Eggplant Parmigiana

Eggplant presented with fresh basil leaves.

Many styles of Eggplant Parmigiana have been made and written about, but the original recipe still stands tried and proven. This is a dish that you just have to go with and enjoy, don’t count calories or you can miss the moment of sheer enjoyment as your palate will dance with delight. Buon Appetito!

Preheat oven to 400F or 180 C.  Serves 12 persons.


  • 1 medium onion
  • 2 Tbsp Extra Virgin Olive Oil (EVOO)
  • 2 28 oz or 2 720 grams Tomato Sauce ( De Cecco or Fratelli)
  • 1 tsp salt
  • 1/4 cup milk
  • 8 Basil leaves (a few extra for presentation)

Delicious Tomato Basil Sauce for the Eggplant Parmigiana

In a medium size pan, sauté onion in olive oil for 5 minutes on medium low. Add tomato sauce, salt, milk (helps to reduce acidity of sauce which comes from the processed seeds.) Allow to simmer for 20 minutes. Add basil leaves to sauce at end of simmering time.


  • 1 liter of vegetable oil
  • 1 Eggplant(2 if small) peeled and sliced into 1/3 inch round slices.
  • 1 Tbsp Salt
  • 1 cup Flour
  • 2 eggs (raw) beaten
  • 1/2 cup milk
  • 2 cups mozzarella
  • 1/2 cup parmesan cheese

    After dredging the eggplant slices from four to egg batter (two times), add to hot oil to fry until golden brown.

(Some stores may sell eggplant slices already grilled and may be used instead.) Otherwise, wash,  peel and slice eggplant. Lightly salt all slices and set aside in colander for about 1 hour to allow for bitter water to come out from eggplant. Pat dry eggplant slices with paper towel.
Heat oil in a frying pan oven medium heat for 4 minutes.
Beat raw eggs. Add milk and continue to beat mixture until combined.
Take a slice of eggplant and dredge into flour then dip into the egg mixture, back again into flour and one last time into egg mixture. Place dipped and dredged eggplant into hot oil. Fry until both sides are golden. Remove from hot oil once golden and place onto a paper towel to absorb excess oil. Continue to follow same procedure for all eggplant slices.

Alternate sauce, fried eggplant and mozzarella until the pan is 3/4 full.

In a large baking pan ladle the pre made tomato sauce into pan, enough to cover the bottom of the pan. Organize 6-8 slices of fried eggplant into bottom of pan. Ladle sauce again into baking pan so that the eggplant are lightly covered in sauce. Layer with mozzarella and 2 tablespoon`s of parmesan cheese. Continue to follow assembling order until all eggplant has been used.

Place into a preheated oven of 400 F allow to bake for 30 minutes. Take out of the oven and allow to set for 30 minutes before eating.

Serve after allowing the eggplant to rest for at least 30 minutes. Extra delicious the day after!