Melanzane alla Parmigiana is a beloved southern Italian casserole made with layers of fried eggplant, rich tomato sauce, fresh mozzarella, basil, and Parmigiano-Reggiano. Baked until bubbling and golden, it is a comforting dish enjoyed as both a main course and a hearty side.
Sprinkle the eggplant slices with salt and let them rest in a colander for 30 minutes to remove excess moisture.
Drain the mozzarella well before layering to prevent excess moisture. Allowing the baked dish to rest before serving improves both the texture and flavor, making it easier to slice cleanly.
Rinse and thoroughly pat the eggplant dry with paper towels.
Heat the olive oil in a large skillet over medium heat.
Lightly coat each eggplant slice with flour and fry until golden on both sides. Transfer to a paper towel-lined plate.
In a saucepan, heat the extra-virgin olive oil and sauté the garlic until fragrant.
Add the tomato passata and simmer for 20 minutes. Stir in half of the basil and season with salt and black pepper.
Preheat the oven to 375°F (190°C).
Spread a thin layer of tomato sauce in the bottom of a baking dish.
Arrange a layer of fried eggplant over the sauce.
Top with more tomato sauce, slices of mozzarella, basil leaves, and a generous sprinkle of Parmigiano-Reggiano.
Repeat the layers until all ingredients are used, finishing with sauce and Parmigiano-Reggiano.
Bake for 30 minutes, or until the cheese is melted and the top is golden.
Let the dish rest for 15 minutes before serving to help the layers set.
