Eggplant Parmigiana
Cuisine: Italian
Author: Kitchens
Prep time: 40 mins
Cook time: 30 mins
Total time: 1 hour 10 mins
  • 2 small eggplants; unpeeled cut into 1/4-inch slices across
  • 2 eggs lightly beaten with a little water
  • 1 1/2 Cups bread crumbs, flavored
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1 clove garlic, peeled and halved
  • 3/4 Cup olive oil
  • 20 ounces tomatoes, canned
  • 1/3 Cup tomato paste
  • 2 Tablespoons minced fresh basil
  • 1 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1 Cup grated Parmesan or Parmigiano-Reggiano cheese
  • 1/2 pound whole milk mozzarella cheese, thinly sliced (fresh if possible)
  1. Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and pepper. Refrigerate 20 minutes.
  2. In a large saucepan, saute garlic in 2 tablespoons oil for 1 minute, until just softened but not burned.
  3. Remove garlic and add tomatoes, tomato paste, basil, salt and pepper. Cover and simmer 30 minutes.
  4. Preheat oven to 350 degrees F.
  5. Brown eggplant in 1/4-inch oil in a large skillet. Drain on paper towels. Allow to cool about 5 minutes.
  6. Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, Parmesan and mozzarella, alternately.
  7. End with mozzarella on top.
  8. Bake, uncovered, for 30 minutes.
  9. Serve while hot or warm, but may be frozen and reheated in the oven for 25 minutes (when defrosted). Cut into portions with a sharp knife and use a spatula to portion onto plates. It cuts better when allowed to cool about 15 minutes.
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