Recipe courtesy of Renato De Gregorio

Eggplant Parmigiana

Save Recipe
  • Level: Intermediate
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 2 servings
Share This Recipe



  1. Preheat oven to 300 degrees F.
  2. Cut the eggplant in half and scoop out the flesh. Set eggplant halves aside. Cut flesh into bite sized cubes. Chop the tomatoes and slice the garlic.
  3. In a large saute pan, heat the oil and add the garlic. When the garlic is golden brown, add the chopped eggplant and saute for 3 minutes. Remove the eggplant and place in a large bowl. To the bowl, add the uncooked tomatoes and capers. Mix until combined.
  4. In a baking dish, place the reserved eggplant halves and fill with the eggplant/tomato mixture. Sprinkle with Parmesan.
  5. Place baking dish in the oven and cook for 10 minutes.
  6. Remove from the oven and garnish with fresh basil.
28m Easy 99%
Gabriela Rodiles

Beer Cheese Cornbread

17m Easy 100%
James Briscione

Stuffed Eggplant Parm

36m Easy 99%
19m Intermediate 99%

19m Intermediate 99%
23m Easy 95%
Pamela Salzman

Eggplant "Meatballs"

14m Easy 99%