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Eggplants alla parmigiana

Eggplants alla parmigiana

This is a great end-of-summer recipe, when eggplants and tomatoes are at their best.

Obviously, using the best quality mozzarella and parmesan makes a world of difference.

Be careful to leave a good distance between each layer of eggplant in your baking dish (or make individual portions). This is not supposed to be an eggplant lasagne!


  • 4 medium eggplants
  • ¼ cup salt
  • ½ cup olive oil
  • 1 medium onion, chopped
  • 1 garlic clove, chopped
  • 6 Tbsp olive oil
  • 1 Tbsp Pasta Staff spice blend, ground
  • 3 cups peeled tomatoes, OR canned tomatoes
  • Salt and freshly ground pepper, to taste
  • ½ lb fresh mozzarella
  • 2 oz parmesan
  • 1 Tbsp olive oil


  1. 1

    Cut eggplants in ½ to ¾ - inch slices. Place in a bowl and rub with salt. Stack the slices and let rest for 10 minutes.

  2. 2

    Rinse the eggplant slices under running water and use your hands to squeeze out excess water, without crushing the slices. Rinse again under running water, let swell for 1 minute and squeeze once again. The eggplants are now ready to brown without absorbing too much oil.

  3. 3

    Heat a pan on medium with ½ cup olive oil and brown the eggplant slices for a few minutes on either side. Set aside on a plate lined with a paper towel.

  4. 4

    Add onion, garlic and 6 Tbsp olive oil to the pan. Cook for a few minutes to soften the onion without browning.

  5. 5

    Coarsely chop tomatoes and add to the pan with the spices, salt and pepper. Simmer for 15 minutes.

  6. 6

    Heat the oven to 375 °F.

  7. 7

    Pour one third of the tomato sauce into the bottom of a baking dish or into individual ramequins.

  8. 8

    Place the eggplant slices in the baking dish or the ramequins. Place the slices 2 inches apart, in the dish. Sprinkle parmesan on each slice then add a slice of mozzarella. Pour on a small spoonful of sauce followed by another slice of eggplant.

  9. 9

    Pour on some tomato sauce and a sprinkle of olive oil.

  10. 10

    Bake in the oven until the mozzarella melts.

  11. 11

    Let rest for 2-3 minutes before serving.