Best Eggplant Parmigiana Recipe

 Best Eggplant Parmigiana Recipe
  • Total Time: 80
  • Servings: 8 - 10

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About this Recipe


Baconized Pasta Sauce:
14 Strips Maple Leaf Bacon
1 Vidalia Onion
4 cloves Garlic
1 1/4 cups White Wine
2 can Italian Peeled Tomatoes (San Marzano, if possible) (28oz can)
1 cup Crushed Tomatoes
2 1/2 tbsp Dried Oregano
Salt & Pepper
Eggplant Parmesan:
2 Medium Eggplants
2 Eggs
3 tbsp Milk
3 cups Italian Seasoned Bread Crumbs
3 cups Baconized Pasta Sauce (recipe above)
2 cups Grated Parmigiano Reggiano
1 Pkg Mozzarella cheese, grated (350 g)
1 bunch Fresh Basil


For Sauce:

Fry bacon in pan until crispy in sauce pan. Remove

Fry finely diced onion and minced garlic in remaining fat until soft.

Add white wine, let reduce to half volume

Add in tomatoes, crushing by hand before putting in pot, as well as crushed tomatoes..

Add oregano and season with salt and pepper. Let simmer for at least 30min while you prep eggplant.

For Eggplant:

Cut eggplant into ¼” to ½” thick rounds

Beat eggs with milk

Dip eggplant into egg then into breadcrumbs, breading thoroughly

Fry breaded eggplant in vegetable oil until golden brown. Set aside to cool and dry on paper towel.

Casserole Assembly:

Preheat oven to 375˚F

In casserole dish, put a layer of sauce on the bottom and spread evenly.

Put a layer of eggplant (largest rounds).

Cover with a little bit of sauce, some grated Parmigiano, some grated mozzarella and some fresh basil chiffonade.

Add another layer of eggplant, then sauce, then the cheeses and basil

Continue until all ingredients are finished. Do not put basil on top, but reserve some for later.

Place in oven for about 20 minutes, or until cheese is melted and sauce is bubbling up the sides. You can brown under broiler for the last couple minutes if desired.

Top with fresh basil and serve.


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