Eggplant Parmigiana
  • 3 to 4 Black Opal or Vittoria eggplant
  • Coarse salt
  • Olive oil
  • Seeded, sliced tomatoes
  • Minced garlic
  • Freshly grated parmigiano
  • Fresh, seasoned bread crumbs
  • Freshly ground pepper
  • Optional: Finely chopped fresh oregano

    Pick three to four Black Opal eggplants when they are about 6" long or three to four Vittoria eggplants when they are about 9" long and 3" to 4" wide. Rinse them off and slice them into rounds about 1/2" thick. Set in colander, sprinkle with coarse salt, weigh them down and let them sit for a couple of hours to release as much liquid as possible. Rinse them and rub them with a clean towel. Preheat oven to 375 degrees F. Fry eggplant in batches in olive oil until just golden and set aside. In a shallow baking dish, make alternating layers of cooked eggplant rounds with seeded, sliced tomatoes. Sprinkle with minced garlic, freshly ground pepper, fresh, seasoned bread crumbs and freshly grated parmigiano. Bake for 25 to 30 minutes until lightly browned. Let rest for 20 minutes before serving. (May garnish lightly with fresh oregano.)


  • Recipe Seeds: Eggplant, Garlic, Heirloom Tomatoes, Main Crop Tomatoes, Oregano, Tomatoes

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