Parmigiana di Melanzane

From Campania’s home kitchens, Parmigiana di Melanzane layers golden fried eggplant with tomato sauce, mozzarella, and Parmigiano-Reggiano. Baked until bubbling with basil, it rests into tender, sliceable comfort.

Serves 6 · 45 min prep · 40 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 7g fiber

Every recipe here is free to read.

Ingredients

• 3 large eggplantsProduce
• 3 cups tomato saucePantry
• 12 oz mozzarellaDairy
• 1 cup Parmigiano-ReggianoDairy
• 1/2 cup basilProduce
• as needed flour and oil for fryingPantry

Instructions

1. 1Slice eggplant; salt; dry; fry until golden.
2. 2Layer sauce, eggplant, cheeses, basil.
3. 3Bake until bubbling. Rest before cutting.