Classic eggplant Parmesan

Plenty of Italian flavors in this eggplant Parmesan. This recipe is so good there would not be leftovers.


1 eggplant (large, about 2 pounds)
3⁄4 c olive oil
2 c tomato sauce (canned, if you wish)
1⁄2 t basil (dried)
1⁄2 t garlic (powder)
1⁄4 c cheese (grated Parmesan)
8 oz cheese (sliced)


  1. Peel the eggplant. Cut into 1/4-inch slices. Purge with Kosher salt sprinkled liberally on both sides of the eggplant for 30 minutes. Rinse in cold water, and roll up in paper towels to dry.
  2. Preheat oven to 400°F.
  3. Heat olive oil in a large skillet over a medium-high heat. Fry the eggplant slices on both sides,until brown. Drain well on paper towels.
  4. Place a layer of eggplant slices into a shallow baking dis. Cover with some of the tomato sauce, a sprinkle of basil and garlic powder, a little of the Parmesan cheese, and some of the Mozzarella. Repeat layers until all ingredients are used, ending with the Mozzarella cheese.
  5. Bake, uncovered, for 15 to 20 minutes.
Total time
1 hour, 5 minutes
Cooking time
Preparation time
4 servings


Serve warm as a meatless main.


North American and Italian fusion

moderate, bake
vegetables, dinner
American food recipes
Food in U.S.A.