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2 1/2 lbs. eggplant
1 c. flour
5 lg. eggs
1/2 c. Percorino Romano cheese
1 tsp. basil
2 c. Wesson vegetable oil
12 inch fry pan
12 oz. Mozzarella cheese
Tomato sauce
1/2 c. Romano cheese

Peel eggplant (optional); cut into thin slices (about 22-24 slices per eggplant); put in strainer; lightly salt; let drain for 30 minutes; pat dry with paper towel; while letting eggplant drain, beat the 5 eggs in with 1/2 cup water; beat in basil and Romano cheese. Heat oil; put flour in baggie and begin. Put 4 pieces of eggplant into bag of flour and shake coating each piece; dip eggplant into egg and cheese mix; place each slice into frying pan; brown each side until its a gold color; place on paper towel. Continue until all eggplant is finished.


2 (28 oz.) cans Red Pack crushed tomatoes
1 (28 oz.) can Red Pack tomato puree
1 (6 oz.) can Red Pack tomato paste
1/3 c. olive oil
4 cloves fresh garlic, crushed
1 tbsp. basil
1 tsp. oregano
1/4 tsp. thyme
1 bay leaf
Salt and pepper to taste
8 fresh basil leaves

Open cans of tomatoes; slice garlic thin; heat oil in heavy pot with garlic; let garlic get light gold; add can of paste; lower heat; add basil, oregano, thyme; saute until oil retreats from paste. Add the 3 cans of tomato, mix; add 1 1/2 (28 ounce) cans of water; mix in bay leaf, fresh basil, salt and pepper.

Simmer for 30-40 minutes. When finished, spread on eggplant which is put in layers. Sprinkle with Mozzarella cheese and Romano cheese. According to size of square pan you use, you should get 4 layers of eggplant parmigiana.

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