• >
  • Recipes
  • >
  • Melanzane Alla Parmigiana (Eggplant Parmigiana)

Melanzane Alla Parmigiana (Eggplant Parmigiana)

Photo: Melanzane Alla Parmigiana (Eggplant Parmigiana)

TOTAL TIME: 2 hr 5 min
Prep: 25 min
Inactive Prep: 10 min
Cook: 1 hr 30 min
 
YIELD: 8 to 12 servings; About 8 cups sauce
LEVEL: Intermediate

ingredients

RED SAUCE:
  • 1/4 cup olive oil
  • 5 cloves garlic, peeled and roughly chopped
  • 1 red onion, finely chopped
  • Two 28-ounce cans pomodori pelati tomatoes (whole peeled tomatoes), blended smooth
  • Pinch red pepper flakes
  • Salt and freshly ground black pepper
  • Large handful fresh basil leaves, optional
EGGPLANT PARMIGIANA:
  • 1 pound Parmigiano-Reggiano, freshly grated, plus more for garnish
  • 1 bunch fresh basil, leaves only (about 3 loosely packed cups), plus more for garnish
  • Extra-virgin olive oil, for drizzling
  • Cook's Note: Grate your mozzarella using the food processor with the grater attachment.
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

For the red sauce: Heat the olive oil in a large saucepan. Add the garlic and onions and saute until tender, 5 minutes. Add the tomatoes, red pepper flakes and some salt and black pepper and simmer for 20 minutes. Tear the basil leaves and stir into the sauce at the end of simmering.

For the eggplant parmigiana: Preheat the oven to 400 degrees F. Pour 2 inches of olive oil into a heavy-bottomed pot or high-sided skillet and heat to 360 degrees F.

Pour the flour into a wide casserole dish. Whisk in salt and black pepper. Dredge the eggplant slices in the flour, and then fry them in the hot oil in batches. When they are browned, remove them from the oil and lay them on a paper-towel-lined baking sheet. Repeat as necessary. Let cool.

Start layering your ingredients in individual gratin dishes or in 2 disposable trays if making family-style servings: a few slices of fried eggplant, a small spoonful of red sauce, a couple of handfuls of mozzarella, a couple of tablespoons of Parmesan, a few leaves of basil. Repeat the layering 2 to 3 times (3 is better if your dish can accommodate it). For the top layer, finish with a final spoonful of red sauce, mozzarella and Parmesan. Bake until bubbly and golden on top, 25 to 30 minutes. Reserve any remaining red sauce for another use.

Serve garnished with a few leaves of basil, a sprinkle of Parmesan, and a touch of extra-virgin olive oil.

Buon Appetito!

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

5

Newest Ratings and Reviews

Read all 3 reviews

  • on March 10, 2013

    Flag

    Amazing. I was really worried because i had big eggplants , that gabriele discussed trying to avoid..and he didnt salt them like im used to. So good, so easy. Impressed everyone. Every recipe ive used from extra irgin has been stellar. Please do new shows, you two are amazing!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 18, 2013

    Flag

    FANTASTIC!!! This was the best ever eggplant parmesan dish I have ever had!!! I have tried many recipes over the years, and now that I have tried this one - I'll never look to another! You don't need a million ingredients for it to be fabulous, just a tasty sauce, eggplant, cheese and basil. Perfection.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 30, 2012

    Flag

    I was not a fan of eggplant when I made this but now I can not wait to make Eggplant and Pasta Incaciata. I even plan to add eggplant to my garden this spring. I love the sauce. So simply but very tasty. Thanks for the recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How