2017-12-01 / Features

Eggplant Parmigiana

1 24-oz. jar of pasta sauce of your choice

2 large eggplants, peeled and cut into ½-inch

thick slices, or about 24 slices

2 Tbsp. salt

Olive oil

1 ½ cups shredded Mozzarella cheese, divided

1/3 cup grated Parmesan cheese

Sprinkle eggplant slices lightly with salt. Let stand for about an hour, pat dry with paper towels.

Using olive oil, pan fry the eggplant, about 3 or 4 at a time. Cook for about 2 minutes on each side or until golden brown. Repeat until all the eggplant has been cooked.

Preheat oven to 350F. Lightly coat 11”x8” baking dish with nonstick spray. Spoon 1 cup of pasta sauce into the baking dish, covering the bottom. Layer with 1/3 of eggplant, 1/3 of remaining pasta sauce, 1/3 of mozzarella cheese and 1/3 of Parmesan cheese. Repeat layers twice. Bake about 30 minutes.

Recipe courtesy of University of Florida IFAS Extension

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