Melanzane alla Parmigiana (Baked Eggplant Parmesan)

Name: Melanzane alla Parmigiana (Baked Eggplant Parmesan)
Prep time: 40 min
Cook time: 55 min
Total time: 95 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 medium eggplants; 1 tbsp kosher salt; 2 tbsp extra-virgin olive oil; 6 tbsp extra-virgin olive oil; 1 medium yellow onion; 3 clove garlic; 1 can whole plum tomatoes; 1 tbsp tomato paste; 1 tsp granulated sugar; 1 tsp salt; 0.25 tsp red pepper flakes; 1 tsp dried oregano; 1 cup fresh basil; 400 g fresh mozzarella; 50 g Parmigiano-Reggiano; 0.5 tsp freshly ground black pepper

A classic, hearty Italian baked dish of roasted eggplant layered with a bright tomato sauce, plenty of mozzarella and Parmesan, and fresh basil — filling and crowd-pleasing so nobody misses the meat.

AI image

1 hr 35 min

start to finish

40 min

hands on

Some skill

difficulty

servings

6 servings

Ingredients

For the eggplant

3 medium eggplantsabout 1.2 kg total, trimmed and cut into 1/2-inch (1.2 cm) rounds
1 tbsp kosher saltfor salting the eggplant

For the sauce

2 tbsp extra-virgin olive oilfor the sauce
1 medium yellow onionabout 150 g, finely chopped
3 clove garlicminced
1 can whole plum tomatoes28 oz (800 g), crushed by hand into the pot
1 tbsp tomato paste
1 tsp granulated sugaroptional to balance acidity
1 tsp saltfor the sauce
¼ tsp red pepper flakesoptional
1 tsp dried oregano

6 tbsp extra-virgin olive oiltotal, divided (includes the 2 tbsp for sauce above)
1 cup fresh basilpacked leaves, torn, divided between sauce and finishing
400 g fresh mozzarellaabout 14 oz, sliced 1/4-inch thick
50 g Parmigiano-Reggianoabout 1/2 cup, finely grated
½ tsp freshly ground black pepper

Contains dairy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Roughly, per serving

420 kcal18g protein22g carbs28g fat

An estimate, not a lab analysis.

Method

Slice the eggplants into 1/2-inch (1.2 cm) rounds and arrange them in a single layer on rimmed baking sheets.
Sprinkle both sides of the eggplant slices with 1 tablespoon kosher salt and let them sit 30 minutes to draw out moisture.
Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat.
Add the chopped onion and cook until soft and translucent, about 8 minutes.
Add the minced garlic and cook until fragrant, about 1 minute.
Stir in the tomato paste and cook about 1 minute to deepen its flavor.
Add the crushed canned tomatoes, 1 teaspoon sugar, 1 teaspoon salt, dried oregano, and red pepper flakes (if using).
Bring the sauce to a simmer, then reduce heat and simmer uncovered 20 minutes, stirring occasionally; stir in half the torn basil at the end.
After the eggplant has rested 30 minutes, rinse the salt from the slices under cold water and pat them dry with clean towels.
Preheat the oven to 425°F (220°C).
Brush both sides of the eggplant slices with the remaining olive oil and arrange them in a single layer on parchment-lined baking sheets.
Roast the eggplant until tender and lightly golden, about 20 minutes, flipping once halfway through.
Reduce the oven temperature to 375°F (190°C).
Spread 1/2 cup (about 120 g) of the tomato sauce in the bottom of a 9x13-inch (23x33 cm) baking dish.
Arrange half of the roasted eggplant slices in an even layer over the sauce.
Spoon one-third of the remaining sauce evenly over that layer of eggplant.
Distribute one-third of the mozzarella slices evenly over the sauce.
Sprinkle about 2 tablespoons of the grated Parmesan over the mozzarella.
Scatter a handful (6–8) of torn basil leaves over the layer.
Repeat the layering once more with the remaining eggplant and another one-third of the sauce, then the next third of the mozzarella and another 2 tablespoons Parmesan.
Spoon the rest of the sauce over the top layer, distribute the remaining mozzarella, and sprinkle the remaining Parmesan and a grind of black pepper.
Bake the assembled dish uncovered until the cheese is melted, edges are bubbling, and the top is golden, 25–30 minutes.
Let the Parmigiana rest 10 minutes so it firms up for slicing.
Garnish with the remaining torn basil leaves and a light drizzle of olive oil, then slice and serve.

Worth knowing

Roasting the eggplant instead of frying keeps the dish less greasy and lets the eggplant be tender without losing its shape.
If your eggplants are large and watery, cut them slightly thinner (3/8 inch / 1 cm) so they roast through evenly.
Make this a day ahead: assemble and refrigerate, then bake 30–35 minutes from cold (add a few minutes) for easy entertaining.
If you prefer a more browned top, switch to the broiler for the last 2–3 minutes—watch carefully to avoid burning.
Parmigiano-Reggiano often uses animal rennet; use a vegetarian hard cheese if you require strictly rennet-free cheeses.

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

VegetarianMeal prepKid friendly

More Italian cooking

An original Restaurant Pro recipe — our own composition in the idiom of Italian cooking, not any restaurant's recipe. Written to be vegetarian as listed.