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When the weather turns cold and the temperature starts to drop, I like to cook comfort-food dishes like lasagna, soups, and heavier pastas. It’s also great to cook dishes that require the oven to be on for a good bit of time. It helps heat up the house and keeps the kitchen cozy.

Parmigiana di Melanzane is a classic, Italian dish that is very similar to a lasagna. However, instead of using sheets of pasta, you layer thin slices of eggplant. With just a few simple ingredients like tomatoes, fried eggplant, basil, mozzarella and parmigiano reggiano cheese, you can make the perfect Parmigiana di Melanzane—a classic symbol from the mediterranean.

Simple Ingredients

Cooking like an Italian is a lot like living Italian. It’s not about the quantity, but rather la qualità. You don’t need a lot of items to create something that is beautiful, worthwhile, or delicious for that matter. Rather, you just need a few, quality ingredients to create a fabulous dish that highlights those ingredients. This classic dish does just that.

Tomatoes

The quality of the tomatoes you use will make a big difference in the taste of this dish. I like to use the brand Pom i when I can. It’s the brand I always bought while living in Italy. But Mutti is also a good choice. The main thing you want to look for is a passata that has no seasonings or additives. Think the simpler the better.

Mozzarella

We all know that not all mozzarella is created equal. When you choose a mozzarella, be sure that it isn’t part-skim. True mozzarella is going to be made from whole milk. You an even make your own fresh mozzarella at home if you like. However, in my opinion, Mozzarella di Bufala is going to be the best choice. When you can afford to pay a little extra, go for the Bufala.

Melanzane

Choose eggplant that is fresh and preferably grown by a farmer at your local market. I like to buy organic when I can as well. You can use the fatter-shaped eggplant, though I prefer the variety that grows more in the shape of zucchine as I like to cut the eggplant length-wise. This is the variety of melanzane I grow in my kitchen garden, or orto.

Parmigiano Reggiano

Parmigiano Reggiano cheese is a product that is protected by the Protected Designation of Origin (PDO). Cheeses that are produced according to the rules set are the only cheeses that are entitled to bear the Parmigiano Reggiano mark. This verifies the quality of the cheese and where it comes from. Never. And I repeat never. Use parmesan or any other fake Parmigano. If it’s not Parmigiano Reggiano, don’t bother to eat it.

Basilico

Again, choosing fresh basil is going to be the best. There really is no excuse to not grow your own! It’s so cheap and easy to grow—indoors and out.

EVOO

Choosing a quality, extra virgin olive oil is going to only enhance the flavors. Extra virgin means that it is unrefined and free of chemicals. Choose an olive oil that is Italian, cold-pressed, and preferably stored in a can or a dark bottle. The darker and greener the color of the oil, the better. Though, you won’t be able to see the color if you’re buying it in an opaque container.

How to Make the Perfect Parmigiana di Melanzane

Set Aside Some Time

The first thing you want to do before making this dish, is to set aside some time. You need about an hour to an hour and a half to prep the ingredients before assembling the dish.

Prep the Ingredients

Slice the eggplant into thin layers and lay out on a board. Sprinkle the eggplant with a generous amount of salt and allow to rest for about 30 minutes. This step is important as the salt draws out the bitterness of the eggplant. Be sure to thoroughly rinse the salt off of the eggplant and pat dry before frying.

Cook the Melanzane

Using a generous amount of olive oil, fry all of the eggplant in batches and set aside.

Prepare the Sauce

Meanwhile, you want to prepare your sauce. Sauté half of an onion (cut into thin, short strips) in 2 tbsp evoo. When the onions are slightly golden brown, add the passata, adding salt and pepper along witha few basil leaves. Allow to simmer on low.

Layer the Dish

Now is the fun part. In a large, baking dish, simply layer the ingredients like this: passata, melanzane, mozzarella, grated parmigiano reggiano, a few basil leaves, and repeat. On the last layer, add several more basil leaves along with a generous amount of grated parmigiano reggiano cheese.

Bake & Serve

Place the dish in a preheated oven at 375-400F for about 45 minutes. The cheese should be browned on top and bubbling. The secret to this dish is allowing it to rest and cool a bit before serving. This will allow the layers to solidify together and will make it easier to slice and serve. Any leftovers can be stored in the refrigerator and reheated before serving again.

I hope you enjoy this classic, Italian dish. Buon appetito!

xx Sommer