Eggplant parmigiana the way it's meant to be — fried (not baked), layered with tomato, mozzarella, parmesan, basil. Eaten as a main or side, never with pasta. Naples, Sicily, and Calabria all claim it.
Parmigiana di Melanzane
Eggplant parmigiana the way it’s meant to be — fried (not baked), layered with tomato, mozzarella, parmesan, basil. Eaten as a main or side, never with pasta. Naples, Sicily, and Calabria all claim it.
Ingredients
Method
- Salt the eggplant slices generously, let them sweat in a colander 30 minutes. Pat dry thoroughly.
- Make the tomato sauce: heat olive oil with garlic over medium 2 minutes. Add tomatoes and a pinch of salt. Simmer 20 minutes with a few basil leaves.
- Lightly dredge the eggplant slices in flour, shake off excess. Heat 1 cm of oil to 360°F (180°C). Fry the slices in batches until golden on both sides. Drain on paper towels.
- Preheat oven to 400°F (200°C). In a 9×13 baking dish, spread a thin layer of sauce. Layer eggplant, sauce, mozzarella, parmesan, basil. Repeat for 3-4 layers. Top with sauce + extra parmesan.
- Bake 25-30 minutes until bubbling and the top is golden.
- Let it REST 30 minutes before cutting — Italians believe parmigiana is even better the next day at room temperature.
Notes
Don’t bake the eggplant slices instead of frying — it’s not the same dish. The resting time is crucial — cut too early and the layers slide apart.