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Egg Plant Parmigiana

Egg Plant Parmigiana
  • 5 small or 3 medium egg plants
  • 1 bottle of tomato puree
  • 1 cup freshly grated Parmigiano Reggiano
  • 2 (or more) water packed fresh baby mozzarella containers
  • 1 onion
  • 1 celery stalk
  • 1 carrot
  • Oli + Ve Extra Virgin Olive Oil
  • Basil leaves – fresh                
  • Salt
The authentic recipe for egg plant parmigiana calls for fried slices of eggplant, but for this lighter version, bake the slices 9cut from the long side about 3/8’ thick) on a sheet of parchment paper for about 15 minutes at 375 degrees F. Make the tomato sauce by sautéing the chopped onion, celery, and carrot in a little Olive oil. Add the tomato puree and abundant basil leaves. Slow cook for about one hour.
Coat a baking pan with olive oil, arrange the egg plant slices on the bottom, cover them with some of the tomato sauce (not too much), dot with mozzarella pieces, a few fresh basil leaves, and cover with another layer of egg plant slices. Repeat the procedure two more times, ending with the tomato sauce, mozzarella, and abundant freshly-grated parmigiano. Bake until the top is crunchy.
Courtesy of Stones Throw Winery