Eggplant Parmigiana

6 reviews, 4.7 star(s). 100% would make again

Ready in 1 hour 15 minutes

Healthy and delicious eggplant main dish


1/2 cup onion; chopped
1/4 cup celery; chopped
1 clove Garlic; minced
2 tbsp olive oil
1 can tomatoes; cut up, or equivalent fresh tomatoes, peeled and cut up
1/3 cup tomato paste
1/2 tsp salt
1/4 tsp black pepper
1 tsp parsley flakes
1/2 tsp dried oregano; crushed
1 bay leaf
1/4 cup all-purpose flour
1/2 tsp salt
1 medium eggplant; peeled and cut crosswise in 1/2" thick slices
1 egg; beaten
1/4 cup vegetable oil
1/2 cup Parmesan cheese; (1-1/2 oz.), grated
1 package mozzarella cheese

Original recipe makes 6



Slice the eggplant crosswise. Sprinkle with salt and stand upright for 30-60 minutes. Rinse and pat dry. This makes the eggplant tender and less bitter, and it will absorb less oil.

For tomato sauce: Saute the onion, celery and garlic in oil in a large skillet until tender. Add the tomatoes, tomato paste, salt, pepper, parsley, oregano and bay leaf. Simmer uncovered for about 15 minutes or until desired consistency. Remove bay leaf and set aside. Proceed with eggplant.

Eggplant: Combine flour and salt. Dip eggplant in egg, then in seasoned flour. Sauted eggplant slices in hot oil in large skillet for 3 minutes on each side, adding more oil if necessasry. Drain slices well on paper towel.

Place 1/2 of eggplant in single layer in 10 x 6 x 2-inch baking dish, cutting slices to fit. Sprinkle with 1/2 of Parmesan cheese, 1/2 sauce and 1/2 mozzarella cheese. Cut remaining mozzarella into triangles. Repeat layers.

Bake, uncovered, at 400 degrees for 15 to 20 minutes or until hot.

Adapted from The Sinatra Celebrity Cookbook, edited by Barbara and Frank Sinatra.

Verified by stevemur
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Calories Per Serving: 427 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

Didn't quite follow the recipe, I never do, but turned out pretty good. They key steps were followed (salting the eggplant prior to cooking) is an important one to follow. The rest is really up to taste and method of baking. Well done, marked as favorite!
claudegbeaudoin 3y ago

I doubled the sauce and used home canned tomatoes and it came out perfect. Definitely worth the time!
Chan1821 3y ago

It's a pretty long process if you ask me (equivalent to making lasagna) but totally worth the effort. Made this for a family dinner and it was a huge hit! Will certainly make this again.
Sambr 3y ago

The best eggplant Parmesan I've ever had.
Marc13pp 4y ago

This is fantastic!!! You need to double the sauce but it turned out perfect
Chan1821 5y ago

Even my brother-in-law, the world's pickiest eater, thought this dish was delicious. [I posted this recipe.]
HonBon 6y ago

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