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A Seriously Authentic Antipasti ~ Eggplant Parmigiano

This isn't the first or the last Eggplant Parmigiano recipe you'll come across.

It may be however, the last one you'll ever want.

If for you, Eggplant Parmigiano is all about refreshing flavors, eggplant without all that excess breadcrumb coating, fresh cheeses and herbs in a medley of purely genuine awesome flavors,

And you can't stand the thought of;

fried eggplants in a thick coating breadcrumbs that get all soggy or eggplants soaking up all that excess oil, then you've come to the right place.

So no, this isn't your main stream American take on Eggplant Parmigiano. In fact, the mainstream variety is exactly why I've never made this dish before now.

And now that I've learned how it's actually made, (thank you Tuscany) I'll never stop.

Thick eggplant slices that roast to softness in olive oil, layered with made from scratch tomato sauce, slices of fresh mozzarella cheese, Parmigiano Reggiano and slivers of fresh basil all baking together to a gooey goodness. here is all what I love about food.

And evidently so do the boys.

They asked for it in their lunchbox as their last-day-of-school meal. Now that my friend, for a mum like me is a win all around!



Recipe for

Eggplant Parmigiano

Makes 6 stacks

Shopping list:

2 purple, glossy eggplants – just shy of 1 lb each

1-1/2 to 2 cups Basic tomato sauce

1/2 cup E.V. Olive oil

12 fresh Basil leaves

1 lb. fresh Mozzarella – cut into ¼” thick, 12 slices

12 tsp shredded Parmigiano Reggiano


Preheat the oven to 425 deg F

Line a 11” x 17” baking tray with Al. foil. Spray with non-stick baking spray.  

Eggplant: Cut away the ends - just near the base and as close as the woody top as possible. Cut the eggplant into equal  ½” thick slices. In a single layer, place the eggplant slices on the sheet.

Liberally brush olive oil on each side of the eggplant. Sprinkle with salt and pepper. Flip over and repeat. Bake in the hot oven for 12 minutes. Flip over with a metal spatula and bake for another 12 minutes until the eggplant is soft and golden brown.

Basil: Just before ready to use, roll up the leaves and thinly slice (chiffonade)


In a roasting pan or 9” x 13” baking pan, line up the 6 largest eggplant slices in 2 rows.

Top each slice with :

2 tbs tomato sauce & 1 tsp basil

1 slice mozzarella and 1 tsp Parmigiano Reggiano cheese

Repeat with:

1 slice eggplant

2 tbs tomato sauce & 1 tsp basil

1 slice mozzarella and 1 tsp Parmigiano Reggiano cheese & 2 tsp breadcrumbs

Bake in hot oven for 15 minutes until all the cheese is melted and gooey.

To serve, top each stack with 1 tbs tomato sauce, a sprinkle of basil and 1 tsp toasted breadcrumbs. Look at all those veggie juices! Wonderful!

To serve, top each stack with 1 tbs tomato sauce, a sprinkle of basil and 1 tsp toasted breadcrumbs.


Recipe for

Basic Tomato Sauce

Shopping list – Makes approx. 4 cups

1 medium Spanish red onion

3 qty 15 oz cans (good quality) Organic diced tomatoes

1/3 cup olive oil

5 garlic cloves, peeled

1 small carrot

Marjoram or Oregano sprigs (to yield 3 tbs leaves)

½ tbs salt


Onions: Peel, discard skin, and end. Chop into ¼” pieces.

Garlic: Slice very thin and set aside.

Carrot: Peel and grate using a vegetable grater

Herbs: Separate the leaves from the stalks and using clean fingers crush to release fragrant oils.


In a heavy bottom pan, heat the olive oil on medium-high heat until it is hot and you see ripples.

Add the garlic and onions and on medium-low heat sauté for about 10 minutes until the onions have softened but have not browned.

Add the grated carrot and herbs. Sauté for a minute or so.

Add the tomatoes. Simmer with the lid on the pan on medium-low heat for 30-35 minutes.

Taste and adjust seasonings.

Using an immersion hand/stick blender, the process for a few minutes to slightly crush but do not puree.

Use in myriad recipes as called for. It will freeze well for several weeks.



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