Judy's Eggplant (Aubergine) Parm

Recipe by skat5762
READY IN: 2hrs 5mins




  • Slice eggplant lengthwise 3/8-inch thick.
  • Salt both sides, and stack upright in colander.
  • Set colander in sink, or set in tray to catch drippings.
  • Let sweat for 30 minutes.
  • Remove, rinse and pat eggplant dry.
  • Place olive oil in pan, about 1 1/2 inches worth.
  • Heat until oil is quite hot, but not smoking.
  • Dredge eggplant on both sides in flour.
  • Place in pan, not overlapping, until golden brown.
  • Flip and continue frying until other side is golden brown.
  • Remove, drain, and place on paper towels.
  • Repeat with remaining eggplant.
  • Meanwhile, as eggplant is being fried, place tomatoes, salt and olive oil in another pan.
  • Turn to low, or low-medium, and let simmer as you fry the eggplant.
  • Cook down until tomatoes are reduced by half.
  • Preheat oven to 400 degrees.
  • Smear bottom and sides of (approximately 11X7 baking dish, ceramic preferred) baking dish with butter.
  • Place a single layer, overlapping, of eggplant in bottom of dish.
  • Dot with cooked tomato.
  • Cover with layer of mozzarella, sprinkle quite liberally with grated parm, and snip basil leaves across.
  • Repeat process, finishing with a layer of eggplant on top.
  • Sprinkle with remaining parm and place dish in upper third of oven.
  • Check dish after 20 minutes.
  • If there is too much liquid being released, remove excess with spoon.
  • Cook for another 15 minutes.
  • Let rest before serving.
  • For a wonderful freezer meal:
  • To freeze: Cover dish with foil and freeze. When frozen you can pop it out of the container and put in a freezer bag if desired. Individual portions can be cut and microwaved as well for a quick meal!
  • To heat: Thaw and preheat oven to 350°F Cover and bake for 20 minutes. Uncover and bake for 10-15 minutes more.