Eggplant Parmigiana
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4
  • 2 small eggplants, slice about ¼ inch thick
  • Extra virgin olive oil
  • Salt
  • 1 cup marinara sauce, or more to taste
  • ½ cup grated Parmigiano Reggiano cheese
  • 1 ball of fresh mozzarella, sliced thin
  • fresh basil leaves, optional
  1. Cook off eggplant slices in a nonstick pan over medium high with just a tiny bit of olive oil for each batch, about 2 minutes per side. Sprinkle very lightly with salt while cooking. Set aside until all eggplant slices are cooked, adding more oil to the pan as needed.
  2. Spray an 8-inch baking dish with cooking spray, then spoon about ¼ cup marinara sauce over the bottom. Layer with eggplant slices, about ¼ cup sauce, ⅓ of the Parmigiano, and ⅓ of the mozzarella. Repeat with 2 more layers to use up remaining eggplant, Parmigiano, and mozzarella. If desired, toss a few roughly torn basil leaves on top.
  3. Cover with foil and bake until bubbly, about 45 minutes at 350 degrees. Let stand a few minutes before slicing and serving.
Recipe by Cooking With MicheleĀ® at