Melanzane alla parmigiana

Melanzane alla parmigiana

Suggested material offered in store


5 large eggplants, peeled and cut lengthwise, 1/4" thick

2 tbsp. coarse salt

2 cloves garlic

6 basil leaves, washed and dried

3 jars of Stefano's Tomato Basil Sauce or 2 1/2 liters of homemade tomato sauce

3 tbsp. olive oil

Vegetable or sunflower oil (for frying)

300 g coarsely grated mozzarella cheese (using a Cuisipro 4-sided grater)

300 g grated Parmesan cheese

300 g plain breadcrumbs

2 tbsp butter


Place the eggplants in a row on a baking dish with a rack.

Spread the salt on the eggplants and cover with parchment paper and put a weight on top.

Deglaze for a minimum of 2 hours.

Rinse the eggplant slices under water.

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



Prepare the skillet for frying with the vegetable or sunflower oil.

Brown the eggplant on both sides.

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



If using your homemade tomato sauce, sauté the garlic in olive oil in a 24cm Julienne pot.

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

Simmer for 20-25 minutes.

If using Stefano's tomato basil sauce, simply heat through before assembly.



Heat oven to 375°F degrees.

In an Emile Henry ovenproof dish, spread butter, add a little sauce and breadcrumbs.

Lay out a row of eggplants.

Cover with sauce, breadcrumbs, parmesan and mozzarella.

Alternate layers until 3-4 layers thick.

Cover and place in middle of oven for 20 minutes.

Uncover and continue baking for 10-15 minutes.


A guaranteed hit!

Can be frozen

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