Italian · Dinner
Baked Eggplant with Melted Cheese
Parmigiana di Melanzane Napoletana
The Neapolitan parmigiana of fried aubergine slices layered with tomato and basil sauce, fior di latte mozzarella, and grated parmigiano, baked until the cheese turns golden and the layers fuse into a rich southern Italian classic.
$
30 minsPrep
40 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
542Calories
18gProtein
38gFat
32gCarbs
5gSugar
4gFiber
680mgSodium
32mgChol
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Instructions
1
Prep
Salt 700g aubergine rounds with 2 tsp salt in a colander, rest 15 minutes to draw out bitter juices. Pat completely dry on kitchen paper. Finely chop 120g onion, slice 4 garlic cloves. Measure 600g passata, tear 240g mozzarella, grate 60g parmigiano, and gather 16 basil leaves for sauce plus 8 for finishing.
2
Saute
Heat 4 tbsp extra virgin olive oil in a wide pan over medium heat 1 minute. Add onion, cook 5 minutes until soft. Add garlic, cook 60 seconds until fragrant. Pour in passata, 0.5 tsp salt, pinch sugar, and 8 basil leaves. Simmer 12 minutes, stirring occasionally, until sauce thickens. Tear remaining 8 basil leaves through off heat.
3
Fry
Dust dried aubergine slices in 120g flour, shake off excess. Heat 400ml light olive oil in a wide deep pan over medium-high heat 2 minutes until shimmering. Fry aubergine in three batches, 90 seconds per side, until deep golden. Lift onto kitchen paper to drain.
4
Build 1
Preheat oven to 200C. Spoon 1/4 cup tomato sauce into two 14cm x 14cm baking dishes (or one 20cm x 20cm dish). Layer fried aubergine, one-third remaining sauce, one-third mozzarella, one-quarter parmigiano. Repeat this three-layer sequence twice.
5
Build 2
Top the final layer with remaining sauce, mozzarella, parmigiano, and torn basil leaves distributed evenly across the surface.
6
Bake
Place baking dish(es) in preheated 200C oven for 25 minutes until cheese is deeply golden and bubbling and parmigiana is set when gently shaken. Rest in dish 5 minutes so layers settle.
7
Rest and plate
Turn the parmigiana onto serving plates. Drizzle with 2 tsp extra virgin olive oil (1 tsp per serving). Serve immediately while the layers are still warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 700g (24.7 oz) eggplant
- 2 tsp fine sea salt
- 120g (4.2 oz) plain flour
- 400ml (1 3/4 cup) light olive oil
- 600g (21.2 oz) tomato passata
- 120g (4.2 oz) yellow onion
- 4 garlic cloves
- 4 tbsp extra virgin olive oil
- 24 fresh basil leaves
- 0.5 tsp fine sea salt
- 1 pinch caster sugar
- 240g (8.5 oz) fior di latte mozzarella
- 60g (2.1 oz) Parmigiano Reggiano
- 2 tsp extra virgin olive oil