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Egglant Parmesan


  • 3 medium eggplants, cut crosswise into 1/2″ slices
  • Olive oil
  • 1 large onion, finely chopped
  • 1 large clove garlic, minced
  • 1 & 1/2 teaspoons dried oregano
  • 1 28 oz can crushed tomatoes
  • 1 Tablespoon red wine vinegar
  • 1/2 cup fresh basil leaves (packed)
  • Salt and freshly ground pepper
  • 1/2 cup grated Parmigiano cheese
  • 1/3 cup fine dry bread crumbs
  • 1 Tablespoon chopped fresh oregano

Step by Step Instructions

Preheat oven to 450° degrees. Brush both sides of eggplant slices with oil, place in single layer on two or more baking sheets. Bake until undersides are golden brown, 10-15 minutes, turn and bake other side. Set aside. Reduce oven to 375°

Meanwhile, in large saucepan over medium heat, add 2 T olive oil and onion, Saute until soft, add garlic and dried oregano and saute another 30 seconds. Add tomatoes. Cover, reduce heat to low and simmer 15-20 minutes.
Add vinegar, basil, salt, pepper to sauce. Into a baking dish, spoon small amount ot sauce, then add scattering of parmigiano, then a single layer of eggplant. Repeat, ending with sauce and parm. In small bowl, combine bread crumbs and oregano with sprinkling of olive oil. Add to top.
Bake until bubbly and center is hot, 30-45 minutes. Remove from heat and allow to rest 5 minutes before cutting.

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