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Italian inspired cuisine

Parmigiana di Melanzane

4 people · Italian inspired cuisine / oven dishes

Recipe photo: Parmigiana di Melanzane (oven dishes)

Parmigiana di Melanzane is an aromatic oven dish that brings together eggplant, tomato and cheese in a very rounded way. A nice recipe for anyone who likes Italian vegetable dishes a little stronger.

Estimated nutrition

per serving · Calculated for 4 servings.

Energy
≈ 415 kcal
Protein
≈ 20.2 g
Carbohydrates
≈ 14 g
Fat
≈ 28.6 g

Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.

Calculation basis

Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.

Quantity assumptions and ingredient mapping

  • 2 large eggplants · ≈ 600.0 g
  • 1 onion · ≈ 100.0 g
  • 2 cloves of garlic · ≈ 6.0 g
  • 3 tbsp olive oil · ≈ 40.95 g
  • 2 balls of mozzarella · ≈ 250.0 g
  • 1 tsp sugar · ≈ 4.0 g
  • 1 handful of basil · ≈ 1.0 g

Matvaretabellen: Mattilsynet · Santa Maria

Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0

Ingredients

  • 2 large eggplants
  • 700 g pureed tomatoes
  • 1 onion
  • 2 cloves of garlic
  • 3 tbsp olive oil
  • 2 balls of mozzarella
  • 70g Parmesan
  • 1 tsp sugar
  • 1 tsp oregano
  • 1 handful of basil
  • Salt
  • pepper

Instructions

  1. Cut the eggplant into slices, season lightly with salt and let sit for 20 minutes. Then pat dry.
  2. Fry the slices in batches in a little olive oil until golden brown or roast them in the oven.
  3. Finely dice the onion and garlic. Sauté in a little olive oil, add the pureed tomatoes and simmer with sugar, oregano, salt and pepper for 15 minutes.
  4. Cut mozzarella into slices.
  5. Preheat the oven to 180 °C top/bottom heat.
  6. Line a baking dish with some tomato sauce, then layer the eggplant, sauce, mozzarella, parmesan and basil.
  7. Continue like this until everything is used up. Finish with sauce, cheese and some basil on top.
  8. Bake for 25 to 30 minutes. Let rest for 10 minutes before serving.