Eggplant (Aubergine) Parmesana

Recipe by Trisha W
READY IN: 1hr 15mins
SERVES: 8-10




  • 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.