Melanzane alla Parmigiana (Eggplant Parmesan)

Melanzane alla parmigiana is a classic Italian dish made with layers of eggplant, fresh mozzarella, basil, tomato sauce, and Parmesan cheese.

• Preparation Time: 45 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 50 mins
• Calories: 506 Calories

Ingredients

• salt to taste
• 2 cloves garlic
• 2 tablespoons olive oil, divided
• 1 bunch fresh basil
• 4 ounces grated Parmesan cheese
• 2 cups extra-virgin olive oil, or as needed
• 6 eggplants, trimmed and cut into 1/2-inch thick slices
• 18 ounces fresh mozzarella cheese, drained and sliced
• 0.5 teaspoon dried oregano, or to taste
• 1.333 cups tomato puree (passata)

Recipe Instructions

Step 1

Bake in the preheated oven until heated through and cheeses are melted, about 40 minutes. Let stand a few minutes before slicing.

Step 2

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.

Step 3

Pour 2 cups oil (or amount needed for a depth of 1 inch) into a deep skillet; heat over medium heat.

Step 4

Pat eggplant slices dry with a paper towel. Set aside 4 whole basil leaves; chop remaining leaves.

Step 5

Fry eggplant in batches in hot oil until golden, 2 to 3 minutes per side. Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt.

Step 6

Simmer passata, 1 tablespoon olive oil, garlic cloves, 4 basil leaves, and a pinch salt in a saucepan over medium heat for 10 minutes. Remove from the heat and discard garlic cloves.

Step 7

Layer ingredients in the baking dish in the following order as many times as possible: fried eggplant, tomato sauce, mozzarella cheese, oregano, Parmesan cheese, and basil leaves. End with a layer of mozzarella and a drizzle of remaining 1 tablespoon olive oil.