Melanzana alla Parmigiana

6 servings

80 minutes

Melanzana alla parmigiana is a classic Italian dish renowned for its rich flavor and harmonious blend of ingredients. Its roots trace back to southern Italy, where eggplants are fried to a golden hue and then baked in a fragrant tomato sauce with oregano, garlic, and onion. Layers of eggplant are generously sprinkled with grated Parmesan, which develops a tender texture and rich taste when baked. White wine vinegar adds a subtle tanginess while basil enhances the dish's freshness. The top layer, coated with breadcrumbs and olive oil, becomes crispy, creating the perfect balance of textures. This dish can be served hot or cold, allowing you to enjoy its deep flavor palette—a great choice for a cozy dinner infused with Italian culinary traditions.

Energy value per serving

• Calories: 246
• Proteins: 15g
• Fats: 10.1g
• Carbohydrates: 24.3g

Ingredients

• Eggplants: 3 pc
• Olive oil: to taste
• Onion: 1 head
• Garlic: 1 clove
• Dried oregano: 1 tsp
• Tomatoes: 1 kg
• Ground black pepper: to taste
• White wine vinegar: 1 tsp
• Basil leaves: 30 g
• Parmesan cheese: 200 g
• Breadcrumbs: 5 tbsp
• Fresh oregano leaves: 10 g

Cooking steps

1. Cut the stems off the eggplants and slice them into 1 cm thick pieces. Heat the grill pan very well (can be replaced with a regular steel pan). Fry the eggplants one by one until they are beautifully golden.

   Required ingredients:

   • Eggplants: 3 pieces

2. Meanwhile, score the tomato skin and dip it in boiling water for 40 seconds. Transfer to ice water for 30 seconds. Peel off the skin and seeds, and dice the flesh into small cubes.

3. Heat a generous amount of olive oil in a deep skillet and sauté finely chopped onion, garlic, and dried oregano for 10 minutes until the onion is soft and the garlic turns golden.

   Required ingredients:

   • Olive oil:  to taste
   • Onion: 1 head
   • Garlic: 1 clove
   • Dried oregano: 1 teaspoon

4. Add tomatoes to the pan with onions and oregano. Mix well, cover with a lid, and let it simmer on low heat for 15 minutes.

   Required ingredients:

   • Tomatoes: 1 kg

5. Once the tomato sauce has thickened, add salt, pepper, wine vinegar, and finely chopped basil. The sauce can be blended to a puree consistency or left as is.

   Required ingredients:

   • Ground black pepper:  to taste
   • White wine vinegar: 1 teaspoon
   • Basil leaves: 30 g

6. Spread a thin layer of tomato sauce in the baking dish, then grate parmesan on top. Next, layer the eggplants. Repeat the layer of tomato sauce, cheese, and eggplants until the ingredients are finished.

   Required ingredients:

   • Parmesan cheese: 200 g

7. The last layer is tomato sauce and cheese, sprinkled with a mixture of breadcrumbs, olive oil, and oregano leaves. Bake in the oven at 190°C for half an hour. The dish can be served hot or cold.

   Required ingredients:

   • Breadcrumbs: 5 tablespoon
   • Olive oil:  to taste
   • Fresh oregano leaves: 10 g