Eggplant Parmesan

Susan McGreevy


Another recipe from Grandma Virginia Sora DiBernardo. I find this recipe to be somewhat light, since the cutlets are not breaded.

pinch tips: How to Peel Garlic in 20 Seconds




35 Min


30 Min


28 oz
canned tomatoe puree
parmesan or locatelli cheese for grating
mozzarella cheese
salt and peper
2 medium
olive oil
1/4 c

Directions Step-By-Step

Cut top and bottom of eggplants. Slice lengthwise into 1/2 inch thick slices. Some people peel eggplants, she didn't. Set slices in collander and sprinkle each slice with salt, setting layer over layer. Put dish with weight on the eggplants and let water drip out through collander for 1 hour. This process takes the bitterness out of the eggplants.
Add enough oil to skillet and brown eggplants. Put browned eggplants on paper towels to absorb oil. Do not add oil over eggplants if needed, only to pan before putting the eggplants in the pan to brown.
Sauce: 1/4 cup of onion, cut in small pieces and 28 oz can tomato puree:
Brown onions in 1 tbsp of oilive oil. Add tomatoes and cook 1/2 hour, add salt and pepper to taste. If you are serving pasta with the eggplant, you will need more sauce.
Line bottom of baking dish with sauce, then layer eggplant, diced or thinly sliced mozzarella, sprinkle with parmesan cheese and top with some sauce to cover. Continue layers and on top layer put mozzarella and parmesan and cover with sauce.
Bake in 350 degree oven until mozzarella is melted and tomatoes are bubbling all around. About 30 minutes.