Mozzarella Eggplant

Aubergine Parmigiana, or “Parmigiana di Melanzane,” is one of Italy’s most beloved comfort dishes. This southern Italian classic is a delightful combination of thinly sliced aubergine (eggplant), rich tomato sauce, and creamy mozzarella, all baked to perfection. It’s a dish that embodies the essence of Italian cuisine—simple, fresh ingredients coming together to create a masterpiece of flavour and texture. My daughter when young couldn’t pronounce aubergine so called it Mozzarella Eggplant!

The dish originates from the southern regions of Italy, particularly Campania and Sicily, where aubergines thrive in the Mediterranean climate. The Italians have long celebrated the humble aubergine, using it in a variety of dishes, but Parmigiana stands out for its irresistible layers and hearty composition.

At its heart, Aubergine Parmigiana is a layering of ingredients that creates a balance of flavours. The sliced aubergine is first prepared, often by frying or lightly grilling, giving it a soft, almost creamy texture with a slight hint of smokiness. This is then layered with a rich tomato-based sauce that has been slowly simmered, typically made from fresh tomatoes, garlic, onions, and sometimes basil, allowing the sweetness of the tomatoes to intensify. On top of these layers, mozzarella is added. When baked, it melts beautifully, creating a gooey, slightly chewy texture that contrasts the softer components of the dish.

While mozzarella is a key element, some variations also include Parmesan cheese, adding a sharp, salty edge to the otherwise mild and creamy mozzarella. It is this layering of flavours—the sweetness of the tomatoes, the creaminess of the mozzarella, and the subtle bitterness of the aubergine—that makes the dish so appealing.

Aubergine Parmigiana is versatile; it can be served as a main course, accompanied by a simple salad and crusty bread, or as a hearty side dish alongside meat or fish. It is especially popular in Italy during the summer months when aubergines and tomatoes are at their peak, but it’s a dish that can be enjoyed all year round.

The beauty of Aubergine Parmigiana lies in its simplicity and its ability to evoke a sense of home and tradition. Whether enjoyed in a trattoria overlooking the Mediterranean or around a family table, it’s a dish that brings warmth, comfort, and the unmistakable taste of Italy. I serve this on a cold day when I need a lift. It always works.

Mozzarella Eggplant

Aubergine Parmigiana is a comforting Italian dish made by layering thinly sliced aubergine with a rich tomato sauce and melted mozzarella. This classic baked dish is full of flavour, combining the sweetness of tomatoes with the creaminess of cheese, making it an irresistible family favourite.

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Course: Main Dish, Side Dish

Cuisine: Italian

Keyword: Aubergine Parmigiana, Herbs, Mozzarella, Mozzarella Eggplant, Parmesan, Tomato Sauce, Vegetables

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 4 People

Calories: 335kcal

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Ingredients

 

MetricImperial

• 2 large aubergine eggplants / sliced lengthways into ½ cm thick slices
• 400 g canned tomatoes or fresh if in season
• 2 cloves garlic minced
• 1 small onion finely chopped
• 1 handful basil leaves
• 250 g mozzarella sliced
• 50 g Parmesan grated
• Olive oil for frying
• salt to taste
• pepper to taste

Instructions

• Lay the aubergine slices on a tray and sprinkle them with a little salt. Let them sit for about 20 minutes to draw out excess moisture. Pat dry with kitchen paper.
  2 large aubergine, salt
• Heat some olive oil in a large frying pan. Lightly fry the aubergine slices in batches until golden brown on both sides. Set them aside on kitchen paper to absorb excess oil.
  Olive oil
• In a saucepan, heat a small amount of olive oil. Sauté the chopped onions and minced garlic until soft. Add the canned tomatoes and a pinch of salt and pepper. Let it simmer for 20 minutes until thickened. Stir in the basil leaves.
  400 g canned tomatoes, 2 cloves garlic, 1 small onion, salt, pepper, 1 handful basil leaves
• Preheat your oven to 180°C (350°F). In a baking dish, spread a thin layer of tomato sauce at the bottom. Add a layer of fried aubergine slices, followed by more sauce, and then a layer of mozzarella. Repeat the layers until all the ingredients are used, finishing with a layer of mozzarella and grated Parmesan on top.
  250 g mozzarella, 50 g Parmesan
• Place the dish in the preheated oven and bake for 30-35 minutes until the cheese is melted and golden on top.
• Allow the dish to cool for a few minutes before serving.

Notes

Serving suggestion:
Aubergine Parmigiana is delicious served with a fresh green salad and crusty bread to mop up the sauce.

Enjoy this comforting, cheesy Italian dish as a main course or alongside grilled meats or fish.

Nutrition

Calories: 335kcal | Carbohydrates: 25g | Protein: 23g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 730mg | Potassium: 909mg | Fiber: 9g | Sugar: 14g | Vitamin A: 815IU | Vitamin C: 16mg | Calcium: 526mg | Iron: 2mg