Italian Style Eggplant Parmesan

I found this quite interesting. Real Italian Eggplant Parmesan is not breaded! I had it when I was down in Connecticut and fell in love, all over again, with this great meal! Try it!



  • 3 pounds eggplants (about 3 smallish or 2 medium, peeled)
  • ¼ cup + 2 tablespoons extra-virgin olive oil, divided
  • Fine sea salt and freshly ground black pepper
  • 1 medium yellow onion, finely chopped
  • 1/4 cup chopped green pepper
  • 2 cloves garlic, pressed or minced
  • 2 ounces freshly grated Parmesan cheese (about 1 cup)
  • ¼ cup tomato paste (give or take)
  • 28 ounces crushed tomatoes, preferably the Italian Basil variety
  • ¼ cup roughly chopped fresh basil, plus additional basil for garnish
  • Freshly grated part-skim mozzarella cheese (about 1 ½ cups, packed).


  • To roast the eggplant: Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven.
  • Line two large rimmed, baking sheets with parchment paper.
  • Slice off both rounded ends on one eggplant, Peel, then stand it up on its widest flat side.
  • Slice through the eggplant vertically to make long, even slabs ¼- to ½-inch-thick.
  • Brush both sides of the eggplant slabs lightly with olive oil (you’ll likely need about ¼ cup oil).
  • Arrange them in a single layer on the prepared baking sheets. Sprinkle the top sides with a few dashes of salt and pepper.
  • Roast until golden and tender, about 20-30 minutes—halfway through baking, rotate the pans 180 degrees and swap their positions (move the pan on lower rack to upper rack, and vice versa).
  • The pan on the lower rack might need a few extra minutes in the oven to turn golden. You may need to flip the eggplant.
  • Set aside.
  • Meanwhile, to make the tomato sauce: In a medium saucepan over medium heat, warm 2 tablespoons olive oil until shimmering.
  • Add the onion and green pepper, and a pinch of salt.
  • Cook, stirring occasionally, until the onion is very tender and translucent, about 4 to 7 minutes.
  • Add the garlic and tomato paste.
  • Cook, while stirring, about 1 minute.
  • Add the crushed tomatoes, stir to combine, and bring the mixture to a simmer.
  • Once simmering, reduce the heat to medium-low and simmer until the sauce has thickened about 15 minutes.
  • Remove the pot from the heat and stir in the chopped basil, salt.
  • Taste, and add more salt if necessary (I usually add another ¼ teaspoon).
  • When you’re ready to assemble, spread about ¾ cup of the sauce in the bottom of a 9” square baker.
  • Arrange about one-third of the eggplant slices over the sauce, overlapping slightly (cut them to fit, if necessary).
  • Spoon another ¾ cup of the sauce over the eggplant and sprinkle with ¼ cup mozzarella cheese.
  • Arrange about half of the remaining eggplant slices evenly on top.
  • Spread another ¾ cup sauce on top and sprinkle with ¼ cup mozzarella cheese.
  • Layer the remaining eggplant slices on top and top with ¾ cup sauce (you might have a little leftover) and the remaining mozzarella cheese.
  • Evenly sprinkle the Parmesan on top.
  • Bake on the lower rack, at 350 degrees, uncovered, until the sauce bubbles and the top is golden about 1 hour.
  • Let it cool for at least 15 minutes to give it time to set, then chop and sprinkle additional basil on top.
  • Slice with a sharp knife and serve.
  • Leftovers keep well, covered and refrigerated, for about 4 days. Reheat before serving.

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