Malanzane alla Parmigiana (Eggplant Parmigiana)


Being able to just hang out in Florence has been really nice. This weekend, I’ll be staying in Florence which I’ve missed doing for the past two weekends. While I love travelling and I am obsessed with the other cities I’ve been to so far, nothing compares to my life in Florence. I love my apartment, my friends, the food, the people, my classes, the architecture…everything! Tomorrow we’re going on a trip that our program provides to the aquarium in Genoa and then Sunday we’re going to a Fiorentina soccer game!

Anyways, back to the food. Eggplant Parm has always been one of my favorite meals. So, when I found out we were making it in my Italian Vegetarian Cooking class, I was pretty pumped. And, the eggplant wasn’t breaded so it was a little healthier!

2013-02-25 17.14.47



  • 750 g eggplants, sliced thin
  • 300 g tomato sauce
  • 75 g grated parmesan cheese
  • 150 g mozzarella, diced
  • salt & pepper to taste
  • olive oil to fry, as needed


  • salt the eggplant and let sit for at least 30 minutes to extract excess water from the eggplant. after the 30 minutes, rinse the salt off and pat dry.
  • pan fry the eggplant until both sides are browned. make sure the oil is very hot so that the eggplant does not soak up the oil right away
  • in a mould, layer eggplants, tomato sauce, mozzarella, and parmigiano
  • bake at 180 degrees Celcius for 15-20 minutes. (it should be a little more baked-looking than in my picture)
  • ENJOY!