Eggplant Parmesan, Italian Green Salad

This eggplant parmesan is a game changer. I mean it. It is one of the BEST THINGS I EVER MADE! The kind of good that people swoon over. In-laws, significant others, discerning foodies, staunch meat-lovers, genuine Italians;no one is immune to the deliciousness of this parm.

Eggplant Parmesan

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Serves: 6 Total Time: 110 minutes


  • Salt
  • 3 pounds eggplant (Choose the larger variety)
  • 1 cup flour
  • Generous amounts of olive oil
  • 1 cup grated parmigiano-reggiano
  • 1/2 pound buffalo-milk mozzarella (if the balls are small, get two)
  • 2-28 ounces cans of San Marzano (any brand is fine) canned whole peeled tomatoes
  • 3 cloves garlic, thinly sliced enough olive oil to cover the pan
  • Peel the eggplant and slice long ways into 1/4 inch slices.


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