Parmigiana di Melanzane Napoletana
Egg-coated fried aubergines layered with tomato and fior di latte
A Neapolitan family parmigiana with flour-and-egg-coated fried aubergines, tomato sauce, fior di latte, Parmesan and basil.
Plus 20 min for resting after baking; included in the total time below.
Naples, Campania
The regional version.
A documented Neapolitan family version with egg-coated fried aubergines and fior di latte, rather than a claim to one exclusive origin.
- This documented Neapolitan family version coats aubergines with flour and egg before frying.
- Fior di latte, tomato, Parmesan and basil form the layers.
- The aubergines are fried rather than grilled for a lighter adaptation.
Technique: egg-coated fried aubergines layered with tomato and fior di latte
Drain both cheese and fried aubergines before assembly. A thick tomato sauce and a resting period help the layered dish hold together when sliced.
The recipe
Parmigiana di Melanzane Napoletana
Includes 20 min for resting after baking.
Ingredients
Main
Method
- 1
Slice aubergines about 5 mm thick. Lightly salt for 20 minutes and pat very dry. Drain sliced fior di latte.
- 2
Soften onion in olive oil, add passata and simmer for 25–30 minutes until thick; season and add some basil.
- 3
Dust aubergines lightly with flour, dip in beaten egg and fry in batches at about 175°C until golden. Drain thoroughly.
- 4
Heat oven to 180°C. Spread a little sauce in a 25 × 30 cm dish, then layer aubergine, sauce, cheese and basil.
- 5
Repeat, finishing with aubergine, tomato and Parmesan. Bake 30–35 minutes until hot through and lightly browned.
- 6
Rest for 20 minutes before slicing so the layers settle. Serve warm rather than immediately from the bubbling dish.
The version on this page
A documented Neapolitan family version with egg-coated fried aubergines and fior di latte, rather than a claim to one exclusive origin.
- This documented Neapolitan family version coats aubergines with flour and egg before frying.
- Fior di latte, tomato, Parmesan and basil form the layers.
- The aubergines are fried rather than grilled for a lighter adaptation.
Cooking it well
Drain both cheese and fried aubergines before assembly. A thick tomato sauce and a resting period help the layered dish hold together when sliced.
Serving and planning
Serve with salad as a main or in smaller portions as a vegetable course. Other Italian regions use different cheese and coating combinations.
Allow 20 additional minutes for resting after baking. This is included in the total recipe time, alongside active preparation and cooking.
Explore the Italian regional cooking guide for related dishes and pantry notes.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 3 days.
Freezing
Freeze cooked portions for up to 2 months; thaw overnight in the refrigerator. Fresh pasta, vegetables and cheese can soften after thawing.
Reheating
Reheat only the portion required until piping hot throughout. Add a little water if the sauce has thickened.
Keep cooking
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