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Eggplant (Aubergine) Parmesan

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“This is a very man friendly recipe because it's loaded!! You can make it without the meat sauce, but my D/H loves it with the meat, actually I do too. This is a recipe I made up years ago because my special brother-in-law grew so many eggplants in his garden and we ate alot of eggplant!!!”
READY IN:
3hrs
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. TO MAKE SAUCE: In large dutch oven; Fry garlic & onion; add chop meat and brown, breaking up into small pieces; drain and return to pan. Add tomatoes, sauce, paste, sugar and spices. Bring to boil; cover and simmer about 1 hour.
  2. Salt eggplant slices on both sides.
  3. Place in colander to drain for about 30 minute.
  4. Pat dry.
  5. Preheat oven to 350.
  6. Heat oil in fry pan (don't be skimpy with the oil) Dip each slice of eggplant in egg& then coat with breadcrumbs.
  7. Fry each side until a light golden brown, then place on paper towel until all slices are fried.
  8. You will have to replace the oil after a few batches because it becomes very dark& nasty.
  9. When all eggplant has been fried and drained on paper towels you will start the arrangement process.
  10. Spread a thin layer of sauce on bottom of large baking tray.
  11. Arrange some eggplant slices, some Ricotta cheese, some mozzarella, some parmesan and some sauce.
  12. Keep layering in this order (usually about 3 layers).
  13. Cover top with sauce.
  14. Bake about 40 minutes.
  15. Take out of oven& sprinkle mozzarella cheese on top& cover with foil& let sit for about 10 minutes.
  16. FORGOT TO ADD: Mix Ricotta with beaten eggs and salt and pepper until creamy.

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