Eggplant parmigiana

Eggplant parmigiana

Parmigiana di melanzane

Sharing Puglia
Alicia Taylor

This dish is a staple in southern Italy as it is very versatile. It can be eaten, hot, warm or cold and generally tastes better the day after it is made. The twist here is the omission of breadcrumbs when preparing the eggplant. Peeling the eggplant reduces the bitterness of the vegetable and the salt helps to draw out moisture. Consequently the end result is a compact and dry dish.


Quantity Ingredient
4 eggplants, peeled and sliced about 2 cm thick
4 eggs
200g parmesan, grated
1 tablespoon flat-leaf parsley, chopped
60ml olive oil, plus extra for drizzling
flour, for dredging
700ml tomato passata
400g mozzarella, grated
1/4 bunch basil leaves, torn


  1. Preheat the oven to 200°C.
  2. Place the eggplant on a wire rack and sprinkle liberally with salt. Leave for at least 1 hour. (This helps to remove some of the bitterness of the eggplant.) Wipe off the moisture and dry well with paper towel.
  3. Prepare an egg wash in a bowl using the eggs, 25 g of the parmesan, salt and freshly ground black pepper to taste and the parsley. Add 1–2 tablespoons of water to dilute the egg wash.
  4. Heat the olive oil in a large frying pan over medium heat.
  5. Put the flour in a bowl. Dredge the eggplant slices first in the flour, shaking the excess flour off, and then coat with the egg wash. Carefully place a few eggplant slices in the pan, making sure the pan is not overcrowded. Cook until golden on each side. Transfer to paper towel to drain and cook the remaining eggplant slices.
  6. In a flat, rectangular 35 x 25 cm glass or ceramic dish spread some of the tomato passata on the base and then layer some eggplant slices to cover the sauce. Sprinkle a little parmesan on top and cover with the mozzarella. Cover this with more tomato passata and some torn basil leaves and repeat this layering, finishing with a layer of tomato passata, scattered basil leaves and a sprinkling of parmesan.
  7. Drizzle some olive oil over the top and bake, uncovered, until golden and bubbly, about 40 minutes. Once ready, let the parmigiana rest for 15 minutes and serve.
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