Eggplant Parmigiana



  • tomato sauce (Basic)
  • 2 cans crushed tomatoes
  • 4 cloves garlic (smashed)
  • 1 handful fresh basil leaves (torn, we keep it rustic)
  • 1 tablespoon dried oregano
  • olive oil
  • salt
  • pepper
  • 2 eggplants (large)
  • 1 pound fresh mozzarella (sliced thin)
  • 3 eggs
  • Italian seasoned breadcrumbs
  • fresh flat leaf parsley
  • pecorino romano cheese (grated)
  • vegetable oil
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    Made it


    1. Oven at 375 degrees.
    2. You'll want to start with the sauce so it has some time to simmer away for a little bit. In a large pot add in a few big drizzles of olive oil. Add in the garlic and oregano and sauté until the garlic is just starting to brown. Add in the canned tomato, basil, salt and pepper. Allow it to simmer for at least an hour.
    3. Now for the rockstar eggplant! I like to cut each end off and peel just some of the skin off. Why you ask? Well, I don't mind the taste so I never peel it all off but sometimes it can be a little tough. My solution to keep the structure of the eggplant slices without having too much tough skin is to peel it as shown in my picture. Once peeled, slice into rounds. Not too thin, they will fall apart.
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