The Delicious Recipe of “Berenjena a la Parmesana”


Are you a fan of Italian cuisine? Do you enjoy the rich flavors of eggplant and cheese? If so, then you must try the mouthwatering dish called “Berenjena a la Parmesana.” This traditional Italian recipe has gained popularity worldwide for its delectable combination of flavors and textures. In this article, we will explore the origins of this dish, its key ingredients, and provide you with a step-by-step guide to prepare it at home. So, let’s dive in and discover the secrets behind this culinary delight!

The Origins of “Berenjena a la Parmesana”

The dish “Berenjena a la Parmesana” is a variation of the classic Italian dish “Melanzane alla Parmigiana.” It originated in the region of Emilia-Romagna in Northern Italy, which is renowned for its rich culinary heritage. The dish gained popularity during the Renaissance period and has since become a staple in Italian cuisine.

The Key Ingredients

To prepare “Berenjena a la Parmesana,” you will need the following key ingredients:

  • Eggplant: Choose firm and glossy eggplants for the best results. The eggplant serves as the main ingredient and provides a meaty texture to the dish.
  • Tomato Sauce: A rich and flavorful tomato sauce is essential for this recipe. You can either make your own sauce using fresh tomatoes or use a high-quality store-bought sauce.
  • Cheese: Parmesan cheese is the star of this dish. Its nutty and salty flavor complements the eggplant and tomato sauce perfectly. Additionally, you can also use mozzarella cheese to add a gooey and melty texture.
  • Breadcrumbs: Breadcrumbs are used to create a crispy and golden crust on top of the dish. You can use regular breadcrumbs or opt for a seasoned variety to enhance the flavor.
  • Herbs and Spices: Basil, oregano, garlic, and black pepper are commonly used to season the dish. These ingredients add depth and aroma to the overall flavor profile.
  • Olive Oil: High-quality olive oil is used for frying the eggplant slices and adding richness to the dish.

Preparing “Berenjena a la Parmesana”

Now that we have discussed the key ingredients, let’s dive into the step-by-step process of preparing “Berenjena a la Parmesana.”

Step 1: Preparing the Eggplant

Start by washing the eggplants and removing the stem. Then, slice the eggplants into 1/4-inch thick rounds. Sprinkle salt on both sides of the slices and let them sit for about 30 minutes. This process helps remove excess moisture and bitterness from the eggplant.

Step 2: Making the Tomato Sauce

While the eggplant slices are resting, you can prepare the tomato sauce. If you are making your own sauce, start by sautéing garlic in olive oil until fragrant. Then, add fresh tomatoes (peeled and chopped) or tomato puree to the pan. Season with salt, pepper, and herbs like basil and oregano. Let the sauce simmer for about 20-30 minutes until it thickens.

Step 3: Frying the Eggplant

After the eggplant slices have rested, rinse them under cold water to remove the excess salt. Pat them dry with a paper towel. Heat olive oil in a frying pan over medium heat. Fry the eggplant slices in batches until they turn golden brown on both sides. Place the fried slices on a paper towel to absorb any excess oil.

Step 4: Layering the Dish

Preheat your oven to 350°F (175°C). Take a baking dish and spread a thin layer of tomato sauce on the bottom. Arrange a layer of fried eggplant slices on top of the sauce. Sprinkle grated Parmesan cheese and mozzarella cheese over the eggplant. Repeat the layers until you run out of ingredients, ensuring that the top layer is cheese.

Step 5: Baking and Serving

Place the baking dish in the preheated oven and bake for about 25-30 minutes until the cheese is melted and bubbly. Once done, remove the dish from the oven and let it cool for a few minutes. Garnish with fresh basil leaves and serve hot.


1. Can I make “Berenjena a la Parmesana” ahead of time?

Yes, you can prepare the dish ahead of time and refrigerate it. Simply follow the recipe until step 4, and then cover the dish with aluminum foil or plastic wrap. When you’re ready to serve, remove the dish from the refrigerator, let it come to room temperature, and bake it in the oven as instructed.

2. Can I use other types of cheese?

While Parmesan and mozzarella are the traditional cheeses used in this recipe, you can experiment with other types of cheese as well. For example, you can try using provolone or fontina cheese for a different flavor profile.

3. Can I make “Berenjena a la Parmesana” vegan?

Absolutely! You can make a vegan version of this dish by substituting the cheese with vegan alternatives such as nutritional yeast or vegan mozzarella. Additionally, use a plant-based tomato sauce and skip the step of frying the eggplant in oil. Instead, you can bake the eggplant slices until they are tender.

4. What can I serve with “Berenjena a la Parmesana”?

“Berenjena a la Parmesana” is a versatile dish that can be served as a main course or as a side dish. It pairs well with a variety of accompaniments, such as a fresh green salad, garlic bread, or a side of pasta.

5. How long can I store leftovers?

If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3-4 days. Reheat the dish in the oven or microwave before serving.


“Berenjena a la Parmesana” is a delightful Italian dish that combines the flavors of eggplant, tomato sauce, and cheese. With its origins in Northern Italy, this recipe has become a favorite worldwide. By following the step-by-step guide provided in this article, you can easily recreate this delicious dish at home. Whether you’re a fan of Italian cuisine or simply looking to try something


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