Melanzane alla Parmigiana is absolute heaven. Exquisite fried aubergines in a rich tomato sauce that oozes with melted mozzarella cheese. It's an easy recipe that is well worth the time.
The worst part of this recipe is the waiting. It's advisable for it to be ready about half an hour before it's time to serve, as this resting time gives the aubergine a chance to firm up and for the flavours to intensify. You also avoid burning your tongue, as most Italians have done when they haven't had the patience to wait until it cools down.
Melanzane alla Parmigiana has unclear origins, but it is generally believed to originate in the south of Italy. Some claim it is from Parma in the North. Nowadays, it is enjoyed by Italians throughout the country.
Note: If you want to serve it in a more elegant style, you can follow the method below, but stack circular slices of eggplant to create little stacks. Great for dinner parties!
You'd love our immersive cooking experiences in real local homes.