Eggplant Parmigiana


2 large eggplants, skinned and sliced into 1/2 inch slices
6 tbs olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
1 tbs fresh basil, chopped
1 tsp dried oregano
1 tsp dried thyme
1 green pepper, seeded and chopped
1 (28oz) can plum tomatoes
1 (6 oz) can tomato paste
kosher salt and fresh cracked black pepper to taste
2/3 cup fresh grated Parmesan cheese
1 cup mozzarella cheese (more if desired)
  • Peel and cut the eggplant into 1/2 inch slices.
  • Add the egg plant to a colander and sprinkle liberally with kosher salt. Let stand for at least 30 minutes. This will cause the eggplant to loose excess moisture.
  • After 30 minutes, rinse the eggplant well and dry with paper towels.
  • In a medium sauce pan saute the onion and garlic in  3 tbs of olive oil, just until onions are translucent.
  • Add the basil, oregano, thyme, green pepper, tomatoes, tomato paste, salt and pepper to taste.
  • Simmer over low heat for 1 hour.
  • Spread a few tbs of the sauce on the bottom of a large casserole or baking dish.
  • Place 1/2 of the eggplant slices in the casserole dish. Cover with sauce.
  • Add the remaining slices of eggplant, then cover with remaining sauce.
  • Top with Mozzarella cheese, the sprinkle with the Parmesan.
  • Bake uncovered in a preheated 400 degree oven for 30 to 40 minutes or until the cheese is lightly browned and bubbling.




20 min


1 min


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