Melanzane alla Parmigiana

Method

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1. Salt the aubergine slices and stand them in a colander for 45 minutes, then rinse and press very dry between tea towels.

   Mark done Start 45 min timer

2. Warm the olive oil with the garlic, add the tomatoes, salt and sugar, and simmer for 25 minutes until thick enough to hold a trench when you drag a spoon through it.

   Mark done Start 25 min timer

3. Heat the sunflower oil to 180°C / 355°F and fry the aubergine slices in batches for 2 minutes a side until golden. Drain on a rack, not on paper.

   Mark done Start 2 min timer

4. Spread a thin film of sauce in a 28 x 20 cm dish. Lay in a single layer of aubergine, then sauce, torn mozzarella, Parmigiano and a few basil leaves.

   Mark done

5. Repeat for four layers, keeping each one thin and finishing with sauce and a heavy dusting of Parmigiano.

   Mark done

6. Bake at 190°C / 375°F for 40 to 45 minutes, until deeply browned and bubbling at the edges.

   Mark done Start 40 min timer

7. Rest for at least 30 minutes before cutting. Straight from the oven it will slump; warm rather than hot is how it is eaten in Naples.

   Mark done

Chef’s Tips

• Drain the torn mozzarella on kitchen paper for 20 minutes. It sheds a surprising amount of liquid.
• No breadcrumbs and no egg wash on the aubergine — that is the American version.
• It is better the next day, gently reheated or even at room temperature.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• An Aglianico or a chilled Cerasuolo
• Serve with bread and a green salad
• Finish with granita

Storage & Reheating

Refrigerate 4 days or freeze 3 months. Reheat covered at 170°C / 340°F for 25 minutes, uncovering at the end.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.