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Main Dish

Baked eggplant Parmesan

Chef/owner Dominic Mercurio
Café Fina, Monterey

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2 medium-sized eggplants
1 cup flour
4 eggs, slightly beaten
1 cup olive oil
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup marinara sauce
1/4 cup grated Parmesan cheese
1/2 to 1 lb. fresh mozzarella cheese, sliced thin
Chopped fresh parsley (optional garnish)


Cut eggplants into 1/4-inch slices. Sprinkle each slice with salt; pile slices between 2 plates, topped with a weight to draw out juices. Let stand 1 hour. If eggplants are young, this step is not necessary. Pat slices dry, dredge in flour and dip in egg. Fry in hot oil until slices are golden brown on both sides. Season with salt and pepper. Drain on paper towels.

Spread a thin layer of marinara sauce in the bottom of a 9-by-13-inch casserole dish; top with eggplant, remaining sauce, Parmesan and mozzarella. Bake in a preheated 400-degree oven for 15 to 20 minutes or until cheese is melted. Garnish with chopped parsley, if desired.

Serves 4

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