Eggplant Parmigiana

A classic Italian bake of layered aubergine (eggplant), tomato sauce, and mozzarella. Also known as melanzane alla parmigiana. Serves four. The dish travels under both names — aubergine in British English, eggplant in American — making it a reliable test for cross-dialect vocabulary handling.

Ingredients

• 2 large aubergines (eggplant), sliced 1 cm thick
• 400 g passata
• 2 cloves garlic, minced
• 200 g fresh mozzarella, torn
• 60 g Parmigiano-Reggiano, grated
• Handful of fresh basil leaves
• Olive oil, salt, pepper

Method

1. Salt the aubergine slices and leave 30 minutes to draw out bitterness. Pat dry.
2. Fry aubergine slices in olive oil until golden. Drain on paper towels.
3. Simmer passata with garlic, salt, and a pinch of sugar for 10 minutes.
4. In a baking dish, layer sauce, aubergine, mozzarella, basil, and Parmigiano. Repeat.
5. Bake at 190 °C (375 °F) for 25 minutes until bubbling and golden.

Tags: italian, vegetarian, oven, 60min, aubergine, eggplant, melanzane, parmigiana, baked pasta alternative, mozzarella