Melanzane alla Parmigiana

Name: Melanzane alla Parmigiana
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 4
Cuisine: italian
Ingredients: 1.2 kg aubergines, sliced lengthwise into 5-6 mm planks; 1 tbsp coarse sea salt, for purging; 250 ml olive oil or neutral oil, for frying; 2 tbsp extra virgin olive oil; 2 clove garlic cloves, lightly crushed; 800 g canned whole peeled plum tomatoes, crushed by hand; 1/2 tsp fine sea salt; 1/4 tsp freshly ground black pepper; 10 pcs fresh basil leaves; 300 g fresh mozzarella (fiordilatte), drained, patted dry, and diced; 80 g Parmigiano Reggiano, freshly and finely grated

By Culiora

Melanzane alla Parmigiana served on a plate, photographed in natural light

Layers of fried aubergine slices baked with a rich, basil-infused tomato sauce, fresh mozzarella, and finely grated Parmigiano Reggiano. This classic southern Italian casserole develops deep, savoury flavours and a silky texture that settles into neat portions once cooled slightly.

Servings: 4
Prep time: 40 min
Cook time: 50 min
Total time: 90 min

Ingredients

1.2 kg aubergines, sliced lengthwise into 5-6 mm planks
1 tbsp coarse sea salt, for purging
250 ml olive oil or neutral oil, for frying
2 tbsp extra virgin olive oil
2 clove garlic cloves, lightly crushed
800 g canned whole peeled plum tomatoes, crushed by hand
1/2 tsp fine sea salt
1/4 tsp freshly ground black pepper
10 pcs fresh basil leaves
300 g fresh mozzarella (fiordilatte), drained, patted dry, and diced
80 g Parmigiano Reggiano, freshly and finely grated

Instructions

Place the aubergine slices in a colander in layers, sprinkling coarse sea salt lightly between each layer. Set a plate on top weighed down with a heavy can or bowl, and let purge for 45-60 minutes to draw out excess moisture and bitterness. Rinse briefly under cold water and pat thoroughly dry with kitchen paper.
While the aubergines drain, make the tomato sauce: heat 2 tbsp extra virgin olive oil in a medium saucepan over medium heat. Add the crushed garlic cloves and sizzle for 1-2 minutes until fragrant and pale golden, taking care not to burn them.
Add the crushed plum tomatoes, fine sea salt, and black pepper. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 20 minutes until slightly thickened. Tear in 4 fresh basil leaves, remove from the heat, and discard the garlic cloves.
Heat 250 ml oil in a wide frying pan over medium-high heat until it reaches approximately 175°C (a small piece of aubergine dropped in should sizzle vigorously immediately). Fry the aubergine slices in small, single-layer batches for 2-3 minutes per side until evenly golden and tender. Drain on a tray lined with kitchen paper.
Preheat the oven to 190°C (170°C fan). Lightly spoon a thin layer of tomato sauce over the bottom of a 20x25 cm baking dish.
Assemble the layers: lay a single layer of fried aubergines slightly overlapping across the base. Spread a few spoonfuls of tomato sauce over the slices, scatter a handful of diced mozzarella, sprinkle generously with Parmigiano Reggiano, and tear over a couple of basil leaves. Repeat the process to create 3 to 4 distinct layers, finishing with tomato sauce, mozzarella, and a heavy blanket of Parmigiano Reggiano on top.
Bake in the centre of the oven for 30-35 minutes, until the cheese is melted, bubbling around the edges, and deeply golden on top.
Remove from the oven and let rest for at least 20-30 minutes before slicing. This allows the juices to settle so the layers hold their shape cleanly when served.