{"id":16877,"date":"2025-08-04T18:35:21","date_gmt":"2025-08-04T16:35:21","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/eggplant-parmesan-parmigiana-di-melanzane-the-authentic-italian-recipe-step-by-step\/"},"modified":"2026-08-26T19:06:02","modified_gmt":"2026-08-26T17:06:02","slug":"eggplant-parmesan-parmigiana-di-melanzane-the-authentic-italian-recipe-step-by-step","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/eggplant-parmesan-parmigiana-di-melanzane-the-authentic-italian-recipe-step-by-step\/","title":{"rendered":"Eggplant Parmesan (Parmigiana di melanzane): The authentic Italian recipe step by step"},"content":{"rendered":"<p>There are dishes that taste like a family Sunday and <strong>eggplant parmesan<\/strong> (in Italian &#8220;Parmigiana di melanzane&#8221;) is, for me, the king. Layers of fried eggplant, homemade tomato sauce, melting mozzarella, and a shower of parmesan that is gratinated until it \u201csings\u201d in the oven. There are no magic tricks, just patience and good ingredients. Grandma&#8217;s secret? Let the tray rest so the flavors can embrace each other. I&#8217;ll tell you everything step by step, just like in the video.<\/p>\n<hr \/>\n<div class=\"videobox\">\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<p>Below you can watch the video with all the steps of the recipe to prepare <strong>eggplant parmesan (Parmigiana di melanzane)<\/strong> in the easiest way.<br \/>\nAnd if you haven&#8217;t done so yet, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes. <strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tips, and special content for lovers of Italian cuisine.<\/p>\n<div id=\"erdyt-6a912f2d294ad\" data-id=\"kZEMEjLTJfQ\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-kZEMEjLTJfQ-6a912f2d294ad\" data-vid=\"kZEMEjLTJfQ\"   data-src=\"https:\/\/www.youtube.com\/embed\/kZEMEjLTJfQ?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Eggplant Parmesan (Parmigiana di melanzane): The authentic Italian recipe step by step ~ Recipes Second courses  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/kZEMEjLTJfQ\/hqdefault.jpg\"  alt=\"Eggplant Parmesan (Parmigiana di melanzane): The authentic Italian recipe step by step ~ Recipes Second courses  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Eggplant Parmesan (Parmigiana di melanzane): The authentic Italian recipe step by step - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/kZEMEjLTJfQ\/hqdefault.jpg\",\"uploadDate\":\"2025-08-04T18:35:21+02:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/kZEMEjLTJfQ?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=kZEMEjLTJfQ\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script>\n<\/div>\n<hr \/>\n<h3><strong>Main ingredients<\/strong><\/h3>\n<h4>For 2 people<\/h4>\n<p>&#x23f1; <strong>Preparation time:<\/strong> 50 min<br \/>\n&#x23f1; <strong>Cooking time:<\/strong> 1 h 30 min<\/p>\n<ul>\n<li>2 medium eggplants<\/li>\n<li>250 g of mozzarella<\/li>\n<li>500 g of grated pear tomato (peeled and deseeded)<\/li>\n<li>1 medium onion<\/li>\n<li>80 g of grated parmesan<\/li>\n<li>10 basil leaves<\/li>\n<li>100 g of wheat flour<\/li>\n<li>Virgin olive oil<\/li>\n<li>Fine salt<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Eggplant Parmesan (Parmigiana di melanzane): The authentic Italian recipe step by step ~ Recipes Second courses  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14446\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/07\/Berenjenas-a-la-parmesana-Parmigiana-di-melanzane-La-receta-italiana-autentica-paso-a-paso-1.jpg\"  alt=\"Eggplant Parmesan (Parmigiana di melanzane): The authentic Italian recipe step by step ~ Recipes Second courses  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/07\/Berenjenas-a-la-parmesana-Parmigiana-di-melanzane-La-receta-italiana-autentica-paso-a-paso-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/07\/Berenjenas-a-la-parmesana-Parmigiana-di-melanzane-La-receta-italiana-autentica-paso-a-paso-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/07\/Berenjenas-a-la-parmesana-Parmigiana-di-melanzane-La-receta-italiana-autentica-paso-a-paso-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<h3><strong>How to prepare Eggplant parmesan step by step<\/strong><\/h3>\n<h4><strong>1. Bleed and dry the eggplants<\/strong><\/h4>\n<p>Cut the eggplants into 5 mm slices, sprinkle with coarse salt, and let them rest for 30 min in a colander. This way they lose their bitterness and absorb less oil.