Eggplant Parmigiana – Johnny Di Francesco

Melanzane Alla Parmigiana – Eggplant Parmigiana

Serves 6

  • 700 g (1 lb 9 oz) sliced eggplant (aubergine), 5 mm/1⁄4 in thickness
  • Plain (all-purpose) flour, to dust
500 ml (17 fl oz)
  • Vegetable oil, for frying 1 l (35 fl oz)
  • Napoli sauce (300 g (101⁄2 oz)
  • Grated Parmesan cheese 500 g (1 lb 2 oz)
  • Buffalo ricotta cheese
  • 25-basil leaves
300 g (101⁄2 oz)
  • Fine breadcrumbs
  • 2 balls buffalo mozzarella cheese


Lightly salt the sliced eggplant and leave on a wire rack to rest for 1 hour.

Preheat the oven to 180°C (350°F).

Dry the eggplants, then dust evenly with the flour.

Heat the oil in a deep-fryer or large deep saucepan to 175°C (347°F). Deep-fry the eggplant until golden, then set aside to cool.

Place a small amount of Napoli sauce in a terracotta dish. Layer the eggplant, breadcrumbs, Napoli sauce, Parmesan, ricotta and basil. Repeat the process twice more.

Top with buffalo mozzarella, then cover with baking paper and foil. Place in the oven and cook the parmigiana for 30 minutes.

Serve hot.


Recipe and image from Food of Naples by Johnny Di Francesco of 400 Gradi.

Food of Naples – Johnny Di Francesco

In his newest book, Johnny Di Francesco shares his love of traditional Neapolitan food.

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