Melanzane alla Parmigiana

Melanzane alla Parmigiana


  • 1 Packet lasagne sheets
  • 1 medium eggplant, sliced into rounds
  • 1 cup bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 eggs, beaten
  • 2 cups Pumorola sauce
  • 2 cups shredded mozzarella cheese
  • Fresh basil leaves (for garnish)


  • Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
  • Preheat the oven to 375°F (190°C).
  • Dip the eggplant slices in the beaten eggs, then coat them with a mixture of bread crumbs and grated Parmesan cheese.
  • Place the breaded eggplant slices on a baking sheet and bake for 15-20 minutes, or until golden brown and crispy.
  • In a large baking dish, spread a layer of marinara sauce. Add a layer of cooked rigatoni pasta, followed by a layer of crispy eggplant slices.
  • Repeat the layers until all the ingredients are used, finishing with a layer of marinara sauce on top.
  • Sprinkle the shredded mozzarella cheese over the sauce.
  • Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  • Garnish with fresh basil leaves before serving.

Chef Tip: To reduce the bitterness of the eggplant, sprinkle salt on the slices and let them sit for 30 minutes. Rinse the slices and pat them dry before proceeding with the recipe.

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