Recipe by: Maurizia Debiaggi
Source: Family Recipe
Serves: 6-8


  • 3 medium eggplants
  • Olive oil
  • 1 mozzarella cheese (200 g )
  • 200 g tomato sauce
  • 100 g grated parmesan
  • salt


  • Slice eggplants lengthwise, about one centimeter thick. Salt them and let it loose the bitter water.(1h)
  • Preheat the oven (180 C)
  • Place the eggplants on a baking tray covered with parchment paper and, using a brush, grease them with olive oil.
  • Bake for about 20 minutes or until they become soft.
  • Cut the mozzarella into stripes and let them drain on a colander.
  • Put a little tomato sauce on the eggplant slices, a teaspoon of Parmesan cheese and, at one end some stripes of mozzarella.
  • Roll up the eggplant slice on itself.
  • Put all the rolls in a baking dish, sprinkle with a little tomato sauce and grated parmesan cheese. Let it brown in a hot oven (180 C) for 10 minutes.

Download PDF version here: Italian Melanzane alla Parmigiana Maurizia Debiaggi