Parmigiana di melanzane
Baked layers of fried aubergine, tomato, mozzarella and basil, Neapolitan style
Parmigiana di melanzane is Campania's big summer bake, made when aubergines are cheap and glossy and served for Sunday lunch or carried in a tin to the beach. Fried slices of aubergine are layered with a quick basil tomato sauce, fior di latte and grated hard cheese, then baked until the edges bubble and darken. It is better warm than piping hot, and better still the next day, cut into neat squares. Chef's tip: salt the slices and press them for 30 minutes before frying; they drink less oil and the layers stay distinct instead of watery.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the aubergines
For the sauce
For the layers
Method
0/7 doneStep 1: Layer the 2 ⅝ lb aubergines in a colander, sprinkling 1 tbsp coarse salt between the layers. Put a plate and a weight on top and leave for 30 minutes. Rinse quickly and pat very dry.
30 minStep 2: Meanwhile, warm 3 tbsp extra virgin olive oil and 2 cloves garlic in a saucepan over a medium-low heat until the garlic is pale gold, then add 3 cups tomato passata, ½ tsp fine salt and half the ⅓ oz fresh basil. Simmer for 20 minutes, until slightly thickened. Remove the garlic.
20 minStep 3: Heat 1 ¾ cups sunflower or light olive oil in a large frying pan over a medium-high heat until a slice sizzles at once. Fry the aubergine in batches for 2 minutes a side, until golden and soft. Drain on kitchen paper.
20 minStep 4: Heat the oven to 375°F (350°F fan). Spread a ladle of sauce in a 20 × 30 cm baking dish.
Step 5: Lay in a single layer of aubergine, then a few spoons of sauce, slices of 10 ½ oz fior di latte or mozzarella, a handful of 3 ½ oz Parmigiano Reggiano and torn leaves from the remaining ⅓ oz fresh basil. Repeat, finishing with sauce and Parmigiano. Common mistake: drowning each layer in sauce; you want a thin coat, or the parmigiana collapses when cut.
Step 6: Bake for 35–40 minutes, until the top is browned and the edges bubble thickly.
40 minStep 7: Rest for at least 30 minutes before cutting so the layers set. It reheats well and keeps 3 days in the fridge.
30 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 18 g
- Carbs
- 18 g
- Fat
- 31 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does parmigiana di melanzane take?
- About 90 minutes in total: 45 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sunflower or light olive oil?
- Vegetable, sunflower or rapeseed oil, same amount (for cooking; keep olive oil for dressings if you have a little).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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