Parmigiana di Melanzane

Parmigiana di melanzane, another traditional Italian recipe by chef Giovanni Gabana.


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(two persons)

– 5 Eggplants 

– 300 gram Passata

– 150 gram Mozzarella 

– 150 gram Parmigiano Reggiano

– Basil 

– Salt

– Olio extravergine


– Cut the Eggplant into slices of your preferred size.

– Place on an aerated oven tray and add salt.

– Let them sit for 4 hours so that the salt can draw out the moisture.

– After 4 hours dab them dry with a paper towel, and fry in oil.

– Take an oven tray and add a small amount of the Passata to the bottom.

– Sprinkle on some Mozzarella and Parmigiano.

– Tear a few leaves of basil, and add to the layers.

– Cover the whole with Eggplant, leaving no gaps.

– Repeat this process until your tray is full, and finish with cheese.

– Bake in the over for 30-40 minutes on 180 degrees, checking every ten minutes.

– Serve with fresh Basil on top.

– Buon appetito.