Luca's Eggplant Parmesan

READY IN: 4hrs 33mins
Recipe by Manami

I received a trial magazine from Coastal Living and I found this amazing recipe by Chef Jeff Jackson in the 11/2007 edition. It's a bit labor intensive but can be made in steps over a couple of days and is well worth it! Even the test kitchen and Coastal Living staff agree that this is one of the best eggplant dishes they've eaten! Haven't allowed for cooling.

Top Review by Diplo-mom

This Eggplant Parmesan was truely outstanding! My DH, DD, and DS all loved it which is huge in itself. The flavors melded beautifully and the was gorgeous to look as as well. My DH does not normally like Eggplant Parmesan but said he would eat this again and again. Wish I could give it more stars!

Ingredients Nutrition


  2. Season both sides of eggplant slices with 1-1/4 tsps salt; let stand at least one hour.
  3. Pat eggplant dry with paper towels, and sprinkle with pepper and remaining 1/2 tsp salt.
  4. Heat oil in a large non-stick skillet over medium-high-heat.
  5. Add eggplant slices; cook 3 minutes or until browned.
  6. Turn slices over.
  7. Cover, reduce heat to medium, and cook for 25 minutes or until eggplant is soft.
  9. Preheat oven 225ºF.
  10. Sprinkle cut side of tomatoes with salt and pepper.
  11. Place tomatoes, cut side down, in bottom of a 13 x 9 inch baking dish.
  12. Top with oregano and remaining ingredients.
  13. Cover with foil, bake at 225ºF for 2 hours.
  14. Remove from oven, and cut slits in top of foil, allowing steam to escape.
  16. Heat a nonstick skillet over medium heat.
  17. Add pancetta; cook 6 minutes or until crisp.
  18. Add garlic, and cook 1 minutes.
  19. Remove from pan.
  20. Heat oil in pan over medium-high heat.
  21. Add bread; saute 5 minutes or until toasted.
  22. Remove from pan, and add to pancetta mixture.
  23. Cool to room temperature.
  24. Toss with parsley, Parmesan and parsley.
  25. ASSEMBLY:.
  26. Preheat oven to 375°F.
  27. Place eggplant slices on a jelly-roll pan.
  28. Top each with tomato half and 1 piece burrata or mozzarella.
  29. Bake at 375° for 7 minutes or until thoroughly heated and cheese starts to melt.
  30. Place on a platter, and drizzle oil over cheese.
  31. Top evenly with basil and Parmesan.
  32. Sprinkle with Pangrattato.
  33. Enjoy with a nice robust wine!

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