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Parmigiana di melanzane
Layer the aubergine slices in a colander with coarse salt, weigh them down and leave 1 hour. Rinse quickly and pat completely dry.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Parmigiana di melanzane take?
3 hr all in — 45 min prep, 1 hr 15 min cook, 1 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 portions. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Gluten-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Saucepan, Baking tray.
How much salt do I put in?
The recipe lists Salt at 2 tbsp (coarse, for salting the slices).
What can I use instead?
Frying the aubergine → Grilling the slices. Lighter but less rich and less traditional. Brush with oil first.
Any tips from this recipe?
Squeeze the drained mozzarella in a cloth; wet cheese makes a watery bake. It is at its best the next day, at room temperature.
Can I prepare this ahead?
It is at its best the next day, at room temperature.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.