Eggplant Parmigiana

An Italian casserole of fried sliced eggplant in a casserole of red sauce and two cheeses
Course Main Course
Cuisine Italian
Keyword Eggplant Parmigiana, Fried Eggplant Parmesan Recipe
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings 6
Author Evelyn


To Assemble

  • 1 large eggplant cut into thin slices lengthwise
  • Olive oil
  • 1 lb Mozzarella Cheese sliced or grated
  • 1 cup Parmesan Cheese grated
  • 1/4 cup fresh basil roughly chopped
  • salt to taste
  • black pepper to taste


For the Italian Red Sauce

  • Separate and peel the garlic cloves.   Mince each clove
  • Cover the bottom of a dutch oven with olive oil and heat on med heat.
  • Add garlic and cook for 2 minutes, stirring constantly.
  • Pour in tomatoes and chicken broth
  • Drop in 1 whole peeled carrot. (The carrot will remove the acids of the tomatoes and prevent heartburn from the red sauce)
  • Lower the heat to low and let the red sauce simmer for an hour or even more.
  • Remove carrot and discard before serving.

To Assemble

  • While red sauce is simmering
  • Heat oven to 350 degrees.
  • Fry the eggplant slices in just enough olive oil to cover a large skillet. Only fry 2 to 3 slices at one time about 4 minutes on each side. Drain on paper towels and season with salt and black pepper.
  • Spoon enough red sauce in the bottom of a 9 X 13 casserole dish to just cover the bottom.
  • Place half of the slices of the cooked eggplant over the sauce, cover with more sauce.
  • Top with half of the mozzarella cheese and half of the Parmesan cheese.
  • Layer with remaining eggplant slices, red sauce, mozzarella, and Parmesan cheese in that order.
  • Sprinkle with the chopped fresh basil.
  • Bake for 40 minutes uncovered until cheese is melted and bubbly.
  • Let cool about 10-15 minutes before serving.