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Eggplant Baked With Cheeses

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“This recipe is a specialty of Italy's southern regions! Preparation time does not include the hour needed for salted eggplant slices to drain.”
1hr 45mins

Ingredients Nutrition


  1. Cut eggplant into 1/2-inch slices, then sprinkle with salt & let drain about 1 hour.
  2. To make the tomato paste, cook onion in oil until translucent, then stir in garlic & tomatoes (if using fresh tomatoes, add 3 tablespoons water).
  3. Season to taste, then add basil.
  4. Cook tomato paste 39 minutes, then puree.
  5. Pat eggplant slices dry, then coat lightly in flour.
  6. Heat a little oil in a large nonstick frying pan.
  7. Add one layer of eggplant & cook over low to moderate heat, with pan covered, until eggplant slices soften.
  8. Turn slices & cook on other side, then remove from pan & repeat with remaining slices.
  9. Preheat oven to 350 degrees F, & grease a wide, shallow baking dish.
  10. Spread a little tomato sauce in bottom of baking dish, then cover with a layer of eggplant.
  11. Sprinkle with a few teaspoons of Parmesan, then season to taste with salt & pepper, & cover with a layer of mozzarella before spooning on more tomato sauce.
  12. Repeat until all ingredients are used up, ending with a layer of tomato sauce & a sprinkling of Parmesan.
  13. Sprinkle with a little olive oil & bake abour 45 minutes, until golden & bubbling.
  14. Serve & enjoy!

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