Classic Eggplant Parmigiana

Classic Eggplant Parmigiana
Photo by Scott Phillips


  • 2 large cloves garlic, peeled and cut in half
  • 3 cups olive oil (or a blend of olive and canola oils)
  • 3 Tbs. extra-virgin olive oil
  • 12 large fresh basil leaves, torn in half
  • Kosher salt
  • 3-½ lb. plum tomatoes, peeled, seeded, and coarsely chopped, or two 28-oz. cans diced tomatoes (preferably San Marzano), drained
  • Kosher salt
  • + 3 more ingredients
    • 6 oz. fresh mozzarella, torn into ½-inch pieces
    • 2-½ lb. eggplant (about 4 small or 2 medium-large)
    • 1-¼ cups lightly packed freshly grated Parmigiano-Reggiano (3-¼ oz.)

Peel the eggplant and cut each crosswise into 1/4-inch-thick slices. Cover the bottom and sides of a large colander with a few eggplant slices and sprinkle generously with salt. Top with more layers of eggplant and salt until you run out of slices (you’ll end up with five or six layers). Let the ...

View full recipe at Fine Cooking


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