Eggplant Parmesan Recipe/ Aubergine Parmigiana

A classic Italian dish, this features blissfully tender sliced eggplants layered with melting mozzarella, fresh parmesan and a good homemade tomato sauce


2 lbs (about 2 large) Eggplants
Salt and Pepper
3 whole peeled Tomatoes
Finley Chopped Onion
2 crushed Garlic cloves
Olive oil
1/2 cup fine dry breadcrumbs
Mozzarella cheese, sliced into 1/4 inch rounds
Grated high quality Parmesan cheese
1 packed cup of fresh basil leaves

How to prepare:

Cut the eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with the remaining eggplant, salting, until all eggplant are in the colander and let them drain for 20 minutes. Rinse with cold water.

While the eggplant is draining, prepare the tomato sauce. Crush the tomato until it gets saucy. Pre-heat some vegetable oil and sauté the onion and garlic then add the tomato sauce with some salt and pepper to taste. Bring to a boil then heat and simmer for a few minutes until it gets a little thick. Add the basil leaves and stir.

Pre-heat the oven to 200 C/400F

Place the eggplant slices in a non-stick pan and brush them with olive oil then place in the oven for 10-15 minutes until they get soft.

Place the eggplants in a greased Pyrex sheet and then add the mozzarella, the tomato sauce and the parmesan mixed with the breadcrumbs on top of them accordingly.

Bake for about 20-25 minutes until golden brown and bubbly.

Serve with some pasta and side salad if desired.

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1 Response to Eggplant Parmesan Recipe/ Aubergine Parmigiana

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