Melanzane alla Parmigiana

This recipe is posted by popular demand, well the demand of Rana and Ines who will be eating this. Today Simone Binelli and I are going to do it for you. That’s right ladies and gentlemen, Melanzane alla Parmigiana aka Eggplant Parmesan is coming to you, LIVE from Barcelona. This is a live post! Are you amazed? Be.

4-5 small eggplants
Lots of olive oil
300gr parmesan cheese (a bit more than 1/2 a pound)
1kg fresh in-water mozzarella


1 sprig rosemary
2 cloves garlic
1 onion
1/2 carrot (grated)

800 gr canned peeled tomatoes (28 oz)
800 gr canned pureed tomatoes
1 tsp salt
1 tsp sugar

Ok friends so this will take some time so bear with us. Start out by cutting all of the eggplant into thin slices.


Layer the slices in a colander, salting them all over in between each layer. Set them aside and start on the sauce.


Chop your onions very finely. Slice the garlic into fine slices. You see how I’m not being cute with this recipe. Yeah that’s because there’s a metric ass ton of instructions. Place about 4 tablespoons olive oil in a pan and begin to fry the garlic and rosemary. Add the onions and fry for about 10 minutes. Add in the carrots. Fry for about 10 more minutes. Add the water from the tomato can. Cook for 3 more minutes. Then add the tomatoes.

Simone says that there is only one rule about tomato sauce he learned from his grandma. It can cook forever but when the oil starts to separate from the sauce, it is done.

While you are doing the sauce, prepare the eggplant. Lay out a towel, wash the salt off of the eggplant slices and lay them out on the towel. Press them into the towel to get out the excess water.

In a fry pan put about three tablespoon of olive oil. Fry the eggplants on both sides for about 4 minutes each. They should be brown on both sides and just starting to get crispy.DSC_3666

At this point you might want to preheat the oven to 200 C (400 F).

Put a teaspoon of salt and a teaspoon of sugar in the tomato sauce. Add a little bit of water if the sauce seems too thick. Continue simmering the sauce. Remember it can cook forever. At this point take a wooden spoon and break up the whole tomatoes in the sauce.

Finish your eggplants. Prepare the other ingredients.  The first you need to cut your mozzarella into slices. Grate about 2 cups of parmesan cheese. Now you’re ready to construct your pie.DSC_3684 DSC_3689

In a 13 X 9 inch pan lay down a layer of olive oil. Then put down a very thin layer of the tomato sauce. Then make a layer of fried eggplant medallions.DSC_3697

Then put down a layer of mozzarella and finally a layer of parmesan. Repeat this process a few times until you have either run out of eggplant or come to the top. The top layer should consist of eggplant, tomato sauce and a heavy helping of parmesanDSC_3703

Pop it in the oven and set the timer for 40 minutes. It should come out with a nice crust of cheese on the top. If all has gone well, you will have the most amazing thing you’ve ever eaten. If not, you’ll still have the second most amazing thing you’ve ever eaten.Batterjunkie-3755

Make sure to let is sit for a while before serving. It needs to cool and it is also easier to serve after cooling. Simone says that parmigiana is even yummier after the second day. Yum.

Ok, well here’s to you friends. This is one tired Batter Junkie. The cook time on this was about 3 hours but let me tell you it was worth it.

Until next time,

Labels: dinner, main, Italian, eggplant

3 thoughts on “Melanzane alla Parmigiana

  1. Eggplants are my thing, how did you know!?! Moussaka, whole grain rice and mushroom stuffed eggplants, eggplant tortilla, fried eggplant with Molasses honey, Spanish "pisto" with eggplant and why not simply grilled eggpants drizzled with a hearty olive oil, basil and kosher salt. I will be making your Melanzane alla Parmigiana very, very soon. Hello from Málaga from Marina´s mom.

  2. Thanks for all of the other suggestions spanish girl. Let me tell you este plato vale la pena. Try it and tell me what you think.

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