Eggplant Parmigiana

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“Years of watching relatives make eggplant with their various little deviations led me as a teenager to make it this way that everyone seems to love.

The technique to making my eggplant parmigiana has to be followed exactly so it ends up not greasy at all, and the eggplant really is the star and not globs of mozzarella cheese! The only cheese I use is the milder grated Romano cheese.

Get a roll of paper towels ready because I use double layers of paper towels between the pieces to absorb all the excess oil, pressing down and changing the paper towels as needed. You can bake the eggplant slices in the oven first before assembling the casserole, but to me it just does not taste the same as frying them very quickly and blotting them heavily with the paper towels.

I have gotten so many requests for this recipe over the years! I finally committed the all-important technique to pen and paper to add to my recipe in my box! I happily pass it on in my website. Enjoy!”

Servings; 16



2 large eggplants
1-1/2 cups flour
8 eggs, beaten
3 cups canola oil, (but only 1- 1/2 cups are actually used)
5 cups tomato sauce
1- 1/4 teaspoons salt
5/8 teaspoon ground black pepper
8 tablespoons grated Romano cheese 


1. Preheat the oven to 350º.
2. Peel and slice the eggplant into ½-inch discs.
3. On top of the stove, divide the oil between two skillets and bring the oil to a medium heat.
4. Fill one long oblong dish with the flour and another dish with the beaten eggs.
5. Dip the eggplant discs into the flour first, then dip them in the beaten eggs.
6. Place the discs in the heated oil; it should sizzle slightly.
7. Fry them very quickly on each side until golden brown.  Adjust the heat so they go fast.
8. Drain the eggplant discs on an oblong tray lined with a double layer of paper towels. Press down on the paper towels to blot any excess oil, and change the paper towels as needed.
9. When you have one layer of the fried eggplant discs, sprinkle that layer with ¼ teaspoon of salt and 1/8 teaspoon of ground black pepper.
10. Top the seasoned eggplant discs with another double layer of paper towels, press down, and repeat the process until you have 5 layers.
11. When all your eggplant discs are fried and blotted well to remove the grease, cover the bottom of a 13×9-inch casserole dish with 1 cup of tomato sauce.
12. Place a layer of the fried eggplant discs on top of the tomato sauce.
13. Spread 1 cup of tomato sauce over the eggplant discs.
14. Sprinkle the tomato sauce with 2 tablespoons of grated Romano cheese.
15. Repeat the layers of eggplant discs, sauce, and Romano cheese until you have five layers.
16. Bake uncovered for 30-40 minutes or until it is bubbly on the sides.

Nutritional Information

Eggplant Parmigiana

Amount Per Serving: about 3/4 cup
Calories: 325
Calories from Fat: 223

* % Daily Value *
* Total Fat 26g 40%
* Saturated Fat 3g 14%
* Cholesterol 75mg 25%
* Sodium 1040mg 43%
* Total Carbohydrates 18g 6%
* Dietary Fiber 1g 5%
* Protein 7g 13%
* Sugars 9g
* Vitamin A 15%
* Vitamin C 22%
* Calcium 7%
* Iron 7%

* * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Categories: Main Dishes, Vegetables, Vegetarian


4 replies

  1. Same sentiment goes back to you, dear Karen! Wish we lived closer! We had such a nice time at the wedding! Our Moms were such great cooks, weren’t they! I learned so much from all our family’s cooks! Shortcuts with eggplant parm just don’t taste the same as the way they did it! Wish I could share a piece with you right now! Thanks for writing!


  2. HI Angie – this looks so delicious I feel like I could eat it off the screen. Made me think about lots of family gatherings over the years for confirmations, graduations, etc. and my mom. Unfortunately, no one in my family likes eggplant except me. Wish you lived closer. I’d love to spend more time with you. Thanks for sharing this recipe. It warmed my heart. Karen D,

    Liked by 1 person

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