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December recipe 2018 POH Calendar

Eggplant Parmigiana

(serves 4-6)


2 Eggplant, thinly sliced (1/2"thick), lengthwise

1 tablespoon salt and pepper mix

1 teaspoon ground cumin

1/2 cup extra virgin olive oil

1/2 cup basil leaves, chopped

2 cups tomato sauce

1.5 cups mozzarella cheese, grated


1. Toss sliced eggplant with olive oil (reserve 1-2 tablespoon) and season with salt, pepper and cumin.

2. Spread in  single layer on a baking tray and roast for  10 minutes at 350*.

3. Allow eggplant to return to room temperature.

4. Grease baking dish with remaining oil.

5. Spread 1/2 cup tomato sauce on bottom of  dish.

6. Spread one layer of roasted eggplant over sauce using 1/3 of eggplant, then spoon 1/2 cup tomato sauce.

7. Add 1/3 of chopped basil over sauce and cover with 1/3 of shredded mozzarella.

8. Spread another layer of eggplant and repeat; spooning another 1/2 cup tomato sauce over eggplant, top with 1/3 of chopped basil and cover with 1/3 more mozzarella; continue until eggplant, sauce, basil and mozzarella are included.

9. Cover evenly with parchment paper and press mixture lightly into dish.

10. Wrap with foil and  bake at 350* for 45 minutes or until internal temperature reaches 165* for 15 seconds.

 11. Remove foil and parchment and return to oven for 5 minutes to brown on top.

12. Allow to cool, then slice  into 2* squares and serve. Garnish with fresh basil.


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