Parmigiana di Melanzane

Parmigiana di Melanzane

Parmigiana di Melanzane is a baked dish comprised of sliced eggplant fried in batches, and layered with a rich tomato sauce, pecorino, mozzarella and Parmigiano-Reggiano cheese. 


It is a hearty Italian dish which can be served as a main, or an accompaniment to a meat entrée.


The sharp, pungent flavour of the Pecorino Romano, and rich, nutty flavour of the Parmigiano-Reggiano lend very well to the dish, along with the Dal Molise Bufala Mozzarella, imported from Italy, and made with 100% domestic water buffalo milk, which produces a delightful creamy texture – you’ll appreciate the difference it makes overall. 


These three cheeses, coupled with the tomato sauce and eggplant render a brilliant, scrumptious dish – it's no wonder why this is one of the most well-known and enjoyed Italian meals.


Best served with a glass of red wine.


  • 4 large eggplants
  • 5 eggs
  • 100g grated Truckles Pecorino Romano cheese
  • 250g Dal Molise Imported Bufala Mozzarella cheese
  • 100g grated Zanetti Parmigiano Reggiano cheese
  • A few sprigs of fresh parsley, finely chopped
  • 1 can Di Napoli Chopped Tomato, 400g
  • 4 cloves of garlic, crushed
  • Olitalia Extra Virgin Olive Oil
  • Fresh basil leaves, shredded
  • Salt and pepper


Cut the eggplants into thin slices, and season with salt. 

Place in a colander, cover with a plate, and place something heavy over it and set aside for 45 – 60 minutes, to drain excess liquid. 

Remove the eggplant and pat dry.

In a bowl, combine beaten eggs, chopped parsley, pecorino cheese, salt and pepper. 

Coat the eggplant in flour, and then in the egg mixture. 

Place a pan on a medium heat, add olive oil, and fry the eggplant slices, in batches, until golden brown on the outside. 

Remove and drain over paper towels laid on a plate or tray. 


For the tomato sauce:

In a saucepan, add olive oil and sauté chopped garlic for a minute before adding fresh basil leaves and chopped tomatoes, and half a cup of water. 

Season and stir well. Cook for about 15-20 minutes.


Assembly and baking

In a baking dish, place a layer of the fried eggplant, followed by the tomato sauce. 

Add a layer of mozzarella slices and Parmigiano Reggiano cheese. 

Season with salt and pepper before adding another layer of eggplant and continue layering. Lastly, top with a layer of eggplant, tomato sauce and Parmigiano Reggiano cheese. 

Place in a preheated oven, at 200 degrees Celsius for about 30-40 minutes, or until lightly browned on top. 

Allow to cool and serve as a main with bread, or as an accompaniment to a meat dish.


Buon Appetito!