Eggplant Parmesan
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Cook time: 
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Serves: 4-5
Better known here as la parmigiana, this is Ivana’s version of the classic Neapolitan dish.
  • 4 long eggplants
  • 1 clove of garlic
  • 500ml tomato sauce (passata di pomodoro)
  1. Peel 4 long eggplants and cut them lengthwise as thinly as possible (less than a millimetre if possible).
  2. Take a colander for draining pasta and make a layer of the slices, sprinkle a little bit of salt on them, make a layer of paper towels, then put another layer of eggplant slices, more salt, and repeat until you have used all the slices. Leave for an hour or two.
  3. While you’re waiting, lightly sautèe 1 clove of garlic in the bottom of a pan in olive oil.
  4. After five minutes, add 500mL tomato sauce (passata di pomodoro), and cook over a low flame for an hour.
  5. Remove the slices and fry them until almost golden in olive oil. Put these on a plate, put a layer of paper towels, another layer of slices, until all slices are used.
  6. In a buttered pan, put down a thin layer of tomato sauce, then a layer of eggplant slices placed very close but not overlapping.
  7. Put another layer of sauce (a little thicker), then a layer of grated parmesan cheese, then small pieces of fresh mozzarella distributed at 2cm intervals. Put down another layer of eggplant slices, and repeat like this until all the eggplant slices are used.
  8. Cook in an oven heated to 180 degrees for 15-20 minutes.
Recipe by The student guide to Perugia at