Parmigiana di Melanzane

Eggplant parmigiana

7 ingredients•Prep: 1 hr 15 mins•Cook: 1 hr

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Katie Parla•

April 10, 2026

Eggplant parm is a beloved summer dish, traditionally served as a starter or a main when eggplants are at their peak. In Roman trattorie and homes, it appears on the table when gardens and markets are overflowing with glossy purple eggplants, fried (but not breaded), layered with tomato and cheese, then baked until tender and bubbling. Parmigiana is also a staple of tavole calde, lunchtime cafeterias that serve homemade meals to workers, students, and locals on the go. You’ll find it tucked between lasagna and roast chicken at bakery counters and rosticcerie, too, sold in foil trays, ready to be reheated or eaten at room temperature. Whether enjoyed hot or cold, plated or packed up, this dish is a deeply satisfying expression of Rome’s love for simple ingredients and layered flavor.

Ingredients (7)

4 medium eggplant or 2 large globe eggplant(3 lb, stemmed and cut crosswise into 1⁄8-inch thick slices)
Sea salt
Extra virgin olive oil(1 cup)
Canned whole peeled tomatoes(14 oz, crushed by hand)
Basil leaves(½ cup, torn)
Scamorza or mozzarella(12 oz, cut into 1/4-inch cubes, about 2 cups)
Parmigiano Reggiano(¾ cup, finely grated)

Instructions

Place the eggplant (3 lb) in a colander, sprinkle with salt, then set aside to drain for an hour.
Rinse and pat dry.
Preheat the oven to 350 °F.
Line a platter or baking sheet with paper towels.
Heat ½ cup of the olive oil in a large skillet over medium heat.
When the oil begins to shimmer, add the eggplant, working in batches so as not to crowd the pan. Fry the eggplant until golden on both sides, about 3 minutes per side. Use the remaining ½ cup olive oil for later batches as needed.
Drain on the paper towels and sprinkle both sides with salt.
Spoon some of the tomatoes (14 oz) over the bottom of a large casserole, then top with a layer of eggplant. Add another layer of tomato, then a layer of basil (½ cup). Top the basil with a layer of scamorza (12 oz) and sprinkle with some Parmigiano-Reggiano (¾ cup). Repeat until all the ingredients have been used, ending with the Parmigiano-Reggiano.
Cover with aluminum foil and bake until the eggplant is very tender and the cheese is melted, about 30 minutes.
Remove the foil, raise the heat to 400 °F, and bake for 5 minutes more (or broil for 1 minute more) to brown the cheese.
Remove from the oven and set aside to cool for at least 20 minutes before slicing and serving. The cooled eggplant parm will keep in the refrigerator, covered, for up to 4 days.

Notes

Parmigiana di Zucchine

Wanna switch it up? You can give zucchini the parmigiana treatment. Just substitute 6 large zucchini for the eggplant and cut into 1⁄8-inch slices lengthwise. Salt in advance, then pat dry before frying and follow instructions for assembly and baking above.