Parmigiana di Melanzane — Baked Eggplant Parmesan
Southern Italy's great vegetable bake: layers of fried aubergine, rich tomato sauce, torn mozzarella and grated Parmigiano, baked until bubbling and golden. Comforting, meat-free and even better the next day, it's a Sunday-table classic claimed proudly by Campania, Sicily and beyond.
Salt sliced aubergine to draw out bitterness and moisture, then fry (or roast) until golden. Make a simple tomato sauce with garlic and basil. Layer the aubergine with sauce, torn mozzarella and grated Parmigiano in a dish, repeating to build several layers, finishing with sauce and cheese. Bake until bubbling and golden, then — crucially — rest before cutting so it sets into neat layers.
- Salt the aubergine first to draw out moisture and bitterness so it fries up creamy, not soggy or bitter.
- Use a good, simple tomato sauce and drain the mozzarella well so the bake isn't watery.
- Rest it 15–20 minutes after baking; cut too soon and the layers slide apart.
Equipment
- Frying pan
- Saucepan
- Baking dish
- Colander
วัตถุดิบ
Aubergine
- 1.2 kg aubergines (eggplant), sliced lengthways
- Salt, for drawing out moisture
- Oil, for frying (or roasting)
Tomato sauce
- 700 g tomato passata
- 2 garlic cloves, 30 ml olive oil
- Handful basil, salt
To layer
- 300 g mozzarella, torn and drained
- 80 g Parmigiano-Reggiano, grated
วิธีทำ
- ขั้น01
Layer the aubergine slices in a colander with salt and leave 30 minutes to draw out the bitter liquid. Pat thoroughly dry.
- ขั้น02
Soften the garlic in olive oil, add the passata, basil and salt, and simmer 15 minutes into a simple, thick sauce.
- ขั้น03
Fry the dried aubergine slices in hot oil until golden on both sides (or brush with oil and roast hot). Drain on paper.
- ขั้น04
Spread a little sauce in a baking dish, then layer aubergine, sauce, torn mozzarella and grated Parmigiano. Repeat to build 3–4 layers, finishing with sauce and a generous layer of Parmigiano.
- ขั้น05
Bake at 180°C/350°F until bubbling and deep golden on top, 35–40 minutes. Rest 15–20 minutes before cutting so it holds its layers. Serve warm.
Make ahead
A superb make-ahead: assemble a day before and bake to serve, or bake fully and reheat. The flavours meld overnight and it slices more neatly once it has set in the fridge.
Storage
Keeps 3 days refrigerated and reheats beautifully — many say it's even better the next day. Freezes well baked or assembled-unbaked. Bring to room temperature, then reheat in the oven.
Variations
Lighter (grilled)
Grill or roast the aubergine instead of frying for a lighter, less rich bake.
Sicilian touch
Add a little hard-boiled egg or a dusting of caciocavallo for a southern variation.
With ham
Some versions tuck in a little prosciutto cotto between layers — not classic everywhere, but popular.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
คำถามพบบ่อย
Do I have to salt the aubergine?
It's strongly recommended. Salting draws out excess moisture and any bitterness, so the aubergine fries up creamy and golden rather than soggy and waterlogged. Modern aubergines are less bitter than they used to be, but salting still improves the texture of the bake.
Fried or grilled aubergine?
Frying is the most traditional and gives the richest, silkiest result. Grilling or roasting with a brush of oil makes a lighter parmigiana that's less greasy — both work well. Either way, make sure the slices are golden and not watery before layering.
Why is my parmigiana watery?
Usually undried aubergine or wet mozzarella. Salt and pat the aubergine dry, drain the torn mozzarella (even press it in a cloth), and use a thick sauce. Resting the baked dish also lets it firm up and reabsorb juices.
Why rest it before cutting?
Straight from the oven the layers are molten and slide apart when cut. Resting 15–20 minutes lets the cheese and sauce set so you can cut clean portions that hold their shape — the same reason lasagne needs a rest.
Is parmigiana the same as eggplant parmesan?
Yes — 'eggplant parmesan' is the common English name for parmigiana di melanzane. Italian-American versions are sometimes breaded and a bit heavier on cheese, but the dish is the same idea: layered fried aubergine, tomato and cheese, baked.
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