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Eggplant (Aubergine) Parmesana

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“This is an excellent Italian recipe! It was cooked and served to us for dinner by an older friend. We really enjoyed it - so she gave me her recipe - and I share it with you. I hope you will enjoy it as much as we do.”
READY IN:
1hr 15mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Make the tomato sauce by heating the 2 Tbl of oil and cooking the onions in it until soft- not brown.
  2. Add the rest of the Tomato Sauce ingredients and simmer with the pan partially covered for about 40 minutes.
  3. While that is simmering, oil a shallow 1 1/2- 2 quart baking dish.
  4. Sprinkle both sides of the eggplant slices with the salt.
  5. Let the slices sit on a paper towel 20-30 minutes.
  6. Pat dry, dip in flour, and fry eggplant in the 1/4- 1/2 cup of olive oil.
  7. 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.
  8. Cover and bake at 400 degrees for 20 minutes, then remove lid and bake 10 minutes longer.

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