Eggplant Parmesan

Jorge Chávez
Feb. 22, 2016

Courtesy of Da Antonio
Serves Four


  • 12 slices eggplant, 14 oz.
  • 17.5 oz. mozzarella cheese
  • 2 cups Parmesan cheese
  • 2.5 cups tomato sauce
  • 5 Tbsp. breadcrumbs
  • 2 eggs
  • 1/2 cup flour
  • 9 basil leaves
  • Pinch of salt
  • 7 Tbsp. extra-virgin olive oil

Preparation (First prepare tomato sauce)

  1. Wash eggplant and cut into quarter-inch pieces.
  2. Coat the pieces with flour, then egg, and then breadcrumbs.
  3. Fry in olive oil until golden. Remove from pan and drain excess oil. Add salt to taste.
  4. Cut the mozzarella in strips, grate the Parmesan, and cool the tomato sauce.
  5. Combine half the tomato sauce and 7 Tbsp. of olive oil in a blender and process for one minute.
  6. Cut one eggplant lengthwise one-tenth-of-an inch-thick, heat the slices on both sides and cool.
  7. Grease a mold with a little butter, and arrange the slices along the sides.
  8. Add three layers of the breaded eggplant, slices of mozzarella, plain tomato sauce and Parmesan.
  9. Fold the ends of the eggplant slices over the top to cover.
  10. Cover with aluminum foil and bake at 350 F. for 10 minutes.
  11. Meanwhile, heat the tomato sauce olive oil mixture and pour some in a dish.
  12. Top with the prepared eggplant and garnish with basil leaves.

Tomato Sauce

  • 2 lbs. whole peeled tomatoes
  • 5 oz. diced onion
  • 3.5 oz. basil
  • 1 1/2 Tbsp. extra-virgin olive oil
  • Dash of salt
  • Dash of sugar


  1. Sautée the onion in olive oil and add the tomatoes, salt and sugar.
  2. Simmer for 45 minutes.
  3. Add the basil and prepare in food processor


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