Do I need to fry the eggplant, or can I bake it?
You can bake at 220°C for 20–25 min for a lighter result. The parmigiana will be less rich and the layers won't hold quite as well, but it's still very good.
Italian · dinner
Melanzane alla Parmigiana
#italian#vegetable#dinner#vegetarian#chef:marco
90m
Total time
4
Servings
420
kcal
medium
Difficulty
May 18, 2026
INGREDIENTS.
4
Produce
- 3 (~1.2 kg total) eggplant (aubergine), large
- 2 cloves garlic
- 20 leaves fresh basil
Dairy
- 300 g fior di latte mozzarella, drained and sliced
- 80 g parmigiano reggiano, finely grated
Sauce
- 700 ml tomato passata
Pantry
- 150 ml olive oil
- 2 tsp fine salt
THE METHOD.
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0/8 done
FAQ · Things people ask
About this recipe.
What mozzarella should I use?
Use fior di latte (cow's milk mozzarella) rather than fresh buffalo mozzarella. Buffalo mozzarella has too much water and will make the dish wet. Drain fior di latte for at least 30 min.
Can I make this ahead?
Yes. Assemble and refrigerate unbaked for up to 24 hours. Bake from cold, adding 10 min to the baking time. Keeps well for 3 days in the fridge.
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