Tracy, who has been welcoming travelers to Tuscany for years, has a gift for sharing the region’s culinary traditions with warmth and authenticity.
Eggplant (Melanzane) Parmigiana is not just a dish; it invites us to appreciate simple ingredients and their stories. Tracy shares her beloved recipe for this Tuscan classic—perfect for recreating a taste of Italy in your own kitchen until you can experience the real thing.
Eggplant Parmigiana: A Tuscan Classic
Ingredients:
- 2 medium-sized eggplants (about 2 pounds)
- 10 ounces of Mozzarella, grated or sliced
- 6 ounces grated Parmesan or Grana Padano
- Large can of crushed tomatoes
- 1 clove garlic
- Extra virgin olive oil
- A handful of fresh basil leaves
Directions:
- Top, tail, and peel the garlic. Slice lengthwise and remove the bitter shoot.
- Heat the oil in a deep frying pan. Add the garlic as is or crush it for a stronger flavor. When it turns straw-colored (but not brown), add the crushed tomatoes and a few torn basil leaves.
- Once the sauce begins to boil, lower the heat and cover loosely with a lid, allowing some moisture to escape.
- Meanwhile, heat your griddle pan. Top and tail the washed eggplants and slice them lengthways about ¼ inch thick. Discard the first thin slice with too much skin.
- Grill your eggplant slices until quite soft, sprinkling with a bit of salt. Set aside on a plate as they finish.
- When all eggplant is cooked, turn off the tomato sauce and check its seasoning.
- To assemble: Lightly oil your baking dish, then layer with eggplant. Cover with a ladle of tomato sauce, then add mozzarella, parmesan, and fresh basil leaves.
- Repeat these layers until all ingredients are used, finishing with tomato sauce and cheese on top.
- Bake at 350°F for about 30 minutes, then let stand for 10-15 minutes before serving.
This dish can be enjoyed immediately or assembled and frozen uncooked, to be thawed and savored later. Tracy suggests pairing this rich, comforting dish with a glass of Pinot Noir, Sangiovese, or Barbera.
The Story Behind the Dish
In Tuscany, food tastes better when it’s shared. That’s why cooking classes have become such a meaningful part of the UnTours experience here.
Tracy often takes guests to local markets, introducing them to farmers and producers who have been perfecting their craft for generations. When you know who grew your eggplant or made your cheese, the meal becomes about connection, not just consumption.
These connections extend beyond the kitchen. Summer evenings in Tuscany might include impromptu gatherings at neighboring vineyards. What begins as a simple dinner can transform into a night of storytelling, laughter, and music under the stars—the kind of unplanned moment that defines slow travel.
Whether you’ve visited Tuscany before or it’s still on your wish list, this eggplant parmigiana offers a taste of the region’s unhurried approach to life. It reminds us that the best flavors emerge when we take our time—a philosophy that extends well beyond the kitchen.
Buon appetito!
Experience the flavors of Tuscany firsthand with UnTours’ Food and Wine Week trips, where you’ll unpack once and savor each moment, from morning market visits to evening wine tastings—all while creating connections that transform how you experience Italy.