Eggplant Parmigiana

After a week of gastronomic seafood feast in Xiamen & Jinjiang China, which included abalones, crabs, shrimps and fish prepared in various ways, I decided to I needed a simplier dish for a quiet dinner in Manila.  An all vegetable, deep dish eggplant parmigiana.  Simply healthy.


Eggplant Parmigiana

olive oil
chopped onion
minced garlic
chopped celery
chopped carrots
diced tomatoes in can (preferable to fresh)
salt & pepper

canola oil
eggs beaten
all purpose flour
sliced eggplant
salt & pepper

fresh basil leaves
mozzarella cheese sliced
parmesan cheese grated

rich thick tomato sauce

– Heat olive oil in a saucepan. Saute onions with a little salt until soft and translucent, on medium heat for about 15 minutes.
– Add in minced garlic, chopped celery and chopped carrots.
– Pour in diced tomatoes, season to taste and cook until rich and thick, about 20 minutes.
– Set aside to cool.

hot and bubbly

– Season flour with salt & pepper
– Coat each sliced eggplants in flour, dip in beaten eggs and fry until golden.
– In a deep dish, start with a layer of sauce at the bottom of the dish. Layer eggplants, tomato sauce, sliced mozzarella cheese, grated parmesan cheese and basil leaves.
– Repeat until top edge of the dish, ending with a layer of sauce topped with mozzarella cheese, parmesan cheese and basil leaves.
– Bake in 350ºF preheated oven until bubbly and the cheese melted.
– Let rest for a few minutes before serving.


One Response to “Eggplant Parmigiana”

  1. Hi Josie! 🙂 wow this looks incredibly delicious and healthy! hope you could include the measurements so i can replicate this at home 🙂

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