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.
tap to check off
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.
Related · You might also cook
Keep going.
italianmedium
Roman Semolina Gnocchi — Crispy-Edged Rounds in Brown Butter
In Rome, Thursday is gnocchi day — and this is the gnocchi Romans were eating long before anyone thought to boil a potato. Semolina rounds, baked until the Parmigiano crust crackles and the interior stays soft, is cucina romana at its most direct.
70 min 4
Read 
italianmedium
Lampredotto Fiorentino: Florence's Legendary Tripe Sandwich
Lampredotto is Florence's most stubbornly local street food — the fourth stomach of the cow, slow-simmered in an aromatic broth, piled into a crusty roll, and finished with sharp salsa verde. The lampredottai have been selling it from carts at the city's markets since medieval times, and the formula hasn't changed.
110 min 4
Read 
italianeasy
Lenticchie Umbre in Umido — Umbrian Braised Lentils with Tomato
Castelluccio lentils from the Sibillini plateau have held IGP status since 1997 — small, thin-skinned, nutty, and built to hold their shape through a long braise. This is the Umbrian way: slow soffritto, crushed tomato, a sprig of rosemary, and a serious pour of raw olive oil at the table.
60 min 4
Read 
italianeasy
Mozzarella in Carrozza — The Roman Fried Cheese Sandwich That Leaks If You Rush It
Campanian by birth, Roman by adoption — mozzarella in carrozza is cucina povera at its most satisfying: a sealed bread pocket that traps the cheese so completely it's still pulling strings two minutes after you plate it.
30 min 2
Read