Eggplant Parmigiana

Preparation info
  • 4 to 6

    • Difficulty


Appears in

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Fresher and lighter than the usual version.


  • 2 small eggplants (about 2 pounds in all)
  • Salt, for draining the eggplant
  • 2


  1. Preheat the oven to 400°F.
  2. Slice the eggplants into ½-inch-thick pieces and layer in a colander, salting the slices heavily as you go. Set aside for 30 minutes.
  3. Combine the ricotta, eggs, Parmigiano-Reggiano, and chopped parsley. Season with