Print Recipe

Eggplant Parmesan

About this recipe

Another delicacy only to be served as a side dish. This stuff is fattening, but oh, so good.


Peel and slice into ¼ inch wafers:

Layer in a bowl, salting each layer. Cover with a plate holding a weight (e.g., a bowl of water) to squash the eggplant and leave for 45 minutes—this removes their bitter taste. Then rinse off salt and drain in a colander.

Make 3 (28 oz.) cans of Basic Sauce or Really Quick Sauce.

Shake eggplant in a bag with:

Then dip in beaten egg seasoned with salt and pepper, fry in canola or vegetable oil, and place on paper towels to absorb excess oil.

Sauce the bottom of a lasagna pan. Put in a layer of eggplant and more sauce. Sprinkle Parmesan cheese and maybe a little mozzarella on top (optional). Then do it again until all your eggplant is gone. Bake at 375°F for approx. 40 minutes. Let sit 10-15 minutes before serving.

For Zucchini Parmesan: wash zucchinis, cut off both ends, and slice thinly, lengthwise. Then go to the part of this recipe that says “shake in a bag” (zucchinis don’t need to be salted).