Parmigiana di Melanzane

Parmigiana Di Melanzane an authentic Italian Dish by Award Winning Chef Marco Saracino to Celebrate the 5th Eddition of Italian Cuisine week organized by Counslate of Italy in Karachi. #FoodFusion #HappyCookingToYou #ItalianCuisineWeek #mediterraneandiet #chefmarcosaracino

Select Language


  • Pyaz (Onion) 1 medium
  • Fresh basil leaves 7-8
  • Baingan (Eggplant) round 4 large
  • Namak (Salt)
  • Tamatar (Tomatoes) 3 medium
  • Olive oil extra virgin 2 tbs
  • Namak (Salt) to taste
  • Kali mirch (Black pepper) crushed to taste
  • Fresh basil leaves 5-6
  • Water ½ Cup or as required
  • Anday (Eggs) 2
  • Maida (All-purpose flour) 1 Cup or as required
  • Cooking oil for frying
  • Mozzarella cheese grated
  • Parmesan cheese (halal)


Peel onion,chop & set aside.

Chop fresh basil leaves & set aside.

Slice off the cap & peel alternatively then cut into even slices slices,sprinkle salt generously,place heavy object and let it drain for few hours to remove bitterness of eggplants.

Chop tomatoes & set aside.

In a saucepan,add olive oil,onion & sauté for a minute.

Add tomatoes & mix well.

Add salt,black pepper crushed & mix well.

Add fresh basil leaves & mix well.

Add water and mix well,cover & cook on medium flame for 25-30 minutes then blend the mixture with the help of hand blender and let it cool completely.

Add eggs,whisk well & set aside.

Pat dry all eggplant slices and coat with all-purpose flour & dust excess flour.

In frying pan,heat cooking oil & fry eggplant slices from both sides until golden brown.


In baking dish,add prepared tomato sauce,fried eggplant slices,prepared tomato sauce,mozzarella cheese,parmesan cheese,fresh basil leaves,fried eggplant slices,prepared tomato sauce,mozzarella cheese and parmesan cheese.

Bake in preheated oven at 180C until cheese melts (10-15 minutes).

Garnish with fresh basil leaves & serve!

You May Also Like