Melanzane alla Parmigiana Recipe – Traditional Eggplant Parmesan
Melanzane alla Parmigiana (Eggplant Parmesan) is a beloved Italian dish made with layers of tender eggplant slices, rich tomato sauce, and melted cheese, all baked to golden perfection. This vegetarian classic is full of Mediterranean flavor and perfect as a main course or side. Serve warm with a sprinkle of fresh basil for a comforting, crowd-pleasing meal.
Ingredients
For the eggplant:
- 3 large eggplants
- 1 tbsp Salt for draining
- 1 cup plain breadcrumbs
- ½ cup grated Parmesan or Pecorino cheese optional, for breadcrumbs
- 2 eggs beaten
- 3 - 4 tbsp Olive oil for frying
For the tomato sauce:
- 1 small onion finely chopped
- 2-3 cloves garlic minced
- 2 tbsp olive oil
- ½ cup dry white wine
- 2 cans (400 g / ~14 oz crushed tomatoes or tomato passata)
- 1 tbsp dried oregano Or 3 tbsp minced fresh oregano
- ½ tbsp dried thyme Or 1-2 fresh sprigs if available
- Salt and freshly ground black pepper to taste
For assembly:
- 300 g mozzarella sliced or shredded
- ¾ cup Parmesan cheese grated
- 3 tbsp Fresh basil leaves for garnish
Instructions
Prepare the eggplant
- Slice the eggplants into ½ cm (¼ inch) thick rounds.
- Lay the slices on a tray, sprinkle with salt, and let them sit for 30–45 minutes to draw out excess moisture and bitterness.
- Pat dry thoroughly with paper towels.
Bread and fry
- Optional: mix breadcrumbs with a bit of grated Parmesan for extra flavor.
- Dip each eggplant slice into the beaten eggs, then coat with breadcrumbs.
- Heat olive oil in a frying pan over medium heat and fry the slices until golden on both sides. Drain on paper towels.
Make the tomato sauce
- In a saucepan, heat olive oil. Add the chopped onion and cook until soft and translucent.
- Stir in the garlic and cook for another 1–2 minutes.
- Pour in the white wine, let it bubble for a few minutes
- Add the tomatoes, oregano, thyme, salt, and pepper. Let simmer for 15–20 minutes until thickened slightly.
Assemble the dish
- Preheat oven to 180°C (350°F).
- In a baking dish, spread a thin layer of tomato sauce.
- Add a layer of fried eggplant slices.
- Spoon over more sauce, add mozzarella and a sprinkle of Parmesan.
- Repeat layers until everything is used, finishing with sauce and cheese on top.
Bake
- Bake for 45-50 minutes until bubbling and golden on top.
- Let it rest for at least 10 minutes before serving.
To serve
- Garnish with fresh basil leaves. Enjoy warm with a green salad or crusty bread.
Notes
Notes & Serving Tips
- Side salad idea: This dish pairs beautifully with a simple green salad. Try arugula or mixed greens with a lemon-olive oil vinaigrette to balance the richness of the cheese and fried eggplant.
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Serving suggestions:
While melanzane alla parmigiana is often served as a main course, it also works wonderfully as a flavorful side dish alongside grilled or fried chicken, steak, or even roasted fish. It adds depth and comfort to any meal. - Make-ahead friendly: You can assemble the dish a few hours or day ahead and bake it just before serving. It also reheats well, making it a great option for leftovers or meal prep.
- Vegetarian tip: This dish is completely vegetarian as written, and you can use vegetarian hard cheese in place of Parmesan if needed.
- Breadcrumb variation: For added flavor, mix in a tablespoon of finely chopped parsley, thyme, or marjoram, and garlic with your crumb coating.