Eggplant Parmesan Recipe

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An easy Italian dish - great way to use eggplant and fresh tomatoes.
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Servings: 3 x 3 inch square serving
  • 2 pounds eggplant (2 medium sized)
  • 1 cup flour for coating
  • 2 tablespoons oil for frying (canola or olive oil)
  • 1/2 cup parmesan cheese
  • 2 cups mozzarella cheese, sliced thin
  • salt and pepper to taste
  • 4 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 pound tomatoes, fresh or canned, chopped with their juice
  • salt and pepper to taste
  • a few leaves of fresh basil or parsley
Container:9x11 baking dish
1 hr
45 mins
2 hrs
  • Cut eggplants into rounds, approximately 1/2 inch wide, peeled or unpeeled.
  • Sprinkle with salt and leave to drain in colander for at least 1 hour.
  • In a medium saucepan, heat oil and add onion.
  • Cook over medium heat until translucent, 5-8 minutes.
  • Stir in garlic and tomatoes (add 3 tablespoons of water if using fresh tomatoes).
  • Season with salt and pepper.
  • Add basil or parsley.
  • Cook 20-30 minutes.
  • Purée in a food processor.
  • Pat eggplant dry with paper towels.
  • Place flour in a flat pan and toss eggplant to coat.
  • Heat 2 tablespoons of oil in a large frying pan.
  • Add one layer of eggplant and cook over low-medium heat with the pan covered until soft and lightly browned.
  • Turn and cook the other side.
  • Remove from pan to a paper towl and repeat with remaining slices.
  • Preheat oven to 350°.
  • Grease a 9x11 baking dish.
  • Spread a small amount of the tomato sauce on the bottom of the pan. (approximately 1/2 cup.)
  • Cover with a layer of eggplant.
  • Sprinkle with parmesan and season with salt and pepper.
  • Cover with a layer of mozzarella.
  • Spoon on more tomato sauce and repeat until all ingredients are used, ending with tomato sauce and a sprinkling of parmesan cheese.
  • Drizzle with olive oil and bake for 40-45 minutes or until cheese is golden brown and bubbly.
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