Days Eggplant Parmesan

Days Eggplant Parmesan Recipe

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Maria Espravnik


This is from a celebrity 'friend' of mine

Original recipe states dish is served hot or cold. We prefer it hot.


★★★★★ 1 vote

20 Min
1 Hr


  • 3 lb
  • ·
  • 2 Tbsp
    olive oil
  • 4 Tbsp
    olive oil
  • 2 1/2 lb
    tomatoes, peel and chopped
  • 3 sprig(s)
    basil ( 1/2 tsp dried basil)
  • 1
    egg, beaten
  • 1 c
    parmigiano-reggiano, grated
  • 8 oz
    mozzarella cheese, sliced

How to Make Days Eggplant Parmesan


  1. Trim and peel eggplant and thinly cut them lengthwise into 1/2-inch slices.
  2. Sprinkle with salt
  3. Allow to drain 1 hr in colander..... to eliminate bitter juices.
  4. Wipe eggplant slices dry
  5. Fry them in HOT olive oil until golden brown and drain on paper towels
  6. Heat 4 tablespoons olive oil in pan
  7. Add the tomatoes and basil, and cook until tomatoes are soft and thick like a sauce, approximately 10-12 minutes.
  8. Add salt and pepper to taste
  9. Arrange a layer of eggplant slices in a shallow, wide baking dish.
  10. Sprinkle with Parmesan cheese on slices and cover with a few slices of mozzarella cheese.
  11. Spread tomato sauce and beaten egg on eggplant.
  12. Repeat layering until all ingredients are used, topping with eggplant lightly sprinkled with Parmesan cheese
  13. Bake in a moderate oven (375ºF) uncovered for about 40 minutes.

Printable Recipe Card

About Days Eggplant Parmesan

Course/Dish: Casseroles
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy
Hashtag: #Eggplant

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