Lasagne alla parmigiana – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Region / Locale: Italian Servings: Serves 6
Italy Region / Locale: Italian Servings: Serves 6Lasagne alla Parmigiana is a classic Italian dish that combines the rich, comforting layers of lasagne with the traditional flavor of Eggplant Parmigiana. This dish originates from the heart of Italy, blending the northern appeal of creamy béchamel with the southern tradition of eggplant layered in a succulent tomato sauce. The origins of this dish reflect Italy’s wide-ranging gastronomic tapestry, offering a taste that is both rustic and refined, hearty yet artful.
Ingredients
- Eggplants – 3 medium / 900 g
- Olive oil – 1/4 cup / 60 ml
- Tomato sauce – 2 cups / 480 ml
- Lasagne sheets – 12 sheets / about 250 g
- Ricotta cheese – 1 cup / 250 g
- Parmesan cheese, grated – 1 cup / 100 g
- Mozzarella cheese, shredded – 2 cups / 200 g
- Basil leaves, fresh – 1/2 cup / 15 g
- Salt – to taste
- Black pepper – to taste
Instructions
- Slice the eggplants into 1/4 inch thick rounds, season with salt, and let sit for 15 minutes. Rinse and pat dry.
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Fry eggplant slices until golden brown, about 4 minutes per side. Remove and drain on paper towels.
- In a 9×13 inch baking dish, spread 1/2 cup of tomato sauce. Arrange a layer of lasagne sheets over the sauce.
- Layer with half of the fried eggplant slices, half of the ricotta cheese, one-third of the mozzarella, and a sprinkle of parmesan cheese.
- Add another 1/2 cup of tomato sauce and some basil leaves.
- Repeat with another layer of lasagne sheets, remaining eggplant, ricotta, half of the remaining mozzarella, more parmesan, and more basil.
- Finish with a final layer of lasagne sheets, remaining tomato sauce, the rest of the mozzarella, and parmesan.
- Cover loosely with foil and bake for 20 minutes. Remove foil and bake for another 15 minutes until cheese is bubbly and lightly browned.
- Let rest for 10 minutes before slicing and serving.
Substitutions
- Olive oil -> Canola oil
- Ricotta cheese -> Cottage cheese
- Parmesan cheese -> Grana Padano cheese
Enhancements in the Next Evolution
- Use a homemade tomato sauce with fresh tomatoes for a brighter flavor.
- Experiment with grilling the eggplant instead of frying for a slightly smoky taste.
- Consider adding a layer of béchamel sauce for added creaminess.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
