Eggplant Parmigiana

Eggplant Parmigiana

from Chef Andrea Belfiore, with EVENTO.

Hint: prepare the sauce in advance.

Made with Tomato puree

Mutti® Tomato Puree (Passata) is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Fantastic in marinara sauce, tomato soup, or even a Bloody Mary. 

cooking sketch 1h 10 min (COOK TIME: 50 min / PREP TIME: 20 min)

cooking sketch Medium

6 people


  • vegetable oil or olive oil (for frying)
  • 4 eggplants (medium)
  • Pomodoro e basilico sauce
  • 0.3 lb Parmigiano Reggiano cheese (freshly grated)
  • Salt

Tip from Chef: I like to eat my Eggplant Parmigiana once it has completely cooled down. Even better the day after at room temperature! Buon appetito!

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Eggplant Parmigiana: Method

  1. Heat the oil in a large pan. It should be about 3/4 inch deep.
  2. Rinse and cut the eggplants into 1/4 inch thick slices. You can cut them lengthwise or in rounds.
  3. When the oil is ready, fry the eggplant slices until they get soft and slightly brown. Flip them once. Do not overcrowd the pan. Place them to rest on a baking tray layered with paper towels to soak up the excess oil, Lightly salt them. If the paper towel gets too soggy you can change it out after a few minutes
  4. Now let’s start building the eggplant parmigiana in your baking dish. Start with a bit of sauce on the bottom of the dish, and then build your layers: 1 layer of eggplant, 1 layer of sauce, 1 generous layer of grated Parmigiano Reggiano and so on... eggplants, sauce and Parmigiano. Your last layer should be sauce and a lot of Parmigiano.
  5. Bake at 300 F for 45/50 minutes and then a few minutes on broil to make that crunchy and slightly burnt cheese crust.

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Also made with: Tomato puree

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