Scrigno di Melanzane con Penne alla Parmigiana Eggplant Parcel with Penne, Tomato, Mozzarella & Parmigiano Reggiano
- Dec 1, 2024
- 7 min read
Updated: 1 day ago
Scrigno di Melanzane con Penne alla Parmigiana
Story of the Dish
Serves: 4
Preparation: 45 minutes
Cooking: 50 minutes
Story of the Dish
This dish takes the fundamental flavors of Parmigiana di Melanzane—eggplant, tomato, basil, mozzarella and Parmigiano Reggiano—and transforms them into a composed pasta course.
Instead of layering the eggplant in the traditional manner, thin slices are grilled and used to create an individual parcel. Inside, penne are finished directly in a concentrated tomato sauce, enriched with Parmigiano and mozzarella, then enclosed in the eggplant and baked.
The technique is designed around contrast: lightly caramelized eggplant outside, properly al dente penne inside, concentrated tomato, melted cheese and the freshness of basil.
The most important element is moisture control. The filling must be rich and creamy, but never wet, otherwise the parcel collapses when unmolded.
Ingredients
For the Eggplant
2 large Italian eggplants
3 tbsp extra-virgin olive oil
Kosher salt
Freshly ground black pepper
For the Tomato & Basil Sauce
1 can (28 oz) whole peeled San Marzano tomatoes
3 tbsp extra-virgin olive oil
2 garlic cloves, lightly crushed
8 fresh basil leaves
Kosher salt
Freshly ground black pepper
For the Penne
12 oz penne rigate
1½ cups prepared tomato sauce
6 oz fresh mozzarella, thoroughly drained and cut into small cubes
¾ cup finely grated Parmigiano Reggiano
¼ cup finely grated Pecorino Romano
6 fresh basil leaves, torn by hand
1 tbsp extra-virgin olive oil
½–¾ cup reserved pasta water, as needed
For the Finish
¾ cup tomato sauce
½ cup Parmigiano Reggiano
Extra-virgin olive oil
Small fresh basil leaves
Professional Mise en Place
Before cooking the pasta, everything must be ready.
Drain the mozzarella for at least 1–2 hours in the refrigerator. Excess whey is one of the main reasons preparations like this become watery.
Pass or crush the tomatoes.
Grate the Parmigiano and Pecorino very finely.
Slice the eggplants lengthwise into approximately ⅛-inch slices.
Bring a large pot of salted water to a boil.
Preheat the oven to 375°F.
Have four individual 4-inch molds or ramekins ready.
Preparing the Eggplant
Lightly salt the eggplant slices and place them on a rack for approximately 20 minutes.
Pat them completely dry.
Brush each slice very lightly with extra-virgin olive oil.
Heat a grill or cast-iron grill pan until very hot.
Grill the eggplant for approximately 1–2 minutes per side, until flexible and lightly caramelized.
Do not overcook it.
The slices must remain strong enough to contain the penne without tearing.
Set aside and allow to cool.
The Tomato Sauce
Heat the extra-virgin olive oil over medium-low heat.
Add the crushed garlic and allow it to perfume the oil without browning.
Add the tomatoes and season lightly with salt.
Cook uncovered for approximately 25–30 minutes, stirring periodically.
The objective is a concentrated sauce with enough body to cling to the penne.
Remove the garlic.
Add the basil during the final few minutes of cooking.
Taste and correct the seasoning.
Reserve approximately ¾ cup for finishing the parcels.
Cooking the Penne
Cook the penne rigate in generously salted boiling water.
Remove them approximately 3 minutes before al dente.
Reserve at least 1 cup of pasta water.
Meanwhile, place approximately 1½ cups of tomato sauce in a wide sauté pan.
Transfer the penne directly into the sauce.
Add approximately ¼ cup pasta water and increase the heat.
Toss continuously for 1–2 minutes.
The starch released from the penne must emulsify with the tomato and olive oil. The sauce should become glossy and adhere tightly to every piece of pasta.
This is particularly important because the penne will undergo a second cooking inside the eggplant.
Remove the pan from the heat while the pasta is still noticeably firm.
Add the Parmigiano Reggiano and Pecorino Romano.
Toss vigorously.
Add the torn basil.
Finish with 1 tbsp excellent extra-virgin olive oil.
Allow the penne to cool for approximately 5 minutes.
Only then fold in the diced mozzarella.
The finished pasta should be extremely flavorful, glossy and relatively dry. There should be no loose tomato sauce sitting at the bottom of the pan.
Building the Scrigno
Lightly oil four individual molds.
Line each mold with 4 overlapping slices of grilled eggplant, arranging them so the ends extend beyond the rim.
The entire interior of the mold should be covered.
Place a small spoonful of tomato sauce at the bottom.
Add a first layer of penne.
Sprinkle lightly with Parmigiano Reggiano.
Add several small pieces of mozzarella.
Add more penne until the mold is completely filled.
Press very gently with the back of a spoon—not enough to crush the pasta, just enough to eliminate large air pockets.
Finish with another light dusting of Parmigiano.
Fold the overhanging eggplant slices over the penne, overlapping them to completely seal the parcel.
