Layers of golden eggplant, velvety tomato sauce and melted cheese make Eggplant Parmigiana an irresistible Italian classic.
Rich, generous and made for sharing, this is comfort food with unmistakable Italian soul. Mutti Passata brings a smooth texture and an intense yet naturally sweet tomato flavour, perfectly balancing the richness of Parmigiano Reggiano and fried eggplant. It’s the perfect choice for a relaxed family lunch, a casual dinner with friends or a delicious weekend meal.
1
Wash and dry the eggplants then cut the tops off and discard.
2
Using a mandolin slicer, slice the eggplants lengthways 3-4mm thick.
3
Sprinkle salt on the eggplant slices and then layer them on top of each other in a colander and place something heavy on top to press down on them. The eggplant slices will sweat and purge themselves of any bitterness. Leave the eggplant slices to sweat for 1 hour.
4
Meanwhile make the sauce. In a large saucepan heat the olive oil and then add the onion and garlic and sauté, stirring constantly, until the onion is translucent.
5
Add the Mutti Passata and season with salt and pepper. Bring to a simmer and cook over low heat for 45mins.
6
Once cooked, add a handful of torn basil leaves.
7
Rinse the eggplant slices in water and pat dry.
8
In a large frying pan, pour 1cm of rice bran oil and heat to 170°C. Fry the eggplant slices in batches for 1.5mins each side then drain on paper towel.
9
Preheat oven to 190°C.
10
To assemble the eggplant parmigiana, use a large rectangular baking dish. Place a couple of spoonfuls of sauce in the bottom and top with a layer of eggplant slices.
11
Sprinkle with Parmigiano Reggiano cheese, season with pepper and top with a handful of finely chopped Mozzarella cheese. Repeat with remaining sauce, eggplant and cheese until you have used all the eggplant. Press down gently to compact the layers.
12
On top of the last layer of eggplant, pour the remaining tomato sauce and cheese. Place in the oven and bake for 40 minutes.
13
Once baked, leave the parmigiana to settle for 10 minutes before serving.
Eggplant Parmigiana, or Parmigiana di Melanzane, is a classic Italian dish built around layers of eggplant, tomato sauce and cheese. Rich yet simple, it celebrates the way a few well-chosen ingredients can come together to create a deeply satisfying vegetarian dish.
A smooth tomato sauce is essential to balance the richness of the fried eggplant and cheese. Mutti Passata brings a velvety texture and intense yet naturally sweet tomato flavour, coating each layer evenly while allowing the character of the other ingredients to shine through.
For the best result, slice the eggplant evenly so that every layer cooks consistently. Let the fried slices drain well before assembling the dish, use enough tomato sauce to keep the layers moist without making them heavy, and distribute the cheese evenly. Once baked, allow the Parmigiana to rest for around 10 minutes before serving so the layers can settle.
Eggplant Parmigiana is an excellent dish to prepare ahead, making it particularly convenient for family lunches, dinner parties and special occasions. Allowing it to rest also gives the different flavours time to come together, and leftovers can be gently reheated before serving.
