Italian
Parmigiana di Melanzane
by Chef Roberto Di Pinto · 19.1K subscribers on YouTube
For the series 'You asked me for it', here is my home-style eggplant Parmigiana. Start with tomato sauce on the bottom, then layer eggplant slices seasoned with salt, abundant tomato sauce, hand-torn basil, and Parmigiano Reggiano aged 30 months. Repeat layers, top with Parmigiano and basil, then gratin until golden. Finish with fresh basil leaves. Buon appetito!
- Difficulty
- easy
Ingredients
5 items- Tomato SauceUse a good quality tomato sauce or passata.
- EggplantsSliced into rounds or lengthwise, about 1/2 cm thick.
- SaltTo taste, for seasoning each layer.
- BasilFresh basil leaves, torn by hand.
- Parmigiano Reggiano 30 MonthsAged 30 months, freshly grated.
Method
- Spread a layer of tomato sauce on the bottom of the baking dish.
- Arrange a layer of eggplant slices, seasoning with a pinch of salt.
- Add abundant tomato sauce, torn basil leaves, and grated Parmigiano Reggiano aged 30 months.
- Repeat layers: eggplant, salt, tomato sauce, basil, Parmigiano until all ingredients are used.
- Top the final layer with remaining Parmigiano and fresh basil leaves.
- Gratinate in a preheated oven until the surface is golden and bubbly.
- Garnish with fresh basil leaves and serve immediately.
