Eggplant Parmigiana

  • Active Time 15m
  • Total Time 1h 45m
  • Rating ****

Serves 8


  • For Sauce:
  • 1 large garlic clove, finely chopped
  • 3 tablespoons olive oil
  • 2 - 14 ounce cans tomatoes, or 10 ounces very ripe tomatoes, peeled
  • 2 tablespoons tomato paste
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh parsley
  • For Eggplants:
  • 4 eggplants
  • 1/4 cup all-purpose flour
  • 1/2 cup olive oil
  • 6 ounces mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese


FOR SAUCE: In a large frying-pan, cook garlic in oil until tender and aromatic. Add tomatoes, tomato paste, salt, pepper and herbs. Bring to a boil and simmer for about 1 hour, or until sauce is thick and reduced by half.

FOR EGGPLANTS: Meanwhile cut eggplants into thin slices. Sprinkle with salt and allow to drain for 1 hour. Preheat oven to 400 degrees. Pat eggplants dry and dust with flour. Heat 1/4 cup oil in frying-pan and fry slices over moderately high heat until lightly browned on both sides. Add more oil as necessary.

TO ASSEMBLE: Cut mozzarella into thin slices. Cover bottom of an oiled gratin dish with a thin layer of tomato sauce and add a layer of eggplant and one of mozzarella. Spoon on more sauce, add another layer of eggplant and mozzarella and sprinkle with Parmesan. Repeat. Bake in oven for 30 minutes.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 843

nutrition information per serving

348 calories; 24g total fat; 14mg cholesterol; 628mg sodium; 26g carbohydrates; 8g fiber; 12g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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