This recipe comes from my Aunt Rose, who makes the best eggplant parmigiana. Her secret is that she bakes it, so it’s less greasy than the traditional fried eggplant parm. When we were kids we always went to my Aunt Rose’s house for Easter. She would make the traditional ham dinner, but she always had an Italian side dish. I fell in love with her eggplant parmigiana and I finally got the details on how she makes it.
Aunt Rose’s Eggplant Parmigiana
eggplant, sliced into thin rounds
tomato sauce (click here for recipe)
Italian cheese blend
Slice the eggplant into thin rounds. Dredge them in flour, dip them in egg, then into breadcrumbs. Arrange on a plate and refrigerate for at least an hour.
When you are ready to cook, preheat oven to 375 degrees F.
Prepare a baking sheet with baking parchment and a generous amount of olive oil. Place the eggplant in a single layer on the baking sheet.
Bake for 20 minutes. Turn them over and bake for another 20 minutes.
Prepare a baking dish (I use a Pyrex dish) by spreading on a little tomato sauce as a base. Arrange a layer of the baked eggplant, spoon a little dollop of tomato sauce onto each round and sprinkle with a little parmesan cheese. Build up layers until you use all the eggplant. Then cover the top with a softer cheese such as mozzarella or an Italian blend.
Bake at 425 degrees F. until the cheese in brown and bubbly, about 10-15 minutes.
- Be generous with the olive oil as the eggplant will absorb quite a bit.
- Use regular olive oil, not extra virgin. Regular olive oil is better for cooking. EVOO will smoke.
- Don’t use too much sauce. You want to be able to taste the eggplant.
- Don’t smother it in cheese, use it as an accent.
- If you are serving this as dinner, you can make a pasta side dish. When I eat this for lunch, I eat it as is, just the eggplant.
You can see me make this eggplant parmigiana recipe in this video. The recipe starts at 2:12.
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