Italy · Italian cuisine of Campania and Sicily
Parmigiana di melanzane
Layers of golden fried aubergine, sweet basil tomato sauce, melting mozzarella and Parmigiano, baked until bubbling and rested until it slices cleanly: a southern Italian classic that tastes even better warm than hot.
Cookhuddle Editorial Cookhuddle | Italy
Editorial selection: recipes cross-checked against several documentary sources. They have not been tested in our kitchen: follow the precautions given and adapt times to your own oven.
Photo: Schellenberg · CC BY-SA 4.0 · Source · cropped
original Original text, written in English.
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- Servings
- 6
- Preparation
- 60 min
- Cooking
- 60 min
- Resting
- 20 min
- Total
- 140 min
- Difficulty
- Medium
Cuisine / tradition: Italian cuisine of Campania and Sicily (IT) — declared by the author
- Main dish
- Baked
Ingredients
For 6 servings
- 1 1/2 kg purple aubergines, sliced lengthwise 1 cm thick
- 2 tbsp coarse salt, for the aubergines
- 50 g plain flour, for the aubergines
- 500 ml sunflower or peanut oil, for frying
- 700 g tomato passata
- 1 piece small onion, finely chopped
- 3 tbsp extra-virgin olive oil, for the sauce
- 1 bunch fresh basil
- 1 tsp salt, for the sauce
- 400 g mozzarella (fior di latte), drained overnight and sliced
- 100 g Parmigiano Reggiano, grated
Method
- Step 1. Layer the aubergine slices in a colander, sprinkling each layer with the coarse salt. Put a plate and a weight on top and leave for 45 minutes to draw out the bitter water. Rinse, then pat dry well with a clean cloth.⏱ 45 min
- Step 2. Meanwhile make the sauce: soften the onion in the olive oil for 5 minutes without colour. Add the passata, a few basil leaves and the salt, and simmer gently for 20 minutes, until thick. Slice the mozzarella and leave it to drain on paper towels.⏱ 20 min
- Step 3. Toss the dry aubergine slices lightly in the flour and shake off the excess. Heat the frying oil to 175 °C and fry the slices in batches for about 2 minutes on each side, until golden. Drain on paper towels.
- Step 4. Heat the oven to 180 °C. Spread a ladle of sauce in the bottom of a 30 x 22 cm baking dish.
- Step 5. Make a layer of aubergine slices, cover with sauce, scatter with mozzarella, Parmigiano and torn basil. Repeat to make 3 or 4 layers, ending with a layer of sauce, Parmigiano and a few slices of mozzarella.
- Step 6. Bake for 30 minutes, until the top is golden and the sauce bubbles at the edges. Leave to rest for 20 minutes so that the layers settle, scatter with fresh basil and serve warm.⏱ 30 min
Story and cultural note
Parmigiana di melanzane belongs to both Campania and Sicily, which each claim it; one source considers the Sicilian version the oldest, though this is not confirmed. Sources offer several explanations of the name, among them the Sicilian word parmiciana for the overlapping slats of a shutter, which the layers resemble. A regional split is noted: in Naples the aubergines are only floured, while in Salerno, Avellino, Rome and Puglia they are dipped in egg. This version follows the Neapolitan, floured way.
Tips for success
Salt and press the aubergines, and dry them very well, so that they fry golden instead of soaking up oil. Drain the mozzarella overnight so that it does not release water into the dish. Let the parmigiana rest for 20 minutes after baking: it will slice neatly and the flavour deepens as it cools a little.
Serving and presentation
Cut into squares with a sharp knife and lift out with a spatula, a spoonful of sauce on the plate and a fresh basil leaf on top. It is served warm or at room temperature, with a fresh green salad.
Diet and allergens
Information declared by the author. CookHuddle does not verify or certify it. If you have an allergy, check the ingredients yourself.
ContainsGluten (cereals)Milk
May contain traces ofPeanuts
