Melanzane alla parmigiana

Melanzane alla parmigiana

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5 large eggplants peeled and sliced into ¼ inch slices, lenghtwise.

2 tbsp fine salt

2 garlic cloves

6 basil leaves, washed and dried

1 jar of Stefano tomato-basil sauce or 1 liter homemade tomato sauce

3 tbsp olive oil

1 liter of vegetable or sunflower oil (for frying)

300 gr mozzarella coarsly grated (with Cuisipro grater)

300 gr parmesan, grated

300 gr bread crumbs

2 tbsp butter



Place slices on a stainless steel lasagna dish with grill. Sprinkle with fine salt.

Cover with parchement paper and put a weight on it.

Let stand for a minimum of 2 hours.

Place the eggplant slices on a dish towel to remove excess liquid.



Prepare the pan for frying with vegetable or sunflower oil.

Brown the eggplants on each side.

Drain with a spatula and place on a paper towel to remove excess oil.



If you are using your homemade tomato sauce, brown the garlic in olive oil in a 24cm Julienne casserole.

Add your homemade sauce, the basil and a little bit of salt.

Simmer for 15 minutes.

If you are using Stefano's tomato basil sauce, simply heat it up before assembling.



Heat oven to 375F degrees

In an Emile Henry baking dish, spread the butter, add a ladle of sauce and breadcrumbs.

Layer eggplants.

Cover with the sauce, breadcrumbs, parmesan and mozzarella.

Alternate up to 3-4 layers.

Cover with foil and put in the middle of the oven for 20 minutes.

Uncover and continue cooking for 10-15 minutes.


One of our favourite!

Can be frozen

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