Easy
4 per.
60 min
Eggplant Parmigiana is one of the most iconic dishes in Italian cuisine, perfect for celebrating the authentic flavors of tradition. With its fried eggplant, rich tomato sauce, layers of cheese, and the unmistakable taste of Grana Padano PDO, it’s a recipe that captivates from the first bite. Let’s see how to prepare the original Parmigiana recipe, step by step.
How to make Parmigiana? This dish contains within itself the Mediterranean culinary tradition; tasting it is a real journey through centuries of history. Follow our eggplant Parmigiana recipe to prepare one that is truly unforgettable.
Ingredients and Recipe Steps
- The first step for a perfect original eggplant Parmigiana recipe is choosing the ingredients and the eggplant cooking technique. Let’s see how to prepare it.
- Ingredients for 4 people:
- 1 kg of eggplants/aubergine
- 500 g tomato passata (purée)
- 200 g grated Grana Padano PDO
- 250 g mozzarella
- Extra virgin olive oil
- Frying oil
- Flour q.b. (as needed)
- Fresh basil
- Salt q.b. (as needed)
- Pepper q.b. (as needed)
Method
Prepare the eggplants:
Wash the eggplants for Parmigiana, dry them, and slice them about 1 cm thick. You can choose to fry them for a traditional taste or grill them for a lighter version.
Fry or grill the eggplants:
It’s time to cook the eggplants for Parmigiana. If you choose to fry, dredge the eggplant slices in flour and fry them in hot oil until golden. Drain them on absorbent paper to remove excess oil. For Parmigiana with grilled eggplant, cook the slices on a hot griddle.
Prepare the tomato sauce:
In a pan, heat a drizzle of extra virgin olive oil, add the tomato passata, basil, and season with salt and pepper. Let it cook for about 20 minutes.
Assemble the Parmigiana:
In a baking dish, spread a thin layer of sauce, then arrange the eggplants, some diced mozzarella, Grana Padano PDO, and more sauce. Continue layering until all ingredients are used, finishing with a generous amount of Grana Padano PDO.
