Eggplant parmigiana

A classic variation on a classic appetizer based on hearty garlic, tomato, and herb fragrances.


» 1 large garlic clove, rubbed
» 1 1/2 tsp fresh basil (1 tsp. dried)
» 1 1/2 tsp fresh oregano (1 tsp. dried)
» Dash of salt and pepper
» 1 medium eggplant, cut in 1/2 inch slices
» 1 1/2 cups tomato sauce*
» 1 1/2 cups freshly grated Parmesan cheese
» Black olives, red pepper and green onion, for garnish
» Olive oil

Combine garlic and seasoning and rub into eggplant slices. Arrange eggplant in bottom of shallow casserole dish. Spoon tomato sauce over eggplant and sprinkle Parmesan cheese. Bake at 425 deg. F. for 10-15 minutes until the eggplant is soft. Serve on individual dishes. Garnish with black olives, sliced red pepper and julienne green onions tossed in olive oil. Serves six.

*Tomato sauce for eggplant parmigiana

» 3/4 cup finely chopped Spanish onion
» 1 can Italian plum tomatoes
» Olive oil
» Dash of salt and pepper

Saute 3/4 cup finely chopped Spanish onion in olive oil. Add 1 can Italian plum tomatoes with a dash of salt and pepper and simmer on low heat for 1 hour. Near end of cooking time, whisk to break up tomato. If needed, thicken with paste of flour and cold water, or thicken with water.

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Uploaded by Cafe Chianti