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Eggplant (Aubergine) Parmesan

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“From "Vegetarian Meat and Potatoes Cookbook" and bakes the eggplant instead of frying. Of course soy cheese can be used instead of dairy.”
1hr 25mins

Ingredients Nutrition


  1. Preheat oven to 375. Put eggplant slices on lightly oiled baking sheet and bake, turn once, until soft (~15 minutes). Remove from oven and set aside.
  2. Heat the oil in a large skillet over medium heat. Add the onion and garlic, cover and cook, sirring a few times until softened (~5 minutes). Stir in the tomatoes, parsley, basil, oregano, and salt and pepper to taste and simmer for 10 minutes. Remove from heat.
  3. Spread a layer of the tomato sauce over the bottom of a 2 1/2 quart casserole dish. Top with a layer of eggplant slices and sprinkle with a small amount of the Parmesan and mozzarella. Continue layering until the ingredients are used up, ending with a layer of sauce sprinkled with remaining cheese.
  4. Bake until hot and bubbly (~40 minutes). Let sit for 10 minutes before serving.

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