips for Success:
- For an extra depth of flavor, you can add a dash of red wine to the tomato sauce while it simmers.
- If you prefer a lighter version, you can bake the eggplant slices instead of frying them.
- Parmigiana di Melanzane is even better the next day, so consider making it ahead of time. The flavors meld beautifully as they sit in the fridge.
Enjoy this comforting and indulgent dish with friends and family— Parmigiana di Melanzane is sure to become a favorite!
