“A recipe from Parma that has been often named Eggplant Parmesan.”
1hr 35mins

Ingredients Nutrition


  1. Begin by making a tomato sauce. Heat the 4 T. olive oil over medium heat. Add onion and garlic and cook until beginning to soften about 5-7 minutes.
  2. Add the canned and fresh tomatoes, and the next 5 ingredients (parsley through wine). Simmer for 15-20 minutes, until reduced slightly.
  3. Meanwhile, prepare the white sauce (bechamel). Heat the 2T of butter in a skillet over medium heat. After foam has subsided, add 2T flour. Stir continually, and cook 2-3 minutes. Remove from heat and add milk slowly. Return to heat and bring to boil. Mixture will thicken, season with salt and pepper.
  4. Thinly slice eggplants lengthwise. Boil in a large saucepan of water for 5 minutes. Drain on paper towels and pat dry.
  5. Prepare the casserole: Pour half of the tomato sauce into a greased casserole dish. Cover with half of the eggplants and 1 T olive oil (drizzled). Cover with half the mozzarella, prosciutto, and herbs. Repeat layers.
  6. Cover all with Bechamel sauce. Sprinkle with parmesan.
  7. Bake at 375 for 35-40 minutes or until golden on top.

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