This classic Italian dish layers fried eggplant with tomato sauce and cheeses for a hearty, satisfying meal. It’s perfect as a main course served with a simple salad, or as a side dish alongside your favorite Italian entrée.
Source: Joy of Cooking (2019), p. 238
Ingredients
- Fried Eggplant
- 3 cups tomato sauce, store-bought or homemade
- 2 tsp dried oregano
- 1/4 tsp black pepper
- 1 1/2 cups shredded mozzarella (6 ounces)
- 2/3 cup grated Parmesan (about 2 1/2 ounces)
- 2 tsp chopped parsley
Directions
- Prepare or have ready: Fried Eggplant and tomato sauce.
- Position a rack in the upper third of the oven. Preheat the oven to 425°F.
- Coat a 13×9-inch baking dish with half of the tomato sauce.
- Arrange the fried eggplant slices in a single layer, or slightly overlapping if necessary, in the dish.
- Top with the remaining tomato sauce and: oregano and black pepper.
- Combine and sprinkle over the eggplant: mozzarella and Parmesan.
- Sprinkle over the top: chopped parsley.
- Bake until the cheese is melted and bubbling, about 15 minutes.
- Serve at once.
Recipe Tips
- For the best flavor, use homemade tomato sauce or a high-quality store-bought variety.
- Make ahead: You can assemble the dish up to 24 hours in advance and refrigerate. Allow extra baking time if cooking from cold.
- Leftovers can be refrigerated for up to 3 days and reheated in a 350°F oven until warmed through.
- For a variation, add layers of grilled zucchini or roasted red peppers.