Eggplant Parmesan Just Like Nonna Makes

Our absolute favorite dish is without doubt Eggplant Parmesan and we’re betting it will soon be yours. See how to make this popular Italian dish. Watch the video now.

Ever since we gave up eating meat, we have been subjected to a world of culinary delights. Eggplant Parmesan is heaven on a plate and every time we serve it to our family and friends, they are amazed at just how delicious it is.

Many of them have been amazed that a meat free dish could be so good. Today we are sharing with you the famous recipe and this is entirely authentic and from an Italian Chef.

Eggplant Parmesan Ingredients

For The Sauce


2-tablespoons extra virgin olive oil
1-2 garlic cloves, smashed and peeled (Ba-Boom)
1 28-oz can San Marzano tomatoes, crushed by hand, any peel or stems removed
1 sprig fresh basil
1 tablespoon dried oregano
1-teaspoon sea salt


Put a pot over medium-high heat.
Add the olive oil and the garlic
Saute the garlic for about a minute in the hot oil
Add the tomatoes, basil and oregano to the pot, stir well
Put the lid ajar on the pot and simmer over medium heat for about 15 minutes or until the sauce thickens and has reduced by about about a quarter in volume

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via Oldways Org

For The Eggplant


1 large eggplant
2-tablespoons sea salt (to drain the bitter liquid from the eggplant)
1 cup flour for dusting the eggplant
2 eggs
2 tablespoons Italian flat parsley, chopped
1/4 cup grated pecorino cheese
1/2 cup grated parmigiano-reggiano
1 pound fresh mozzarella sliced thin
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil (or if using only olive oil, 4 tablespoons)
2 tablespoons canola or your favorite oil
10 basil leaves, or more as needed

How To Make Eggplant Parmesan

Gianna Mola owned an Italian Restaurant in Rhode Island in the 1980’s and his passion for food and the authentic dishes he made were legendary. Today we are sharing his recipe for Eggplant Parmesan and it gets rave reviews and we promise, you are going to love it. The instructions are below.  Click Play above to view.

Eggplant Parmesan Vegan Recipe

Eggplant Parmesan Directions

Remove both ends of the eggplant
Cut the eggplant in about 1-inch slices
Sprinkle salt on both sides of the slices and line them in colander, put it in the sink as the bitter dark liquid drains
Wash the slices well and pat dry.
In a bowl, add the eggs, pecorino, parsley, salt and black pepper and beat well
Put a large skillet over medium-high heat, add the oil to the pan and bring it to a ripple
Put the flour in a bowl and lightly flour the eggplant slices
Dip the slices in the egg wash and coat well
Fry the eggplant until both sides are golden brown
Remove to a platter lined with paper towel
Continue frying the eggplant and add more oil as needed.

Eggplant Parmesan Assembly instructions

Preheat the oven to 375 degrees
In a large baking dish, spread some sauce on the bottom
Add a single layer of the fried eggplant slice (save the best slices for the top layer)
Put a dollop of sauce on top of each slice
Rip the basil leaves and add a piece on top of each slice
Liberally sprinkle the grated parmigiano all over
Repeat this process until all the eggplant is layered in the dish
For the top layer add the mozzarella and then sprinkle of grated parmigiana all over
Bake the eggplant for 20-30 minutes or until the top begins to turn golden brown
Serve immediately or at room temperature

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