Eggplant Parmigiana

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Our taste-testers voted this the blue ribbon eggplant dish


  • 2 medium eggplants (2 lbs.)
  • ½ c. flour
  • ½ tsp. salt
  • tsp. pepper
  • ¼ to ½ c. olive oil
  • 2 (8 oz.) cans tomato sauce (2 c.)
  • 1 (8 oz.) pkg. mozzarella cheese, thinly sliced
  • ½ c. grated Parmesan cheese


  • Peel eggplants and cut in slices. Sprinkle with salt. Spread out in layer on board or paper toweling; let stand 20 minutes. Pat dry with paper toweling.
  • Dip each slice in mixture of flour, ½ tsp. salt and pepper.
  • Heat ¼ c. olive oil. Brown eggplant quickly. Cooking quickly over medium high heat will keep eggplant from absorbing a lot of oil. Drain on paper toweling. Continue cooking eggplant slices, adding more oil if necessary.
  • Pour ½″ tomato sauce in bottom of greased 2-qt. casserole. Top with one third of eggplant slices, one third of remaining tomato sauce and one third of cheeses. Continue layers. Cover and bake in hot oven (400°) 20 minutes. Remove cover and continue baking 10 minutes.