Dairy Recipes

Eggplant Parmigiana


  • 3 pounds of black eggplants
  • 6 cups of tomato sauce
  • 1 pound of mozzarella cheese
  • 1 ½ parmesan cheese
  • 1 yellow onions
  • Extra virgin olive oil to taste
  • Black pepper to taste
  • Basil, several leaves
  • Fine salt to taste
  • Peanut seed oil to taste
  • 1 ¼ oz coarse salt 1 ¼ oz



  • After cleaning, slice the eggplant lengthwise to obtain slices about 1/8′ thick
  • Place in colander next to one another and sprinkle
  • Put a plate with a weight on it over the eggplants to let them purge the excess water and bitter taste. Leave it like this for at least one hour.
  • Rinse the slices well under running water, one by one if necessary, to remove the salt and pat them dry.
  • Slice and cut mozzarella into cubes
  • In a large saucepan pour a drizzle of extra virgin olive oil and add the chopped onion, stirring often until browned
  • Add tomato sauce, a little water and salt. Let it simmer for 45 minutes
  • Add basil leaves
  • Heat vegetable oil in separate pan and fry eggplant
  • Dry eggplant and add to casserole pan evenly
  • Sprinkle salt, pepper and parmesan cheese
  • Add cubes of mozzarella cheese
  • Pour sauce over top
  • Add next layer of eggplants and repeat layering process
  • Finish with a layer of parmesan cheese on top
  • Bake at 400℉ for 40 minutes