Eggplant Parmesan


  • 4 large eggplants, sliced 1/2" thick
  • sea salt to cover and place to drain
  • 1/2 cup olive oil, or as needed
  • salt and pepper
  • 2 cups tomato sauce, or as needed
  • 1 1/2 cups Parmesan cheese, or as needed
  • 1 cup basil leaves


  • After slicing and salting eggplant slices, drain for approximately 20-30 minutes. Wipe off salt on paper toweling.
  • Place eggplant on sheetpan. Brush with olive oil. Salt lightly and pepper and place in 375F oven for about 1/2 hour until golden.
  • Place tomato sauce or light marinara in bakiing dish and place slices of eggplant on top. Top with a sprinkling of grated, fresh Parmesan and continue layering until all slices of eggplant are used up. Top with a small amount of sauce and parm and fresh basil leaves. Bake at 350F until heated through.


  • Description:
  • "This dish....more loved throughout Italy. I learned
  • this, my favorite, in Tuscany and couldn't leave you without it!"
  • SOURCE: Adapted from Fattoria Medicea, Pistoia