Eggplant parmigiana

Eggplant parmigiana
  • 40

    min prep time
  • 25

    min cook time
  • 6



  • 5 large eggplants
  • 4 tbsp flaked salt
  • Vegetable oil (for frying)
  • 400 ml of Stefano Tomato Basil sauce
  • 2-3 knobs of butter
  • 1 cup breadcrumbs
  • 1 cup grated Parmesan
  • 4 to 5 cups grated mozzarella


  1. Peel eggplants and cut into 1 cm pieces. Place on a slotted sheet (ideally above the sink as eggplants will lose water). Sprinkle salt on eggplants and layer the slices on top of each other on the sheet (2-3 layers). Let the vegetable liquid drain from eggplants, about 25-30 minutes.
  2. Pat off the excess salt from eggplants. In a pan filled to about a quarter way with hot vegetable oil, fry each slice of eggplant on both sides (add more oil as needed during the process).
  3. When all the eggplant has been fried and are golden brown on each side, place on a sheet or plate lined with paper towel to remove excess oil.
  4. In a small saucepan, heat the sauce.
  5. Preheat the oven to 375 °F (190 °C).
  6. In a baking dish (25 cm x 33 cm), spread a layer of sauce and add 2-3 knobs of butter. Then layer a row of eggplants and cover with some sauce, breadcrumbs and cheese. Repeat the step for 3 layers and finish with cheese.
  7. Bake 25 to 30 minutes. Let rest for 5 minutes before serving.