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Eggplant Parmesan


This is one of the dishes that have made Italian cuisine well know over the world. Try a few dishes from Southern Italy and you may never want to go home again.


2 lb eggplant
1 egg
1⁄4 c cheese (grated Parmesan cheese)
1 1⁄4 lb tomato (ripe tomatoes)
3⁄4 lb cheese (mozzarella)
  olive oil (for frying)


Slice the mozzarella into thin slices, then strips. Set aside.

Peel the eggplant and slice thin. Press to remove excess juice, then dry for 2 hours. Fry the eggplant, using olive oil rather than safflower or vegetable oil.

While the eggplant is cooking, dice and drain the tomatoes. Then cook in a fresh pan for about 5 minutes, or until softened. Be liberal with basil as the tomato turns to paste with stirring.

Now place the tomato sauce into a baking dish. Beat an egg and mix into the tomato sauce. Next, arrange the eggplant over the sauce and cover with cheese. Layer on a few basil leaves and a bit more mozzarella. Continue layering until you're out of ingredients.

Bake at 275°F/135°C for about an hour.

4 servings
Preparation time
Cooking time
Total time
1 hour, 35 minutes


Parmigiano reggiano is the Italian name for Parmesan cheese.


Italian cuisine

moderate, comfort
appetizer, main course
Italian food recipes