The Secret Recipe for Eggplant Parmigiana

I’ve just got to share another awesome recipe from my buddy, Diana…the sweetest eggplant you’ll ever eat!

Let’s get started…


Preheat oven to 350 degrees Fahrenheit.

Peel Eggplant.  Slice Eggplant lengthwise.

Add Milk to Eggs.  Set aside Egg mixture.

Mix 1 handful of grated cheese, a few handfuls of bread crumbs, salt and pepper together.

Dip Eggplant in Egg mixture.


POUND Eggplant while covering both sides in Bread Crumb mixture.  This rids Eggplant of bitterness.

Fry Eggplant in Vegetable Oil.

Place finished Eggplant on dish covered with paper towels between each layer (to absorb excess olive oil).

Now layer everything in a disposable aluminum tray (less clean-up!). Layer starting from the bottom (of course):


Now put it in the oven for 30 minutes or until top layer of mozzarella is completely melted.

Remove from oven and let sit on counter at least 3 hours.  This helps it all firm up.  Otherwise it’s too gooey.

Note:  Tomato Sauce Recipe can be found HERE.

Choosing the Right Ingredients


When selecting Eggplant, choose large firm ripe ones.  Use regular Eggplant, not Italian Eggplant.


Don’t skimp on cheese.  Use Locatelli Pecorino Romano cheesePeople are serious about the types of cheeses we use here in NYC.  There’s no excuse…just order it online either here or here.   It has a brown rind with the Locatelli name on it.  Buy it ungrated if not purchased locally and grate it yourself.


Hopefully, you have access to Fresh Mozzarella at your local Italian specialty store or grocer.  You can cut slices of it or shred it.  I prefer it shredded as it melts quicker.  If you’re lucky, you can buy it already shredded locally.  If not, you can buy it on the Internet.  If you can’t you can use Polly-O Whole Milk Mozzarella (about 2 16 ounces packages) and shred it yourself.





  1. I LOVE LOVE LOVE Eggplant Parmigiana so I will definitely try this recipe. Thank you!

  2. When you write POUND the eggplant, do you literally mean to pound it like one would pound a piece of steak to tenderized it? Thanks for sharing your recipe, really looks yummy…I am doing as I write this your secret Italian sauce but only with Italian sausage. Thank you.

  3. Hello Lisa,
    I love your blog and all you do. I just wanted to know how your daughter is doing. Did she ever get her transplant? I hope so. All the best for your family.


  4. Hi Dave…YES, POUIND it with your fist. Don’t use a meat tenderilzer and you’ll do too much damage to the poor eggplant…LOL! Enjoy!

    Hey Eva…YES, Marielle got her new kidney on December 29th! She is doing great! We could be happier! Thanks for asking!

    With friendship,

  5. I laughed out loud at the construction schematic. Hilarious. You don’t soak your eggplant in salt water? How come?

  6. Kathleen…salt water? Never heard of that, but will definitely try it next time. Thanks!

  7. Yes, salty water. I found it on the web so you could too. I also tried another method layering slices on a cookie sheet, putting salt over it (for an hour) until the bitterness leaches out. It’s a tannish milky liquid that is bitter. Either way worked well except the salt water soak method means you have to squeeze excess water out of the slices and they get kind of wadded up so you have to remold the slices into shape again. Anyway, there’s no bitterness at all like this. And I will be trying your recipe this weekend!

  8. thanks K!

  9. Nom Nom nom!! For some reason my son never ever complains when I serve him eggplant parmigiana… but I don’t dare tell him there are actually vegetables in there. I absolutely love eggplant, and this recipe looks amazing. I have never pounded the eggplant before though, awesome tip!! Can’t wait to give it a try, thanks so much.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: