Eggplant Parmesan

Makes 4 portions


For the sauce:

1 ea. small yellow onion finely diced (about 1 cup)

4 ea. garlic cloves sliced thin

2 large cans whole peeled tomatoes

½ bunch basil (leaves only)

¼ cu grapeseed (or other high-quality vegetable oil)

Kosher salt & black pepper to taste


  • Heat a large (6 qt) sauce pot over a medium flame with the vegetable oil. 
  • Add the garlic and sauté stirring constantly until the garlic is lightly browned. 
  • Add the onions and turn the flame down to low. Cook the onions until transparent but without giving any color, about 5 minutes.
  • Add the basil leaves and continue to cook until the leaves are tender. 
  • Add all the tomatoes and juice from the cans. 
  • Add three fingers of salt and pepper.
  • Bring the sauce to a gentle simmer and using a whisk, agitate the sauce while it simmers with the whisk to break apart the tomatoes and keep the sauce from scorching on the bottom.
  • Adjust the seasoning and set the sauce aside until ready to assemble the dish.



For the eggplant:

2 ea. medium size globe eggplant 

1 cup all-purpose flour

4 whole eggs

3 cups dry white bread crumbs (panko)

Kosher salt

2 cups vegetable oil (grapeseed oil recommended)


  • Peel and slice the eggplant lengthwise into ¼ inch thick slices. 12 slices total are needed to build 4 portions with 3 layers of eggplant. 
  • Lightly salt each slice and place them side by side in a cookie sheet tray with paper towel below, and a second sheet of paper towel on top. 
  • Weigh down the slices with a second tray or other flat-bottomed container.
  • Place in the refrigerator for one hour. This will give time to draw out the water in the eggplant.
  • Remove the eggplant from the cooler.
  • Arrange three large bowls or other container (for example a cake pan) and measure the flour, whisked eggs and bread crumb in separate bowls.
  • Dredge each slice of eggplant first in flour, then egg, and last bread crumb. Make sure to evenly coat each slice while dredging in each ingredient. 
  • Arrange each breaded slice of eggplant on a clean and dry cookie sheet tray in a single layer. If necessary, place a sheet of parchment paper over the first layer if a second layer of eggplant is needed. 
  • Heat the vegetable oil in a heavy bottom sauté pan or large cast iron fry pan over a medium-high flame. 
  • Carefully place the slices of eggplant into the hot oil, making sure to not overload the fry pan. Fry on each side for about 3 minutes or until golden brown and crisp on the outside.
  • Remove each fried slice of eggplant from the pan and let cool on a dry clean paper towel to absorb any residual fry oil.



For the final preparation:

1# fresh mozzarella (best quality available) sliced ¼” thick slices

½ bunch basil (leaves only)

1 cup grated Parmesano Reggiano

  • Using a large (9” X 13”) Pirex or other casserole pan, spoon enough tomato sauce to cover the bottom of the pan.
  • Arrange 4 slices of eggplant in the casserole leaving about an inch between each slice. 
  • Cover each slice of eggplant with basil leaves then with slices of mozzarella, and finish with a generous sprinkle of grated parmesan.
  • Place a second slice of eggplant over the layer of cheese, and continue with the second step of basil, mozzarella and parmesan. 
  • Continue building the layers of eggplant, basil and cheese finishing with the cheese as the top layer.
  • Place the casserole in a pre-heated 350F oven and bake for about 15-20 minutes or until the cheese has melted and the top layer is lightly browned.
  • Serve immediately with some additional tomato sauce that has been brought back to a simmer, spooned over the top.

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