Eggplant Parmigiana

Eggplant Parmigiana using Vannella Buffalo Mozzarella

While the name suggests a clear connection with the northern Italian city of Parma – and eggplant Parmigiana appears on almost every restaurant menu there – southern Italy also claims this delicious dish. It’s traditional to Naples and the surrounding countryside that’s famous for the delicate fresh mozzarella made from buffalo milk (I use the one from Vannella Cheese), and also popular in Calabria and Sicily. Some food historians suggest it may have originated in the south and the name derives from the inclusion of parmesan cheese from the region around Parma. Other sources suggest the name is a corruption of either the Sicilian word for shutter or a Persian word! We may never know. I do know that eggplant Parmigiana is a quick, easy, crowd-pleaser that can be prepared in advance and baked when needed. It’s great served with a salad of soft green leaves such as butter lettuce. The anchovies aren’t traditional but do add a great umami kick, feel free to leave them out if you prefer. Alongside eggplant Parmigiana I love a glass or two of Lady A sauvignon blanc from Domaine A in Tasmania. It’s not your typical sauv blanc and complements the big flavours of this warming eggplant dish so well!

Serves 4

Ingredients
  • 3 large eggplants, sliced
  • 1 tablespoon extra virgin olive oil, plus extra for brushing
  • Salt flakes, to taste
  • 2 cloves garlic, finely chopped
  • 45g anchovies in olive oil, chopped
  • 2 quantities Tomato Sauce (or 700g tomato passata)
  • 12 basil leaves, torn
  • 2 balls buffalo mozzarella, sliced
  • 1½ cups freshly grated parmesan cheese
Method
  1. Preheat oven to 180°C.
  2. Place eggplant on oiled oven trays, brush generously with oil, sprinkle with salt and bake for 20-30 minutes until well-coloured.
  3. Meanwhile, place garlic and anchovies in a saucepan with the tablespoon of oil.
  4. Place over medium heat and cook for a few minutes, stirring often to crush the anchovies, until garlic sizzles.
  5. Add Tomato Sauce, bring to the boil, reduce heat to low and simmer for a further 5 minutes.
  6. Remove from heat, stir through basil and spread a little sauce into the base of a baking dish, setting the rest aside.
  7. Add a layer of eggplant, top with a layer of mozzarella, some parmesan cheese and more sauce.
  8. Continue layering until all ingredients are used, pressing down gently to ensure everything is well coated with sauce and finishing with a sprinkle of parmesan.
  9. Bake for 15 minutes or so, until the top is well coloured.

Share page on:

Eggplant Parmigiana

Join Me Soon

What Our Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
Read More
We made the pot-sticker dumplings and bang bang chicken from the Chinese class the other night. Once again both exceeded our expectations. My husband keeps saying it’s better than going out to restaurants as the recipes and quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
Read More
The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Pam (Cammeray, NSW)
Pam (Cammeray, NSW)
Read More
Your recipes are something I always feel confident offering guests and also reasonable in the time to prepare. We often try your recommended wines and suppliers and enjoy your travel tales too!
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
Read More
Thank you for stocking our pantry with such authentic Ingredients and quality produce. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to. And I love listening to the themed playlist while cooking.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
Read More
I am absolutely loving Be Inspired! There are ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Deb (Belconnen, ACT)
Deb (Belconnen, ACT)
Read More
Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's classes – the family are reaping the benefits now.
Judith (Woronora, NSW)
Judith (Woronora, NSW)
Read More
Food, wine and travel! Three of my favourite things! Be Inspired with Roberta has been a wonderful experience and given me more confidence in the kitchen. I have learnt so much, cooked things I never would have attempted without Roberta’s excellent videos, and used ingredients I have never tried before.
Sandra (Garran, ACT)
Sandra (Garran, ACT)
Read More
I'm a competent cook whose learned so much from Roberta's online cooking classes. The recipes are yummy and Roberta’s video guidance offers so many little tips to improve flavour and organise the flow of preparation. I enjoy her warmth, sense of humour, and ability to giggle at herself when she occasionally messes up.
Previous
Next
Subscribe To My Newsletter & Get A Free Online Italian Cooking Class (RRP $39)