Eggplant Parmigiana Recipe

Eggplant Parmigiana

Eggplant Parmigiana

I’ve been using this eggplant Parmigiana recipe for the past 15 years and I’m always getting complimented on it, so I thought I’d share it here. Enjoy!


2 Small Eggplants; unpeeled cut into 1/4−inch rounds

2 Eggs; lightly beaten
1−1/2 Cup Bread crumbs
1/2 Teaspoon Salt

1/8 Teaspoon Pepper
1 Garlic cloves peeled and halved
3/4 Cup Olive oil

20 Ounce Crushed Tomatoes, canned
1/3 Cup Tomato paste
2 Tablespoon Minced basil
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 Cup Grated Parmesan cheese
1/2 Pound Mozzarella cheese; thinly sliced


After you have sliced your eggplants, put them in a colander, sprinkle some salt over them and allow to sit for at least 20 minutes to remove as much water from the eggplant as possible.

Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and pepper.

Refrigerate 20 minutes.

In a large saucepan, sauté garlic in 2 tablespoons oil for 1−2 minutes.

Remove garlic and add tomatoes, tomato paste, basil, salt and pepper.

Cover and simmer 30 minutes.

Preheat oven to 350F.

Brown eggplant in 1/4−inch oil in a large skillet.

Drain on paper towels.

Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, Parmesan and mozzarella, alternately.

End with mozzarella on top. Bake, uncovered, for 30 minutes.

Bring out of the oven, allow to cool for 15 minutes and then serve and enjoy!

You can find recipes like this one in my Italian Cookbook which features authentic Italian Recipes which are fairly easy to make and are delicious! (if you have Amazon Kindle Unlimited, you can read it for free!!)

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