Eggplant Parmigiana

Eggplant Parmigiana

Eggplant Parmigiana

Eggplant Parmigiana is a pasta-less vegetarian Lasagne, made with thin slices of eggplant instead of pasta, layered with Italian tomato sauce, fior di latte mozzarella, and parmigiana reggiano.  This epic vegetarian comfort food is a low-carb dream come true.  

Eggplant Parmigiana 

Yield 2 servings 


½ pc Eggplant, sliced in thin rounds

½ pc 100g Parmigiano Reggiano Cheese, grated 

2 cups Italian seasoned bread crumbs

2 pc Eggs, whole 

2 cups canola or vegetable oil 

½ jar 290ml Tomato sauce 

½ pc Fior di latte mozzarella, sliced thin 

2 pc Garlic Cloves, minced

½ bch Rapini, bottoms trimmed 

TT Olive oil 


Add half of the grated parmigiano cheese into bread crumbs, season, set aside 

Whisk eggs, season to taste, set aside 

Season Eggplant, dip each piece in egg, then coat with bread crumbs

Heat Canola oil, shallow fry each piece of eggplant, set aside on a paper towel to absorb excess oil 

Begin assembly in an oven proof pan

Layer bottom of pan with tomato sauce, arrange eggplant on top of sauce, cover with more sauce

Arrange fior di latte mozzarella and the remaining grated parmigiano on top 

Cook in a preheated 370*F oven until internal temperature of 165*F

Sautee rapini with garlic in olive oil, season to taste

When eggplant is done, garnish with garlic rapini 

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