🛒 Ingredients
- 3 large eggplants
- 400g fresh mozzarella
- 100g grated Parmesan cheese
- 700ml homemade tomato sauce
- fresh basil
- oil for frying
- salt
- pepper
👨🍳 Step-by-step instructions
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Slice the eggplants into 1cm thick rounds. Season with salt and let sit for 30 minutes to draw out moisture. Pat dry.
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Fry in plenty of oil until golden brown. Drain on paper towels.
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Cover the bottom of the baking dish with tomato sauce.
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Layer alternately: eggplant, sauce, mozzarella, Parmesan, and basil.
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Finish with a generous amount of Parmesan. Bake at 180°C for 30 minutes until golden and bubbly.
💡 Chef's tip
Use a well-reduced tomato sauce — not watery — or the whole dish turns soggy. And rest for at least 10 minutes after baking before cutting.
📝 Our take
Neapolitan parmigiana di melanzane is one of those dishes that improves with resting. The aubergine must be fried in generous oil to turn golden and resist absorbing moisture from the sauce, and the tomato must be well reduced before assembling. Layered mozzarella melts during baking into a stratified texture that is the soul of the dish.
🍷 Wine & food pairing
Aglianico del Vulture or a Primitivo di Manduria from southern Italy. Their tannins and structure stand up to the tomato acidity and richness of the cheese.
Suggested wine: Aglianico del Vulture or Primitivo di Manduria
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