Italian · Sicily and Campania
Eggplant Parmesan
Melanzane alla Parmigiana is not battered and fried eggplant with tomato sauce. The authentic Sicilian and Campanian version is sliced eggplant, salted and pressed to remove bitterness, shallow-fried in olive oil until golden, then layered with simple tomato sauce, torn basil, and thin slices of fior di latte (not mozzarella di bufala, which is too wet). Baked until the top is bubbling and the layers have unified. Rest before serving.
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I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
800g
globe eggplant
sliced 8mm thick lengthwise
Your own market
Coarse sea salt
Your own market
300ml
extra-virgin olive oil
for frying
Your own market
400g
San Marzano DOP canned tomatoes
Origin · ItalyBosa Foods · Vancouver →
30g
fresh basil leaves
Not yet stocked in British Columbia
4
garlic cloves
minced
Your own market
1 tsp
dried oregano
Not yet stocked in British Columbia
250g
Fior di Latte mozzarella
sliced 5mm
Your own market
80g
Parmigiano Reggiano DOP
aged 24 months, grated
Not yet stocked in British Columbia
60g
fresh breadcrumbs
Your own market
30ml
extra-virgin olive oil
for layering
Your own market
Tellicherry black pepper
Your own market
Each tap is counted, so the stockist sees the demand Provenance sends them.
II
The Method
1
Salt eggplant slices heavily; lay on paper towels 20 minutes to release moisture, then pat dry.
2
Heat oil in a large skillet to 180°C; fry eggplant in batches 2–3 minutes per side until golden, drain on paper towels, and cool slightly.
3
Combine canned tomatoes, minced garlic, oregano, and half the basil in a bowl; season with salt and Tellicherry pepper.
4
Spread thin layer of tomato sauce on the bottom of a baking dish; layer half the eggplant, then half the remaining sauce, then half the mozzarella.
From the canon — Three tomato sauce approaches, each producing a categorically different result: Tomato Sauce: The Three Methods →
5
Repeat with remaining eggplant, sauce, and mozzarella; combine breadcrumbs, remaining basil, and Parmigiano Reggiano, then sprinkle over top and drizzle with 30ml oil.
6
Bake at 200°C for 25 minutes until cheese browns and sauce bubbles at edges.
7
Cool 5 minutes; garnish with fresh basil and serve warm.
IV
Sensory Tests
◇Where it lives or dies. The moment where Parmigiana lives or dies is the frying — the eggplant must be fully cooked through in the frying pan before it ever goes into the oven. Press a finger into the centre of a fried slice: it should yield completely, with no resistance. If it springs back, it needs more time. The oven time is about unifying layers and developing the crust — not finishing the eggplant. Under-fried eggplant will never fully yield in the oven.
Pillar V
Cross-cuisine parallels are part of membership.
The dishes this one teaches you, across the cuisines — on every recipe.
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VI
What to Pour
The pairing
Wine
From British Columbia
Wine
Without alcohol
GT's Synergy Organic Kombucha — Gingerade
Not yet stocked in British Columbia
Non-alcoholic
Why each one works is part of membership — Enter · from $49 a year →
The whole pairingPillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
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Sourced through Provenance