Melanzane Alla Parmigiana – Traditional Italian Recipe

Melanzane Alla Parmigiana by Chef Ankit Gaurav

Melanzane alla parmigiana, is an Italian dish made with a shallow or deep-fried sliced eggplant filling, layered with cheese and tomato sauce, then baked. The origin of the dish is claimed by both the Southern regions of Campania and Sicily. 

This dish is a great way to serve aubergines. By layering them with Parmesan and tomatoes and then baking them you get an absolutely moreish, splendid vegetable dish. Great served with all sorts of meats and fish as well.

Authentically in layering only aubergine is used but creativity and variations has no end.  I had also used the tomato slice with aubergine for layering. It will increase the meal value and nutrients of the dish. You can substitute the tomato with courgettes and can use fennel leaves for flavor. But do try making it with aubergines – you’ll love it!

Prep time : 30 mins

Cooking time : 40 mins

Level : easy

Serves : 4 person


  1. Aubergines (round & big) – 1 no
  2. olive oil – 3 tablespoon
  3. Onion (chopped) – 1/4 cup
  4. Garlic cloves (chopped) – 1/4 cup
  5. Bay leaf – 2 nos
  6. Red  tomatoes (slices)  – 3 nos
  7. Tomatoes – 8 nos
  8. Tomato puree – 2 tablespoon
  9. Salt – to taste
  10. Black pepper (grounded) – to taste 
  11. Fresh basil leaves – 1/2 cup
  12. Fresh oregano leaves -1/4 cup
  13. Parmesan cheese (grated) – 2 cups
  14. Breadcrumbs – 1 cup
  15. Flour – 1 cup
  16. Oil – for frying


  1. Wash and pat dry the aubergine.Slice them into 1 cm thick slices. Season the aubergine and tomato slices with salt and pepper and keep aside.
  2. Bring a medium pot of water to a boil. Keep the cross incision into the rest of the tomatoes and remove the eyes of the tomatoes.
  3. Blanch them for 30 seconds to loosen the skin and immediately shock in ice water; peel off the skin with a paring knife. Chop the tomatoes and remove the seeds.
  4. In a saucepan , add olive oil, bay leaf and chopped onion. Sauté until translucent. Add salt so they release their liquids. This will help to bring out the natural sweetness of the onions.
  5. Add garlic and sauté it. Add tomatoes and tomato puree. Season with salt and black pepper. Keep aside.
  6. Meanwhile heat oil in a pan to fry the aubergene. Preheat the oven at 190°C.
  7. Make a thick  liaison of  cold water ,flour and parmesan cheese, add salt and pepper.
  8. Remove the excess water of aubergine. Dip the aubergine into the liaison and coat them properly and crispy fry the aubergine. Remove the excess oil with the help of a kitchen towel.
  9. Coat the flour on the tomato and grill on both sides. 
  10. In an earthenware dish, put a small layer of tomato sauce, then a thin layer of Parmesan, followed by a single layer of fried aubergines and grilled tomato. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan cheese. 
  11. Mix the chopped oregano and breadcrumbs and sprinkle them on top of the Parmesan. 
  12. Place the dish in the oven and bake at 190°C until golden and crisp. 
  13. Garnish with fresh basil leaf. Serve hot with toasted Focaccia.