<\/p>\n<h4><strong>2. Tomato sauce with onion and basil<\/strong><\/h4>\n<p>Saut\u00e9 the chopped onion in 2 tablespoons of oil until golden. Add the grated tomato, salt, and half of the basil. Cook for 20 min over medium heat: the sauce should be thick.<\/p>\n<h4><strong>3. Flour and fry the eggplants<\/strong><\/h4>\n<p>Rinse the slices under the tap, dry them well, and coat them in flour. Fry in hot oil (180 \u00b0C) until golden. Drain on paper. Light version: bake for 15 min at 200 \u00b0C with a drizzle of oil.<\/p>\n<h4><strong>4. Assemble the layers of eggplant parmesan<\/strong><\/h4>\n<p>In a dish, spread a spoonful of sauce, cover with eggplant, drained mozzarella, parmesan, and more sauce. Repeat for three layers and finish with parmesan.<\/p>\n<h4><strong>5. Bake and let rest<\/strong><\/h4>\n<p>Bake for 20 min covered at 190 \u00b0C, uncover and gratin for 15 min until bubbling. Turn off the oven and let it rest for 30 min. Even better: reheat the next day, the flavor multiplies.<\/p>\n<hr \/>\n<h3><strong>Tips and advice for a perfect result<\/strong><\/h3>\n<h4><strong>Control the moisture of mozzarella and eggplant<\/strong><\/h4>\n<p>Drain the mozzarella in a colander for at least 30 min. Sprinkle the eggplants, let them \u201csweat\u201d for 1 h, rinse them, and dry them with paper and a cloth: this way you will avoid watery layers and explosive frying.<\/p>\n<h4><strong>Fine flour and frying at 180 \u00b0C<\/strong><\/h4>\n<p>Coat the slices in a light layer of flour, as \u201cle nonne\u201d used to do, and remove the excess with a light tap. Fry a few at a time in oil at 180 \u00b0C; if you drop below 160 \u00b0C, they will absorb fat and become soft.<\/p>\n<h4><strong>Thick tomato sauce, no added sugar<\/strong><\/h4>\n<p>Grate ripe pear tomatoes, taste their sweetness, and saut\u00e9 them with onion and basil until the sauce is thick. If the tomato is in season, forget the sugar: its natural sweetness is enough.<\/p>\n<h4><strong>Freshly grated Parmigiano for gratinating<\/strong><\/h4>\n<p>Forget the bagged cheese: grate Parmigiano on the spot to achieve a golden and aromatic crust that truly melts.<\/p>\n<h4><strong>Two-phase oven and patient rest<\/strong><\/h4>\n<p>Bake for 20 min covered so the layers \u201csettle,\u201d uncover and gratin for 15 min until bubbling. Let it rest for at least 30 min (better from one day to the next): the flavors concentrate and the parmigiana cuts like a lasagna.<\/p>\n<hr \/>\n<p><!-- Inicio Secci\u00f3n FAQ --><\/p>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I bake the eggplants instead of frying them?<\/h4>\n<p>Yes. Place them brushed with oil on a tray and bake for 15 min at 200 \u00b0C. The result is lighter and without oil splashes.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Which mozzarella to use for parmigiana?<\/h4>\n<p>Fiordilatte is the classic choice in Naples; drain it well. Buffalo mozzarella provides a more intense flavor, but releases more whey.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can it be prepared in advance?<\/h4>\n<p>Yes. Cook, let cool, refrigerate, and reheat for 15 min at 180 \u00b0C before serving. The flavors are enhanced.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>How long does it keep in the fridge?<\/h4>\n<p>Up to 3 days in an airtight container. Heat only the portion you are going to eat.<\/p>\n<\/div>\n<div class=\"faq-item\">\n<h4>Does parmigiana freeze well?<\/h4>\n<p>Freeze in individual portions already baked. Thaw in the fridge and reheat to preserve the texture.<\/p>\n<\/div>\n<\/div>\n<p><!-- Fin Secci\u00f3n FAQ --><\/p>\n<p><!-- Inicio Markup JSON-LD para FAQPage --><br \/>\n<script type=\"application\/ld+json\">\n{\n\"@context\":\"https:\/\/schema.org\",\n\"@type\":\"FAQPage\",\n\"mainEntity\":[\n{\n\"@type\":\"Question\",\n\"name\":\"Can I bake the eggplants instead of frying them?\",\n\"acceptedAnswer\":{\n\"@type\":\"Answer\",\n\"text\":\"Yes. Place them brushed with oil on a tray and bake for 15 min at 200 \u00b0C. The result is lighter and without oil splashes.\"\n}\n},\n{\n\"@type\":\"Question\",\n\"name\":\"Which mozzarella to use for parmigiana?\",\n\"acceptedAnswer\":{\n\"@type\":\"Answer\",\n\"text\":\"Fiordilatte is the classic choice in Naples; drain it well. The buffalo one provides a more intense flavor, but releases more whey.\"\n}\n},\n{\n\"@type\":\"Question\",\n\"name\":\"Can it be prepared in advance?\",\n\"acceptedAnswer\":{\n\"@type\":\"Answer\",\n\"text\":\"Yes. Cook, let cool, refrigerate, and reheat for 15 min at 180 \u00b0C before serving. The flavors are enhanced.