Italian Baked Eggplant with Parmesan (Parmigiana di Melanzane)
Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. Use ripe eggplant without seeds and salt them for 1 hour to remove the bitterness.
Recipe Summary test
Make sure eggplants are dried well, otherwise they won't get crisp while frying and will instead soak up the oil like a sponge.
Eggplant Parmigiana tastes even better heated up the following day.
Use tomato passata if you can find it. Substitute scamorza cheese for the mozzarella if preferred.
Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.