Eggplant (Aubergine) Parmesana

Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

This is an excellent Italian recipe! It was cooked and served to us for dinner by an older friend. We really enjoyed it - so she gave me her recipe - and I share it with you. I hope you will enjoy it as much as we do.

Ingredients Nutrition

Directions

  1. Make the tomato sauce by heating the 2 Tbl of oil and cooking the onions in it until soft- not brown.
  2. Add the rest of the Tomato Sauce ingredients and simmer with the pan partially covered for about 40 minutes.
  3. While that is simmering, oil a shallow 1 1/2- 2 quart baking dish.
  4. Sprinkle both sides of the eggplant slices with the salt.
  5. Let the slices sit on a paper towel 20-30 minutes.
  6. Pat dry, dip in flour, and fry eggplant in the 1/4- 1/2 cup of olive oil.
  7. Pour enough of the tomato sauce in the baking dish to cover the bottom about 1/4" deep, then layer the eggplant, Jack cheese,& parmesan cheese.
  8. Cover and bake at 400 degrees for 20 minutes, then remove lid and bake 10 minutes longer.
Most Helpful

4 5

This was my 3rd eggplant recipe that I've ever made [all since joining ZAAR!] & I've now removed that 'fruit' from my 'Don't Ever Eat!' list to my 'Make-It-Again-From-Time-To-Time' list!! I did add another 1/4 cup of onion & just a bit more basil, but that's all, & I was very pleased with the results, as were my guests! Thanks for sharing!