Easy Eggplant (Aubergine) Parmigiana

Easy Eggplant (Aubergine) Parmigiana created by AcadiaTwo

Use your favourite marinara sauce! This is so easy and good you'll wonder why you avoided trying it. From "The Sopranos" The one hour of prep time includes 30 minutes of draining.

Ready In:
2hrs 30mins
Serves:
Units:

ingredients

directions

  • Trim the eggplants and cut them into 1/4 inch thick slices.
  • Layer the slices in a colander, sprinkling each layer with salt.
  • Let drain for 30 minutes.
  • Rinse the eggplant and pat dry.
  • Pour about 1/2 inch oil a large deep skillet and heat over medium heat.
  • Fry the slices, in a single layer, turning once, until browned on both sides.
  • Drain on paper towels.
  • Preheat the oven to 350.
  • Spread a thin layer of tomato sauce in a shallow baking dish.
  • Make a layer of eggplant slices, overlapping them slightly.
  • Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
  • Repeat the layering, ending with eggplant, sauce, and grated cheese.
  • Bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted.
  • Let stand for 10 minutes before serving.
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RECIPE MADE WITH LOVE BY

"Use your favourite marinara sauce! This is so easy and good you'll wonder why you avoided trying it. From "The Sopranos" The one hour of prep time includes 30 minutes of draining."

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  1. dijmyers333
    Just got back from Italy and the chef had us baking the eggplant so the dish wouldn't be so oily. We laid a thin layer of crumbs under each layer of the eggplant that gave it a slightly crispy texture. The dish was heavenly! A winner for sure and super easy!
  2. junkmail
    This was my first time making anything with eggplant. The whole family loved it.... even my young kids who can be picky at times.
  3. AcadiaTwo
    Easy Eggplant (Aubergine) Parmigiana Created by AcadiaTwo
  4. AcadiaTwo
    Yum! I love eggplant and this recipe is true comfort food! I used fresh mozzarella in it which gave it that extra enhancement. Next season when the eggplants are flourishing in my vegetable garden, I know I will be making this recipe again and again. Made in Memory of BB's DH Ed.
  5. La Dilettante
    I can't tell you what a hit this was at supper tonight. My husband and I thought it tasted just like a Tuscan pizza, without the crust! Truly a (healthy!) meal in itself. I'll be making this often, Barefoot!
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