Melanzane alla Parmigiana

Course Side dish
Cuisine Italian
Servings 4 pax


  • 1 pcs egg plant
  • 100 g Mozarella
  • 3 pcs Tomato
  • 50 g flour
  • 2 dl olive oil
  • 25 g Cheese. Parmesan
  • 2 tblsp Basil


  • You can make this recipe in different shapes. The first is a dish with elongated slices of eggplant, stacked like a lasagna with tomato slices or tomato sauce and mozzarella. The other form is in aubergine circles, so that you build a turret. The preparation is the same for both forms.
  • Cut the eggplant into slices of approximately 5 mm. Sprinkle with salt and let stand on a rack for half an hour so that the moisture draws out. Then pat them clean with kitchen paper. Peel the tomatoes, cut into slices and fry in some olive oil until the moisture has disappeared. Sprinkle the flour on a plate, heat the olive oil to frying temp (180°C), roll the eggplant slices in the flour and fry immediately. Put as much as possible in the pan. They cannot touch each other. Bake until they see a little brown. Grease a baking dish with oil, put the eggplant slices in here, put the sliced mozzarella on top and again the fried tomato slices. Put some basil leaves on top and sprinkle with Parmesan cheese. Put in the oven for 25 minutes, 175°C, at least the mozzarella must have melted. This dish can be served hot or cold.
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