Campania Main Course
Eggplant Parmigiana
Make eggplant parmigiana with layered eggplant, tomato sauce, mozzarella, basil, and Parmigiano-Reggiano.
- Prep
- 35 min
- Cook
- 50 min
- Total
- 1 hr 25 min
- Serves
- 6
- Level
- Moderate
Instructions
- Slice the eggplants evenly, salt them for 30 minutes, then rinse and dry thoroughly.
- Roast or fry the slices until tender and lightly browned, working in batches if needed.
- Simmer passata with garlic, basil, olive oil, and salt until flavorful but still bright.
- Pat the mozzarella dry so it does not release excess water during baking.
- Layer sauce, eggplant, mozzarella, Parmigiano-Reggiano, and basil, repeating until the dish is full.
- Finish with sauce and Parmigiano-Reggiano, then bake until bubbling and browned at the edges.
- Rest for at least 15 minutes before slicing so the layers hold together.
This eggplant parmigiana recipe layers tender eggplant with tomato sauce, mozzarella, basil, and Parmigiano-Reggiano. It works for anyone looking for eggplant parmesan or melanzane alla parmigiana with an Italian baked eggplant texture.
Why This Eggplant Parmigiana Recipe Works
Parmigiana should be rich but not watery. Pat the mozzarella dry and keep the sauce moderately thick.
Key Tips
- Salt and dry the eggplant so the layers bake up tender rather than watery.
- Use enough tomato sauce to bind the eggplant parmesan without drowning the slices.
- Rest the Italian baked eggplant after baking so clean slices are easier to serve.
Variations and Serving Ideas
The same technique helps when you want eggplant parmesan, melanzane alla parmigiana, and Italian baked eggplant. Keep the character of Eggplant Parmigiana in mind: choose good ingredients, control texture, and serve the dish at the moment it tastes most vivid.
Campania Main Course vegetarianbakedeggplantcheese
