Pair with Reds

Eggplant Parmesan


  • 2 large eggplants
  • 3-4 crushed tomatos
  • 1 tsp salt
  • 6 Tbsp olive oil, divided
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 cup mozzarella, grated
  • ½ parmesan cheese, grated
  • 2-3 sprigs of basil

  • Slice the eggplants into rounds about 1/2 inch thick.
  • Lay the slices on paper towel and sprinkle with salt.
  • Place another paper towel on top of slices.
  • Place plates on top of slices to weigh them down.
  • Let stand for an hour to release bitter residue.
  • Heat 1 tablespoon of olive oil in a large frying pan over medium-high.
  • Working in batches, place eggplant sliced in a single layer in frying pan.
  • Fry until golden, about 2 minutes.
  • Flip and fry for another 2 minutes.
  • Place fried eggplant on a plate and continue frying remaining eggplant slices, using more olive oil as needed.
  • Reduce heat to medium.
  • Pour remaining oil in frying pan and adding garlic and onion.
  • Cook until onions are translucent and fragrant.
  • Add crushed tomatos and stir to combine.
  • Let sauce simmer uncovered for 15 minutes.
  • Preheat the oven to 400F.
  • Place a few tablespoons of sauce in the bottom of a 9-inch cast iron pan.
  • Place alternating layers of eggplant slices and tomato sauce.
  • Sprinkle both cheeses on top layer.
  • Bake in preheated oven until cheese is melted and beginning to brown, about 20 minutes.
  • Garnish with torn basil leaves right before serving.
  • Serves 4-6.



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