\"\n}\n},\n{\n\"@type\":\"Question\",\n\"name\":\"How long does it keep in the fridge?\",\n\"acceptedAnswer\":{\n\"@type\":\"Answer\",\n\"text\":\"Up to 3 days in an airtight container. Heat only the portion you are going to eat.\"\n}\n},\n{\n\"@type\":\"Question\",\n\"name\":\"Does parmigiana freeze well?\",\n\"acceptedAnswer\":{\n\"@type\":\"Answer\",\n\"text\":\"Freeze in individual portions already baked. Thaw in the fridge and reheat to preserve the texture.\"\n}\n}\n]\n}\n<\/script><br \/>\n<!-- Fin JSON-LD FAQPage --><\/p>\n<hr \/>\n<h3><strong>Related recipes you will love<\/strong><\/h3>\n<p>If you are passionate about classics with tomato and cheese, also try:<\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/bolognese-lasagna-the-authentic-and-delicious-traditional-italian-recipe\/\" target=\"_new\" rel=\"noopener\">Bolognese lasagna<\/a><\/strong>: irresistible layers of ragu and b\u00e9chamel.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-with-tomato-and-basil-italian-style-pasta-al-pomodoro\/\" target=\"_new\" rel=\"noopener\">Pasta with tomato and basil<\/a><\/strong>: aromatic simplicity in every bite.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/multicolored-caprese-salad-italian-freshness-for-your-summer\/ensalada-caprese-multicolor-frescura-italiana-para-tu-verano-2\/\" target=\"_new\" rel=\"noopener\">Multicolor caprese salad<\/a><\/strong>: colorful tomatoes and very fresh buffalo mozzarella.<\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Enjoy your eggplant parmesan!<\/strong><\/h3>\n<p>This recipe requires care, but every layer is worth it. If you make it, tell me in the comments how it turned out.<br \/>\n<strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">Subscribe to my YouTube channel<\/a><\/strong> and follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\"><strong>Instagram<\/strong><\/a> for more secrets of Italian cuisine. I&#8217;d love to see your photos and tips!<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Enjoy your meal!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.4K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors 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124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                    <\/div>\n                                <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n            <\/a>\n\n                    <\/div>\n    <\/div>\n<\/div><div class=\"sby_item  sby_new sby_transition\" role=\"listitem\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LnYwMTlkUXVWOFR3\" data-date=\"1786735852\" data-video-id=\"v019dQuV8Tw\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap 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ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Eggplant Parmesan (Parmigiana di melanzane): The authentic Italian recipe step by step ~ Recipes Second courses  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >El #bocadillo m\u00e1s #barato de #Roma \ud83c\uddee\ud83c\uddf9 Dos por menos de 2 \u20ac (y el agua, gratis) \ud83d\udca7#allanostra<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" 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class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"14454\">\n<h2 class=\"vrtl-recipe__title\">Eggplant Parmesan (Parmigiana di melanzane)<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Eggplant Parmesan (Parmigiana di melanzane): The authentic Italian recipe step by step ~ Recipes Second courses  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/07\/Berenjenas-a-la-parmesana-Parmigiana-di-melanzane-La-receta-italiana-autentica-paso-a-paso.jpg\"  alt=\"Eggplant Parmesan (Parmigiana di melanzane): The authentic Italian recipe step by step ~ Recipes Second courses  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">\n<p>Step-by-step recipe for baked eggplant Parmesan, layers of fried melanzane, tomato sauce, mozzarella, and Parmesan.