Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Eggplant
Sauce
Layers
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Roast · About 25 min
- Heat oven to 220°C / 425°F. Brush 1000 g eggplant, sliced 1 cm, 60 ml olive oil with its oil and roast 25 minutes.
Check: The food must be hot through at 220°C / 425°F.
Sauce · About 15 min
- Simmer 700 g passata, 15 g garlic, chopped, 20 g basil, ¾ tsp salt 15 minutes. Layer eggplant, sauce and 300 g mozzarella, drained and sliced, 100 g Parmesan, grated in a baking dish.
Bake · About 35 min
- Reduce oven to 190°C / 375°F. Bake 35 minutes until bubbling and centre reaches 74°C / 165°F. Rest 10 minutes.
Check: Look for this result: bubbling and centre reaches 74°C / 165°F.
Tips
- Drain mozzarella well so the bake is not watery.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use vegetarian hard cheese if avoiding animal rennet.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Melanzane Parmigiana one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Melanzane Parmigiana?
Drain mozzarella well so the bake is not watery.
What can I substitute in Melanzane Parmigiana?
Use vegetarian hard cheese if avoiding animal rennet.
Can I prepare Melanzane Parmigiana ahead?
Prepare the measured ingredients for Melanzane Parmigiana one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
