Timballo di Melanzane

Two Layer Eggplant Parmigiano
Serves 4


  • 2 medium eggplants (sliced lengthwise into ¼ inch slices)
  • tsp kosher salt (more to taste)
  • tsp freshly ground black pepper(more to taste)
  • ½ cup all-purpose flour
  • 2 large eggs
  • 1 cups extra virgin olive oil
  • 1 cups canned tomato puree
  • 1 cup grated Parmigiano-Regianno cheese
  • 3 ounces fresh mozzarella cheese, thinly sliced
  • 10 fresh basil leaves


Sprinkle salt all over the eggplant slices.  Place the eggplant slices between paper towels, place a baking sheet weighted down with a heavy pot on top. Let stand for 2 to 3 hours allowing the paper towel to absorb the liquid from the eggplant.

Line a baking sheet with paper towels.  Heat a 10-12 inch ridged griddle or grill pan over medium-high heat. Sprinkle the eggplant with pepper and grill until the eggplant is wilted, about 30 seconds on each side. Transfer eggplant to the lined baking sheet to drain. Let cool.

Spread flour on a large plate. Beat the eggs in a large shallow bowl. Dredge each eggplant slice in the flour, shaking any excess back into the bowl, dip in the eggs, turning to coat and place on a large platter or baking sheet.

Line another baking sheet with paper towels. Heat the oil in a 10-12 inch skillet over medium heat until it simmers (about 6 minutes). Gently place a few of the eggplant slices in the oil and fry until golden (about 1 minute per side). Remove and place on the lined baking sheet to drain.

Lightly coat the bottom of a 9 x 13 inch baking dish with 2 tablespoons of the tomato puree. Sprinkle with ¼ cup of Parmigiano. Place a layer of eggplant in the dish. Cover the eggplant slices with tomato puree, spreading it evenly. Top with the mozzarella cheese and basil leaves. Sprinkle a bit of salt and pepper and 1/4 Parmigiano. Repeat.

Refrigerate uncovered for 24 hours. Preheat oven to 375 degrees. Remove the baking dish from refrigerator and spoon off any excess liquid or grease accumulation. Bake until the cheese is golden and sauce is bubbling (about 30 minutes). Let rest for 15 minutes before serving.