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bubbling eggplant parmigiana in a wide horizontal shot, golden and cheesy in a baking dish with fresh basil on a wooden table, natural light, shallow depth of field, landscape orientation

Parmigiana di Melanzane

Layers of baked eggplant, marinara, and melted cheese in small portions.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 3 eggplants sliced
  • 3 cups marinara sauce
  • 2 cups mozzarella cheese shredded
  • 1 cup Parmesan cheese grated
  • 1/4 cup fresh basil
  • 3 tbsp olive oil

Method
 

  1. Preheat the oven to 400 degrees F and roast the eggplant slices in olive oil 20 minutes.
  2. Spread a thin layer of marinara in a baking dish.
  3. Layer eggplant, more sauce, mozzarella, and Parmesan.
  4. Repeat the layers, finishing with cheese on top.
  5. Bake 30 to 35 minutes, until golden and bubbling.
  6. Rest 10 minutes, then scatter with basil and cut into squares.

Notes

Let it rest before cutting so the layers hold their shape.