Wednesday, October 12, 2011

Italy: Eggplant Parmigiana

This was my contribution to the Potluck Luncheon at LittleGrouch's Preschool today. I know this is different from the widely known U.S. version of "Eggplant Parmigiana"that's served in Italian restaurants in the here.  I am not claiming to be an expert on Italian cooking but I think this is much more like the original dish. Of course, it is preferable to use fresh, ripe tomatoes, fresh basil and garlic for the sauce. But due to time restrictions I had to take a short cut with the canned stuff. The addition of egg slices in this recipe surprised me a little but it was a nice additional texture in the dish. Whether a traditional dish or not, this casserole sure is tasty. It's a great vegetarian main dish and a great choice for a potluck or buffet, too, as it can be served hot, lukewarm, or cold - just as you prefer. Serve it with some crunchy bread like ciabatta to soak up all the delicious sauce.

Ingredients (4-6 servings):
2 large eggplants (about 1.5 kg), sliced lengthwise, 5 mm thick
olive oil
1  14.5-ounce can diced tomatoes
1  15-ounce can tomato sauce
1  8-ounce can tomato sauce
2-3 tbsp dried basil
1 tbsp garlic powder
black pepper
175 g grated parmesan
450 g mozzarella, sliced
3 hardboiled eggs, sliced

Sprinkle eggplant slices with salt, place on a plate, cover with a second plate. Let stand at least 1 hour. Pat eggplant dry. Spray two large skillets with olive oil and heat over medium heat. Working in batches, fry eggplant slices for 1-2 minutes per side, until browned. Spray skillets with oil for each batch. For the sauce, mix together diced tomatoes, tomato sauce, basil, garlic powder, pepper, and salt. Preheat oven to 350F. Spread a little bit of tomato sauce on the bottom of a 9" by 13" casserole dish. Place 1/4 of the eggplant slices in the dish, sprinkle with 1/4 cup of parmesan. Top with 1/4 of the parmesan, 1/3 of the egg slices, and some tomato sauce. Proceed in this manner until all ingredients are used up. Top casserole with remaining parmesan. Bake casserole for about 40 minutes. Let stand 10 minutes before serving.


  1. Eggplant parm is one of the best! Love this!

  2. This sounds like a dish I would really love! Can't get enough of eggplant right now =)