Eggplant Parmesan

Rick Cooks Home Eggplant Parmesan

A classic Italian recipe, which bakes rather than fries the eggplant.

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Eggplant Parmesan

*6 servings*


1 large onion, diced
1 large bell pepper, diced
T olive oil
2 cloves garlic, minced
14-oz can of tomatoes, diced
8-oz can of tomato sauce
6-oz can of tomato paste
8 oz mushrooms, sliced
1 T oregano
2 t sweet basil
2 whole bay leaves
2 T parsley
2 t sugar
c dry red wine


2 large eggplants, sliced (about 24 pieces)
c bread crumbs
c matzo meal
c grated Parmesan cheese, plus more for topping dish
t paprika
t ground oregano
1 egg, beaten
cup water


8 oz ricotta cheese
1 c Parmesan cheese, shredded
8 oz mozzarella cheese, grated

Sauté onions and pepper in oil until softened. Add garlic and sauté one minute more. Add tomatoes, sauce and paste. Simmer 30 minutes. Add mushrooms, herbs, sugar and wine. Simmer another 30 minutes. Preheat oven to 425 degrees. Sprinkle eggplant slices with salt and then layer in a colander to drain. Pat dry. Mix bread crumbs, matzo meal, c Parmesan, paprika and ground oregano in a shallow bowl. Beat together egg and water. Dip eggplant slices in liquid, then coat with bread crumb mixture. Place slices on cookie sheet sprayed with cooking oil. Bake for 20 minutes, turning every five minutes until crisp on the outside and tender on the inside.

To make cheese filling, in a bowl combine ricotta, 1 c Parmesan and mozzarella.

Alternate layers of sauce, eggplant and cheese filling in a 10-by-13-inch baking pan, ending with a layer of sauce. Lightly sprinkle with Parmesan cheese. Bake 30 to 40 minutes, until bubbly.

From Shelley Odelson of Your Dinner is On