Deep-Dish Eggplant Parmigiana

  • Servings : 6-8
  • Prep Time : 5m
  • Cook Time : 35m
  • Ready In : 40m


  • 3 firm, medium eggplants
  • Salt
  • Olive oil, for shallow frying
  • 1 1/2 pounds fresh mozzarella, diced into small pieces
  • 1 12 cups freshly grated Parmigiano Reggiano cheese
  • 2 quarts pomodoro sauce, such as Rachael's Pomodoro Sauce
  • A handful of basil leaves
  • A handful of flat leaf parsley, finely chopped


Step 1

Pre-heat the oven to 375°F. Heat a shallow layer of oil in a 12-14-inch skillet over medium to medium-high heat. Fry the eggplant for 2-3 minutes on each side until light golden. Drain on paper towels.

Step 2

Place a layer of sauce in a casserole dish. Top with a third of the eggplant, a few spoonfuls of sauce, a third of the mozzarella and the Parmigiano Reggiano and a few leaves of torn basil. Repeat two more times.

Step 3

Bake the eggplant for 35-40 minutes, until the top is brown and bubbly. Top with minced parsley and serve (let rest before cutting with a serrated knife). Serve with green salad alongside or as a first course.

Recipe Type: Ingredients: ,
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Spring Rolls

  • Baingan ka Bhurta (Eggplant Curry)

  • Iced Cappuccino

  • Sandra Lee Pink Cheer

  • Oat Meal Chocolate Chip Cookies