Name: Eggplant (Aubergine) Parmesana
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 8-10 serving(s)
Ingredients: 1 1/4 lbs eggplants, peeled and cut in 1/2 inch slices; salt, to taste; flour, for coating the eggplant slices; 1/4-1/2 cup olive oil; 8 ounces mozzarella cheese or 8 ounces monterey jack cheese, sliced; 1/2 cup parmesan cheese (Fresh is better); 2 tablespoons olive oil; 1/2 cup onion, finely chopped; 1 tablespoon basil, finely cut; 1 teaspoon sugar; 2 cups canned tomatoes, chopped and undrained; 1/2 teaspoon salt; 3 tablespoons canned tomato sauce; pepper, to taste

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Recipe by Trisha W

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Eggplant (Aubergine) Parmesana created by Kay Padgett Struble

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.

Ready In:: 1hr 15mins
Serves:
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ingredients

1 ¹⁄₄ lbs eggplants, peeled and cut in 1/2 inch slices
salt, to taste
flour, for coating the eggplant slices
¹⁄₄ - ¹⁄₂ cup olive oil
8 ounces mozzarella cheese or 8 ounces monterey jack cheese, sliced
¹⁄₂ cup parmesan cheese (Fresh is better)
TOMATO SAUCE
2 tablespoons olive oil
¹⁄₂ cup onion, finely chopped
1 tablespoon basil, finely cut
1 teaspoon sugar
2 cups canned tomatoes, chopped and undrained
¹⁄₂ teaspoon salt
3 tablespoons canned tomato sauce
pepper, to taste

directions

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

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RECIPE MADE WITH LOVE BY

@Trisha W

Contributor

@Trisha W

Contributor

"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."

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photo by Kay Padgett Struble

3/8/2013

Reply
review by Sydney Mike

2/18/2007

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!

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creation by Trisha W

6/4/2004

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.