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
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
Step 2
Pour 2 cups oil (or amount needed for a depth of 1 inch) into a deep skillet; heat over medium heat.
Step 3
Pat eggplant slices dry with a paper towel. Set aside 4 whole basil leaves; chop remaining leaves.
Step 4
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 5
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 6
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.
Step 7
Bake in the preheated oven until heated through and cheeses are melted, about 40 minutes. Let stand a few minutes before slicing. Editor's Note: We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
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
