Eggplant Parmesan

  • 2 large globe eggplants sliced in to1/2 inch thick slices
  • 2 cups of bread crumbs
  • 1 cup of grated Parmesan cheese
  • 3 cups grated mozzarella
  • 1 1/2 cups flour
  • salt & pepper to taste
  • enough Bella Nonnas Ultra Premium EVOO* to pan fry the eggplant

*Garlic, Rosemary, Tuscan Herb or Herbs de Provence Olive Oils would work well in this recipe!

  • 3 cups canned or fresh crushed tomatoes
  • 1 large onion diced fine
  • 1 large bunch fresh basil
  • 1 tsp. dried oregano or a sprig of fresh oregano
  • 4 garlic cloves diced fine
  • 1/2 cup white wine
  • 3 tablespoons Bella Nonnas Ultra Premium EVOO
  • salt and pepper to taste

Cooking Instructions:
  • Start by making the sauce.
  • Heat three tablespoons of olive oil in a sauce pan over medium heat.
  • Sauté the onion until translucent.
  • Add the garlic and sauté for another minute without letting it brown.
  • Pour in the wine and allow to reduce for a minute.
  • Add the tomatoes, half of the basil leaves torn or roughly cut in to pieces, the oregano and season with salt and pepper to taste.
  • Allow the sauce to simmer gently over low heat until nicely thickened.
  • Taste and adjust seasoning with salt and pepper.
  • Add the rest of the basil leaves to the sauce just before assembling.

  • While the sauce is simmering, salt the eggplant slices and put in a colander in the sink for 20 minutes.
  • Pat the slices dry.
  • In a wide bowl, mix the flour with 1 teaspoon of salt and fresh pepper to taste.
  • In a separate wide bowl mix the bread crumbs with Parmesan cheese and another teaspoon of salt and pepper to taste.

  • Whisk the eggs together in a third wide bowl.
  • Heat about a 1/4" of olive or vegetable oil in a large frying pan over medium high heat.
  • First dredge the eggplant into the flour, then dip in to eggs, then dip in to bread crumbs being sure to coat thoroughly each time.
  • Preheat the oven to 400.

  • Without overcrowding the pan, fry the eggplant slices until golden brown on both sides set aside on paper towels until all slices are browned.
  • Lightly grease a a 13x9 baking pan and ladle 1 cup of sauce in to the bottom layer eggplant slices in the bottom without overlapping.

  • Ladle another cup on top and sprinkle with 1 cup of Mozzarella.
  • Repeat the layers two more times, ending with mozzarella on top.
  • Bake for 25-30 minutes until bubbling and golden. Serves 6.

Cooking Time : 25-30
Servings : 6