Eggplant Parmigiana

by on April 16, 2013 » Add the first comment.
Print Friendly, PDF & Email

2016-03-25 17.50.11 Ingredients

  • 1 eggplant – peeled and cut into 1/4 inch slices
  • Marinara sauce
  • Grated cheddar cheese
  • Sliced Provalone or Mozzarella cheese
  • 1/2 onion (finely diced)
  • 2 garlic cloves – sliced paper thin
  • 1/4 CU coarsely chopped fresh basiltionally, Parmesan recipes also use Ricota cheese. Check out for our recipe on making your own homemade cheese. This does not have the exact taste of Ricotta, but we like it better. The main thing is that it does not melt, and it is fun and real easy to make.
  1. Peel eggplant
  2. Place sliced eggplant on wire rack over top of the sink
  3. Sprinkle both sides liberally with salt
  4. Let rest 30 minutes
  5. Rinse slices very well or the final dish will be too salty
  6. Spread 2 TBL marinara over bottom of a baking ramikin
  7. Heat large skillet to about 350º and cook eggplant slices 3 minutes for each side
  8. Place one of the slices in the ramekin
  9. Spread with 2 TBL marinara2016-03-25 18.11.30
  10. Sprinkle with a bit of shredded cheddar
  11. Place other slice on the cheese
  12. Spread more marinara
  13. Put sliced Provalone over top of marinara
  14. Sprinkle with garlic and onion
  15. Sprinkle with a bit more cheddar
  16. Drizzle with a bit of EVOO
  17. Put 2-3 toothpicks in so it doesn’t slide apart
  18. Bake at 350º for about 30 minutes
  19. Top with shreds of Parmesan and a few chiffonades of basil
  20. Serve with Italian bread

Find more like this: Grandpa's Use Only

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.