<\/p>\n<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Main course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">50 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">90 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">140 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">2 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">880 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">crispy, juicy, traditional<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">2<\/span> <span class=\"vrtl-recipe__ingredient-name\">medium eggplants<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">250<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">drained fiordilatte mozzarella<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">500<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">grated plum tomato without skin or seeds<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">medium onion<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">80<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">grated Parmesan<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">10<\/span> <span class=\"vrtl-recipe__ingredient-name\">fresh basil leaves<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">100<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">wheat flour<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Extra virgin olive oil as needed<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Fine salt to taste<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Wash and cut the eggplants into 5 mm slices; salt and let drain for 30 min.<\/li>\n<li class=\"vrtl-recipe__step\">Saut\u00e9 the onion in oil; add the tomato and half of the basil; cook for 20 min.<\/li>\n<li class=\"vrtl-recipe__step\">Rinse and dry the eggplants; coat them in flour and fry at 180 \u00b0C until golden; drain.<\/li>\n<li class=\"vrtl-recipe__step\">Cover a baking dish with sauce, then eggplant, mozzarella, Parmesan; repeat for three layers.<\/li>\n<li class=\"vrtl-recipe__step\">Bake covered for 20 min at 190 \u00b0C; uncover and broil for 15 min until bubbling.<\/li>\n<li class=\"vrtl-recipe__step\">Let rest for 30 min before serving; better from one day to the next.<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--notes\">\n<h3 class=\"vrtl-recipe__heading\">Notes<\/h3>\n<div class=\"vrtl-recipe__notes\">\n<p>You can bake the eggplant instead of frying it for a lighter version. Drain the mozzarella well to avoid excess water.<\/p>\n<\/div>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe src=\"https:\/\/www.youtube.com\/embed\/kZEMEjLTJfQ\" width=\"560\" height=\"315\" frameborder=\"0\" loading=\"lazy\" allowfullscreen allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>There are dishes that taste like a family Sunday and eggplant parmesan (in Italian &#8220;Parmigiana di melanzane&#8221;) is, for me, the king. Layers of fried eggplant, homemade tomato sauce, melting mozzarella, and a shower of parmesan that is gratinated until it \u201csings\u201d in the oven. There are no magic tricks, just patience and good ingredients. Grandma&#8217;s secret? Let the tray rest so the flavors can embrace each other. I&#8217;ll tell you everything step by step, just like in the video. Watch the video with all the steps Below you can watch the video with all the steps of the recipe to prepare eggplant parmesan (Parmigiana di melanzane) in the easiest way. And if you haven&#8217;t done so yet, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tips, and special content for lovers of Italian cuisine. Main ingredients For 2 people &#x23f1; Preparation time: 50 min &#x23f1; Cooking time: 1 h 30 min 2 medium eggplants 250 g of mozzarella 500 g of grated pear tomato (peeled and deseeded) 1 medium onion 80 g of grated parmesan 10 basil leaves 100 g of wheat flour Virgin olive oil Fine salt Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times. &nbsp; How to prepare Eggplant parmesan step by step 1. Bleed and dry the eggplants Cut the eggplants into 5 mm slices, sprinkle with coarse salt, and let them rest for 30 min in a colander. This way they lose their bitterness and absorb less oil. 2. Tomato sauce with onion and basil Saut\u00e9 the chopped onion in 2 tablespoons of oil until golden. Add the grated tomato, salt, and half of the basil. Cook for 20 min over medium heat: the sauce should be thick. 3. Flour and fry the eggplants Rinse the slices under the tap, dry them well, and coat them in flour. Fry in hot oil (180 \u00b0C) until golden. Drain on paper. Light version: bake for 15 min at 200 \u00b0C with a drizzle of oil. 4. Assemble the layers of eggplant parmesan In a dish, spread a spoonful of sauce, cover with eggplant, drained mozzarella, parmesan, and more sauce. Repeat for three layers and finish with parmesan. 