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Best Eggplant Parmesan Ever
Eggplant Parmesan (NOT Vegetarian)
5 small eggplant
marinara sauce (see recipe below)
1/2 lb. fresh mozzarella, sliced thin
1/2 lb. grated parmesan
1/4 lb. prosciutto, shaved
4 eggs
2 Tbls. milk
flour for dredging
1 can PLAIN breadcrumbs
fresh basil leaves
crushed red pepper
cracked black pepper
dried oregano
dried sage
dried parsley
olive oil

1 bottle good red table wine
2 handfuls fresh basil leaves, chopped
4 cloves garlic, minced
1 medium onion, diced
20 fresh, good quality (preferably homegrown) tomatoes
black pepper
3 1/2 Tbls. dried oregano
2 small bay leaves
4 small peperoncino rosso (red pepper), crushed


Cut eggplant into 1/3 inch slices,
4 per person. Combine eggs and milk, beat until mixed.

Combine dried herbs, salt, pepper with bread crumbs.

Dip eggplant slices into flour, then egg mixture, then seasoned breadcrumbs.

Heat 1-1 1/2 inches of olive oil in skillet to medium-high heat, about 375 degrees F.

QUICKLY fry eggplant slices until golden brown. Place enough sauce to cover the bottom of a fairly deep casserole dish.

Assemble in this order: eggplant, basil leaf, thin prosciutto slice, mozzarella slice, 1.5 tbsp. parmesan. Repeat so casserole is 2 layers.

Once assembled, cover with about 1/2 inch of sauce, enough to cover top and part of sides. Sprinkle with dried parsley and bake for 30 minutes at 400 degrees F.

Remove tops from tomatoes, quarter, and CHOP in food processor, do not puree. Heat 4-5 Tbls. olive oil in large pot and sautee garlic and onion for about 7 minutes over medium-low heat.

Add chopped tomatoes and spices and 1/3 bottle of wine. Bring to slow simmer, cook for around 12 hours, stirring occasionally.

Add remaining wine, 1/3 bottle at a time, after 3 hrs and 6 hrs.

Preparation Time: 2.5 hrs. Serves: 6
Recipe Origin: United States
Submitted by:
Matt Mazzuckelli
United States
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