Epplant Parmesan in Fresh Tomato Basil Sauce

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“If you are a lover of eggplant or have never tryed it, I urge you to make this recipe, it is just fantastic! Dryed bread crumbs may be used in place of the panko bread crumbs and two (28-ounce) cans whole plum tomatoes can be used in place of the fresh tomatoes, but fresh is better! To save time prepare the tomato sauce up to 2 days in advance. The eggplant slices can be broiled in the oven instead of frying in oil if desired.”
2hrs 30mins

Ingredients Nutrition


  1. Sprinkle the eggplant with salt, the set over a cookie rack with a baking sheet underneath to drain for about 30 minutes.
  2. While the eggplants are draining, make an X in the bottom of each tomato with a small sharp knife.
  3. Set a pot of boiling water over the stove and transfer the tomatoes in the pot; boil for 1 minute then set in a colinder to drain.
  4. When the tomatoes are cool enough to handle peel off the skins, then chop coarsley.
  5. Puree the fresh tomatoes in a blender for about 30 seconds.
  6. Heat about 4-5 tablespoons olive oil in a large heavy pot over medium heat, add in the onions and garlic with red pepper flakes; saute for about 5 minutes (the sauce can be made up to 2 days in advance and refrigerated).
  7. Add in the tomato puree with fresh chopped basil.
  8. Simmer uncovered for 1 hour (or more) or until slightly thickened, season with salt and pepper.
  9. Set oven to 375 desgrees (oven to second-lowest position).
  10. Grease a 13 x 9-inch baking dish.
  11. In a shallow bowl sift together flour with 1 teaspoon salt (I use seasoning salt) and black pepper to taste.
  12. Lightly beat eggs in another bowl.
  13. In a third bowl mix together the panko bread crumbs and 1/2 cup Parmesan cheese.
  14. Working with one slice of eggplant at a time, dredge first in flour shaking off any excess, then dip into the eggs, letting any excess eggs drip off, then dredge into the panko mixture until evenly coated.
  15. Repeat with remaining slices.
  16. Transfer the eggplant to sheets of waxed paper arranging in one layer.
  17. Heat 1-1/2 cups olive oil in a large deep skillet over medium high heat.
  18. Fry the eggplant slices until golden brown on both sides (if desired you can broil the eggplant instead of frying).
  19. Transfer to paper towels to drain.
  20. Spread about 1 cup of the cooked tomato sauce in the bottom of the baking dish.
  21. Arrange 1/3 of the eggplant slices in one layer over the sauce (overlapping slightly if necessary).
  22. Cover the eggplant with about 1/3 of the remaining sauce (about 1-1/2 cups).
  23. Then cover with 1/3 of the mozza slices.
  24. Continue layering with eggplant slices, sauce and mozza cheese.
  25. Sprinkle with 1 cup grated Parmesan cheese.
  26. Bake UNCOVERED until the cheese is melted and golden and the sauce is bubbling, about 30-40 minutes).
  27. Delicious!

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