Brush the surface lightly with extra-virgin olive oil.
Baking
Bake at 375°F for approximately 18–20 minutes.
During baking, the mozzarella melts into the penne while the Parmigiano helps bind the interior.
Remove from the oven and let the parcels rest in their molds for 5–7 minutes.
Do not unmold them immediately.
That resting period allows the internal structure to stabilize.
Invert each mold carefully onto an oven-safe plate or tray.
Final Gratinatura
Spoon a controlled amount of tomato sauce over the center of each scrigno.
Sprinkle with freshly grated Parmigiano Reggiano.
Return to a 425°F oven for approximately 4–5 minutes, just until the Parmigiano begins to melt and the tomato becomes intensely aromatic.
Do not bury the entire eggplant under cheese.
You should still see the grilled, slightly caramelized exterior.
Restaurant Plating
Place the Scrigno di Melanzane in the center of a warm plate.
The eggplant should remain clearly visible around the exterior, with the overlapping slices giving the parcel its architectural appearance.
Place a stripe of concentrated tomato sauce across the top.
Finish with a restrained amount of Parmigiano Reggiano and one small basil leaf or basil crown.
Add a few drops of high-quality extra-virgin olive oil immediately before service.
No unnecessary garnish.
The presentation should immediately communicate melanzana, pomodoro, Parmigiano and basil.
But the surprise is inside.
When the guest cuts through the grilled eggplant, the parcel should open to reveal distinct penne rigate coated in tomato, melted mozzarella and Parmigiano. The pasta must remain visibly al dente rather than compressed into a soft filling.
The Critical Technique
There are three separate cooking stages:
Penne: cook approximately 3 minutes under al dente.
Pan: finish for only 1–2 minutes in the tomato sauce.
Oven: complete the cooking inside the eggplant.
If the penne are completely cooked before entering the parcel, they will become overcooked during baking.
The mozzarella must also be very dry. Never put freshly opened mozzarella directly into this preparation.
And the tomato sauce must be reduced properly. This dish needs concentrated tomato flavor, not liquid.
Wine Pairing
Etna Rosso DOC
Nerello Mascalese works particularly well because its acidity handles the tomato and cheese while its mineral character complements the lightly charred eggplant.
A Cerasuolo di Vittoria DOCG would be another excellent Sicilian pairing, particularly if you want something slightly rounder and more fruit-driven.
Chef Gianluca’s Recommendation
Use penne rigate, not penne lisce.
The ridges capture the concentrated tomato sauce and grated cheese, which becomes particularly important once the pasta is enclosed inside the melanzana.
I would also keep the mozzarella primarily inside the center of the scrigno rather than mixed excessively throughout the pasta. You want the penne to remain individually recognizable, with pockets of melted mozzarella appearing as the guest cuts into it.
The final result should eat like Penne alla Parmigiana enclosed inside a grilled eggplant: caramelized melanzana outside, properly al dente penne inside, intense San Marzano tomato, melted mozzarella, Parmigiano Reggiano and fresh basil.
Servings and Timing
Servings: 4. Prep Time: 20 minutes. Cook Time: 30 minutes. Total Time: 50 minutes. Actual timing may vary slightly with ingredient size, equipment, and the specific cooking method used in the recipe.
Recipe Information
Servings: 4. Prep Time: 20 minutes. Cook Time: 30 minutes. Total Time: 50 minutes. Actual timing may vary slightly with ingredient size, equipment, and the specific cooking method used in the recipe.
Chef Tips
Prepare every ingredient before cooking so temperature and timing remain under control. Season progressively, taste before the final adjustment, and use the visual and textural cues in the method rather than relying only on the clock. When a sauce is involved, finish the principal ingredient in the sauce whenever appropriate so the flavors integrate instead of sitting separately on the plate.
Mistakes to Avoid
Avoid overcrowding the pan, rushing browning, or using excessive heat to compensate for insufficient time. Do not add all the seasoning at once, and do not overcook delicate ingredients while waiting for another component to finish. Keep the preparation organized so the dish reaches the table at its intended temperature and texture.
Serving and Presentation
Serve the dish immediately at the temperature intended by the recipe. Keep the presentation natural and focused on the principal ingredient. Use garnishes only when they are edible and already connected to the flavors of the dish; avoid decorative elements that add color but no culinary purpose.
Wine Pairing
Friulano: almond notes and balanced acidity complement savory Italian dishes. Ribolla Gialla: mineral freshness keeps the palate lively. Pinot Bianco: restrained fruit and texture support delicate sauces. Chianti Classico: acidity and savory red fruit work with tomato, cheese, and roasted flavors. Barbera d'Asti: bright acidity refreshes the palate and handles richer preparations.
Nutrition per Serving
Approximate nutrition per serving: 540 calories, 0.63 oz protein, 2.54 oz carbohydrates, 0.71 oz fat, 0.28 oz saturated fat, 0.14 oz fiber, 0.18 oz sugars, 620 mg sodium, and 55 mg cholesterol. Values vary with the exact ingredients and portion size.
Storage and Reheating
Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently with a small amount of stock, water, or sauce as appropriate. Avoid repeated reheating because it damages texture and can dry proteins or overcook starches.
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