How to make it

  • Preheat oven to 350 degrees.
  • Trim the eggplant and cut them lengthways into ½ inch-thick slices. Heat the oil in a large frying pan and fry the slices briefly in batches. Lift out as soon as they are golden on both sides and drain on a plate covered with paper towels.
  • Arrange the eggplant slices in two or three layers in a baking dish. Sprinkle liberally with salt and pepper.
  • Make the sauce. Heat the oil gently in a large pan over a medium heat until hot. Add the garlic and sauté for a few seconds, then add the canned tomatoes, tomato puree, sugar and oregano and season to taste with salt and pepper.
  • Cover and simmer for 25-30 minutes or until the sauce is thick and velvety, stiring frequently. Stir in the chopped parsley and cook for 2 – 3 minutes.
  • Spread the sauce over the eggplant to cover them. Sprinkle the cheese on top and bake for 40 minutes.
  • Serve hot.

Reviews & Comments 10

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  • pointsevenout 3 years ago
    How much tomato puree goes into the dish? It's missing on the ingredient list.
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  • elgourmand 3 years ago
    I like eggplant but am always looking for a new recipe. Great post. RJ
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  • chuckieb 4 years ago
    This is very nice. Gorgeous pic and post. Have 2 eggplants in the fridge just pining to be transformed into something....this is it...Thx.
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  • nativeprincess 4 years ago
    Love this!
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  • 22566 4 years ago
    Very Nice...Mark
    Thank-you
    Kind Regards
    Joyce
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  • pleclare 4 years ago
    Oh yes,this looks delicious.!
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  • shandy 4 years ago
    I am with you on the egg plant. I did not think I liked it myself until about 3 months ago when I made egg plant parmesan using one of the Fine Cooking magazine recipes. Now I have GOT to try this recipe. I LOVE all the cheese and sauce in this picture. YUM!
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  • impssweetp 4 years ago
    Unlike you, Mark, I love eggplant and I an looking forward to making this dish. It looks super!
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  • kristopher 4 years ago
    Such an awesome post.
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  • sosousme 4 years ago
    Mark, sounds like an ez way to make Eggplant Parmigiana without the coating and extra calories. Since I'm getting a lot of eggplant in my garden, I think I'll give this a try!

    Cheers - LindySez aka SoSousMe
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