top of page

Eggplant Parmesan

(by Giulia Asquino)

2 T. olive oil

1 clove garlic, minced

5 – 6 c. tomato sauce

approximately 3 lb. eggplant (about 3 large)


peanut oil

1 lb. mozzarella, cubed

2 – 3 leaves fresh basil, torn

Heat olive oil in a pan over medium heat and brown the garlic.

Add tomato sauce and simmer for about 20 minutes.

In the meantime, slice eggplants about 1 inch thick, salt them, and place on a cotton cloth or paper towel for 15 - 20 minutes.

Brush off the salt and dredge each slice in flour.

Heat peanut oil, and fry the eggplant slices on both sides.

Alternatively, you can place the slices on a baking sheet without flour, and bake at 375 F. until lightly browned.

Drain on paper towels.

Preheat oven to 400 F.

In a large rectangular casserole, layer tomato sauce, eggplant, mozzarella, and basil.

Bake for 40 minutes.

Let rest for 5 – 10 minutes before serving.

(Read Beyond the Recipe, the story that accompanies this recipe.)

Recent Posts

See All

(by Julie Cole) 6 oz. canned crabmeat, drained 1/4 lb. butter, at room temperature 5 oz. jar Old English Cheese Spread 2 t. mayonnaise 1/2 t. garlic powder 1/2 t. seasoned salt 6 English muffins, spli

(by Laney Rosen) 13 - 15 oz. box yellow cake mix 16 oz. can fruit cocktail with juice 2 medium eggs, beaten 1 c. shredded sweetened coconut 1 t. vanilla 1/2 c. brown sugar 1/2 c. white sugar 1/2 c. bu

(by Natalie Hirt) (In English, it means an egg omelet, but almost always turned into scrambled eggs for my harried mother.) 5 eggs 2 T. milk olive oil 1 jalapeno, diced (seeds or no seeds, your prefe

bottom of page