5. Bake and let rest Bake for 20 min covered at 190 \u00b0C, uncover and gratin for 15 min until bubbling. Turn off the oven and let it rest for 30 min. Even better: reheat the next day, the flavor multiplies. Tips and advice for a perfect result Control the moisture of mozzarella and eggplant Drain the mozzarella in a colander for at least 30 min. Sprinkle the eggplants, let them \u201csweat\u201d for 1 h, rinse them, and dry them with paper and a cloth: this way you will avoid watery layers and explosive frying. Fine flour and frying at 180 \u00b0C Coat the slices in a light layer of flour, as \u201cle nonne\u201d used to do, and remove the excess with a light tap. Fry a few at a time in oil at 180 \u00b0C; if you drop below 160 \u00b0C, they will absorb fat and become soft. Thick tomato sauce, no added sugar Grate ripe pear tomatoes, taste their sweetness, and saut\u00e9 them with onion and basil until the sauce is thick. If the tomato is in season, forget the sugar: its natural sweetness is enough. Freshly grated Parmigiano for gratinating Forget the bagged cheese: grate Parmigiano on the spot to achieve a golden and aromatic crust that truly melts. Two-phase oven and patient rest Bake for 20 min covered so the layers \u201csettle,\u201d uncover and gratin for 15 min until bubbling. Let it rest for at least 30 min (better from one day to the next): the flavors concentrate and the parmigiana cuts like a lasagna. Frequently Asked Questions Can I bake the eggplants instead of frying them? Yes. Place them brushed with oil on a tray and bake for 15 min at 200 \u00b0C. The result is lighter and without oil splashes. Which mozzarella to use for parmigiana? Fiordilatte is the classic choice in Naples; drain it well. Buffalo mozzarella provides a more intense flavor, but releases more whey. Can it be prepared in advance? Yes. Cook, let cool, refrigerate, and reheat for 15 min at 180 \u00b0C before serving. The flavors are enhanced. How long does it keep in the fridge? Up to 3 days in an airtight container. Heat only the portion you are going to eat. Does parmigiana freeze well? Freeze in individual portions already baked. Thaw in the fridge and reheat to preserve the texture. Related recipes you will love If you are passionate about classics with tomato and cheese, also try: Bolognese lasagna: irresistible layers of ragu and b\u00e9chamel. Pasta with tomato and basil: aromatic simplicity in every bite. Multicolor caprese salad: colorful tomatoes and very fresh buffalo mozzarella. Enjoy your eggplant parmesan! This recipe requires care, but every layer is worth it. If you make it, tell me in the comments how it turned out. Subscribe to my YouTube channel and follow me on Instagram for more secrets of Italian cuisine. I&#8217;d love to see your photos and tips! Enjoy your meal! Eggplant Parmesan (Parmigiana di melanzane) Step-by-step recipe for baked eggplant Parmesan, layers of fried melanzane, tomato sauce, mozzarella, and Parmesan. DishMain course CuisineItalian Preparation time50 minutes Cooking time90 minutes Total time140 minutes Servings2 Calories880 kcal AuthorMia Villar Raurich Tagscrispy, juicy, traditional Ingredients 2 medium eggplants 250 g drained fiordilatte mozzarella 500 g grated plum tomato without skin or seeds 1 medium onion 80 g grated Parmesan 10 fresh basil leaves 100 g wheat flour Extra virgin olive oil as needed Fine salt to taste Instructions Wash and cut the eggplants into 5 mm slices; salt and let drain for 30 min. Saut\u00e9 the onion in oil; add the tomato and half of the basil; cook for 20 min. Rinse and dry the eggplants; coat them in flour and fry at 180 \u00b0C until golden; drain. Cover a baking dish with sauce, then eggplant, mozzarella, Parmesan; repeat for three layers. Bake covered for 20 min at 190 \u00b0C; uncover and broil for 15 min until bubbling. Let rest for 30 min before serving; better from one day to the next. Notes You can bake the eggplant instead of frying it for a lighter version. Drain the mozzarella well to avoid excess water. Video<\/p>\n","protected":false},"author":1,"featured_media":14451,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[389,732],"tags":[3058,2939,2720,2845,2822,3064],"class_list":["post-16877","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-second-courses","tag-bacalla-3","tag-eggplants","tag-oli-2","tag-onion-4","tag-parmesan-en","tag-rustic-bread"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Eggplant Parmesan (Parmigiana di melanzane): The authentic Italian recipe step by step ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"Step-by-step recipe for baked eggplant parmesan, layers of fried melanzane, tomato sauce, mozzarella, and parmesan.\" \/>\n<meta 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