Eggplant Parmesan

Eggplant Parmesan

Added Jun3 6, 2015|Category: Main Courses


  • 1½ pounds eggplant, unpeeled and cut into ½ inch slices
  • Salt and freshly cracked black pepper
  • Flour
  • ¼ cup Mia’s Kitchen Extra Virgin Olive Oil
  • 2 cups of your favorite flavor Mia’s Kitchen Pasta Sauce
  • ½ lb. mozzarella or Monterey Jack cheese, sliced thinly
  • ½ cup grated Parmesan cheese
  • 2 teaspoons chopped basil

NOTE: Recipe adapted from Mia’s grandmother's cookbook, 'Mangiamo' by Sylvia Sebastiani.


  1. Sprinkle eggplant slices with salt and spread out on a platter. After 30 minutes, pat slices dry with paper towels. Dip each slice into flour and shake off excess.
  2. Heat oil in a heavy skillet and brown slices a few at a time in a skillet on medium high heat. (It may be necessary to add more oil as eggplant is browned.) After each browning, transfer slices to paper towels so they drain well.
  3. Grease a 2-quart baking dish and pour in ½ cup tomato sauce. Spread eggplant slices over the sauce, top with a layer of cheese, and a sprinkling of Parmesan and basil. Top with a thin layer or pasta sauce. Repeat layers in this order until all ingredients are used, being sure to finish with a top layer of tomato sauce over the cheeses and basil.
  4. Bake for 30 minutes at 350°F, or until eggplant is tender when pricked with a fork. Serve hot.