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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Eggplant Parmesan (Melanzane alla Parmigiana) I

Time 1½ hours Difficulty 3/5 Ingredients 10 Steps 9
Eggplant Parmesan (Melanzane alla Parmigiana) I

Melanzane parmigiana was originally a Sicilian dish called Parmiciana di melenzane, parmiciana being the slats of a wooden shutter which resemble the layering of the slices of eggplant in the dish. In the form in which it is now known worldwide, it is generally an oven baked dish consisting of aubergine, Parmesan cheese, mozzarella and tomato sauce.

Ingredients

  • 3–4 big eggplants (aubergines)
  • Tomato sauce
  • 200–300 grams of mozzarella cheese, sliced
  • Grated Parmesan cheese
  • Flour or breadcrumbs
  • Oil to fry
  • Salt
  • 2 eggs (optional)
  • Fresh basil (optional)
  • Pepper or other spices (optional), to taste

Steps

  1. Wash eggplants. Cut into slices 1–1.5 cm (about ¼ inch) thick.
  2. Salt each slice on both sides. Draw out water by one method: rinse off salt, dry, arrange on plate, cover with another plate, rest 60–120 minutes.
  3. Alternatively, place salted slices in large strainer. Cover. Weigh down with pot of water to squeeze out water faster.
  4. Bread and cook slices by one method. Do not overcook; they bake again later.
  5. Thick breading: whisk eggs in shallow dish. Spread crumbs (or flour) in another, mixed with dry spices. Dip each slice in egg on both sides, coat in crumbs, and fry in pan over medium heat.
  6. Light breading: arrange slices in baking dish. Dust each with flour. Drizzle with oil. Bake at 180°C (350°F), about 10 minutes. Leave in baking dish.
  7. Layer eggplant, tomato sauce, mozzarella and Parmesan in baking dish. Add fresh basil if desired. Make 3 or 4 layers.
  8. Finish with another covering of Parmesan.
  9. Bake at 180°C (350°F), 20–30 minutes, or until cheese is lightly browned.

Source. Adapted from “Cookbook:Eggplant Parmesan (Melanzane alla Parmigiana) I” by Wikibooks contributors, revision of 2026-08-23, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.

Photo. Melanzane alla Parmigiana.jpg by Flickr.com user "Blue Lotus", CC BY 2.0, via Wikimedia. Resized; otherwise unchanged.