A classic southern Parmigiana. While variations like the "bianca" version (with zucchini instead of eggplant) and northern versions with meat or multiple cheeses exist, this recipe sticks to tradition. The eggplants can be fried in olive oil, lightly brushed with oil and grilled on a dry grill pan (my preferred method), blanched in boiling water, or cooked on a charcoal or gas grill. This recipe hails from Apulia, but for that quintessential southern Italian vibe, we nod to Naples — a city of the best pizza, rum babas, eggplants, and love.
Often dubbed "vegetarian" or gluten-free lasagna, Melanzane alla Parmigiana has one classic version, and it is wonderfully simple yet utterly delicious.
- 5-6 large eggplants
- 200-250 g buffalo mozzarella or goat cheese
- 50 g Parmesan or Pecorino cheese
- 400-500 ml pasata (store-bought or homemade)
- dried oregano
- salt
- olive oil
Slice the eggplants lengthwise into strips about 5 mm thick. Do not peel them; the skin helps maintain their shape and prevents them from becoming mushy. Lightly brush the slices with olive oil and grill them on a dry non-stick or grill pan until softened and lightly charred.
While store-bought passata is a convenient option, you can prepare it at home for a richer, more personalized flavor (one more recipe here). If you prefer simplicity, use a good-quality ready-made passata. To assemble the Parmigiana, spread a thin layer of passata at the bottom of a baking dish. Layer the grilled eggplants over the sauce. Top with slices of mozzarella and a sprinkle of grated Parmesan. Lightly season with salt and oregano. Add a thin layer of passata. Repeat the layering process with eggplants, mozzarella, Parmesan, salt, oregano, and passata until all ingredients are used. For the top layer, cover the eggplants generously with passata and sprinkle with Parmesan.
Bake at 200°C for 25–35 minutes. Let the dish cool slightly before cutting into portions. It’s delicious served warm, but even cold, it rarely lasts long enough to reach the table!
Slice the eggplants lengthwise into strips about 5 mm thick. Do not peel them; the skin helps maintain their shape and prevents them from becoming mushy. Lightly brush the slices with olive oil and grill them on a dry non-stick or grill pan until softened and lightly charred.
While store-bought passata is a convenient option, you can prepare it at home for a richer, more personalized flavor (one more recipe here). If you prefer simplicity, use a good-quality ready-made passata. To assemble the Parmigiana, spread a thin layer of passata at the bottom of a baking dish. Layer the grilled eggplants over the sauce. Top with slices of mozzarella and a sprinkle of grated Parmesan. Lightly season with salt and oregano. Add a thin layer of passata. Repeat the layering process with eggplants, mozzarella, Parmesan, salt, oregano, and passata until all ingredients are used. For the top layer, cover the eggplants generously with passata and sprinkle with Parmesan.
Bake at 200°C for 25–35 minutes. Let the dish cool slightly before cutting into portions. It’s delicious served warm, but even cold, it rarely lasts long enough to reach the table!
