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.
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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!

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Newest Ratings and Reviews

Read all 17 reviews

  • on June 20, 2014

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    Full of flavor , yet simple to make!

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  • on May 02, 2014

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    Delicious! My favorite!!

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  • on April 30, 2014

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    Our family enjoyed this preparation of Parmigiana di Melanzane - especially when I used individual au gratin servers - got the idea from the show. Big hit when I prepared it for a recent tailgate, too! But what is most enjoyable about all the recipes and the show (love all of it) is the love that goes into the preparation of the food and the love that you see in this family! You feel like you would be welcomed at their table. Baci e abbracci! Grazie mille!

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