Parmigiana di Melanzane


on September 29, 2011 | 11:53 am | 6 Comments

Cooking with Giuseppe - Parmigiana di MelanzaneParmigiana di Melanzane, Eggplant Parmigiana. It’s one dish that needs little or no introduction. Known the world over, to most it is a hardy winter dish. Pure comfort food you wouldn’t dream of serving in the dog days of summer.

But here in Napoli, when the key ingredients – melanzane, the eggplant, tomatoes, and basil are at their freshest, Parmigiana di Melanzane is a favorite summertime fare.

Decidedly lighter than its North American, European and Northern Italian counterparts, Parmigiana di Melanzane Napoletana uses no flour, eggs or breadcrumbs. Lightly fried in olive oil, the flavor of the melanzane speaks for itself.  Made with less mozzarella, less Parmigiano and served at room temperature, this hardy comfort food becomes a light summer treat. Serve it as a side dish or the main event, or use it as a topping on pizza to make one of my all time favorite pies, Pizza Parmigiana.


3 Kilos of Eggplant
Fresh Tomato Sauce with Basil or Ragù
250 Grams of Mozzarella (we used Fior di Latte – Mozzarella made from cow’s milk)
200 Grams of Grated Parmigiana
Extra Virgin Olive Oil
Fresh Basil


Wash the eggplant
Cut unpeeled eggplant into very thin slices

Parmigiana di Melanzane - Slicing the Eggplant

In a deep/wide frying pan, heat a generous amount of extra virgin olive oil, about 1 inch, until a slice of eggplant sizzles immediately when you put it into the oil
Lightly fry the eggplant in batches until soft and lightly brown

Parmigiana di Melanzane - Frying the Egglplant
For an even lighter dish, you can drain the eggplant on a rack or paper towels
Thinly slice the mozzarella

Parmigiana di Melanzane - Sliced Mozzarella
Layer the eggplant in the bottom of a baking dish
Lightly sprinkle with Parmigiano

Parmigiana di Melanzane - Layer the Eggplant and Parmigiano Cheese

Add a light coating of sauce and a bit of salt

Parmigiana di Melanzane - Top the Eggplant with Sauce

Top with mozzarella and add another light coating of sauce

Parmigiana di Melanzane - Top with Mozzarella and Sauce

Repeat layers and top with Parmigiano
Bake at 220° C for 30 minutes
Remove from the oven and let it sit for about 30 minutes to firm up
Top with a bit of fresh basil
Serve at room temperature

Parmigiana di Melanzane

Buon Appetito!


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A native Neapolitan, Giuseppe Topo is a hairstylist and one of the owners of Noi Salon, Naples only English-speaking salon. A passionate cook, when he's not styling hair Giuseppe can be found in the kitchen cooking up one of his favorite Neapolitan dishes, which he proudly features on his regular series for Napoli Unplugged, Cooking with Giuseppe.
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6 reviews

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    Penny Ewles-Bergeron, September 29, 2011 5:47 pm - Parmigiana di Melanzane

    MMMM! Definitely going to try this one!

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      Bonnie, October 4, 2011 1:10 pm - Parmigiana di Melanzane

      Ciao cara sicuramente sei una brava cuoca e farai bella figura con tuo marito ed amici un bacio GIUSEPPE

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  2. Addicted2Italy, October 9, 2011 1:37 pm - Parmigiana di Melanzane

    Molto delizioso! I like the picture sequence you used in this post, it really shows how to make the recipe. Very delicious. I’ve tasted versions with egg and breadcrumbs, I’ll have to try it this way. I just added you on twitter. Grazie mille.

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      Bonnie, October 10, 2011 1:07 pm - Parmigiana di Melanzane

      Thanks so much and hope you enjoy it! Just followed you back 🙂

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  3. Cristina Soru, October 10, 2011 1:01 pm - Parmigiana di Melanzane

    This is my favourite dish in the whole. It looked so good i had to tweet about it. We love your blog!

    Best Wishes,

    Cristina Soru

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      Bonnie, October 10, 2011 1:09 pm - Parmigiana di Melanzane

      Thanks so much Christina!!! So nice to hear you are enjoying the blog 🙂

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  4. Cristina Soru, October 10, 2011 1:03 pm - Parmigiana di Melanzane

    Sorry i was so excited about this post i missed out the ‘world’.


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  5. Cristina Soru, October 11, 2011 1:42 pm - Parmigiana di Melanzane

    We really are. I’ve added you on Twitter. looking forward to seeing what else you get up to!

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  6. Natale, February 28, 2012 5:00 pm - Parmigiana di Melanzane

    Oh my gosh, oh my gosh…I love this dish one of the best I have ever eaten! Bravo Giuseppe.

    Its 6:30 in the morning here in San Diego, CA and after reading your Bonnie I am graving Parmigiana di Melanzane!!

    Ciao Natale

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