Eggplant parmesan



8–10 servings


  • 1 large onion
  • 4 lbs. tomato
  • 4 lbs. eggplant
  • basil, 12 leaves
  • 1 ½ cups grated parmesan
  • salt & pepper
  • 1/3 cup + 2 tbsp. olive oil
  • 1/3 cup peanut oil


  1. Preheat oven to 450° F.
  2. Peel and slice the onion. Fry in 2 tablespoons olive oil in a large saucepot until soft.
  3. Wash, de-stem, and roughly chop the tomatoes. Dice finely in a food processor. Add to the onions, bring to a boil, and simmer, uncovered, stirring intermittently, for at least an hour.
  4. Wash the eggplants. Slice into coins ¾ inch thick. Lay out on two cookie sheets; salt lightly; brush with a mix of the olive and peanut oil. Flip, and salt and oil the other side of the coins. Roast for 9 minutes. Swap between upper and lower shelves of the oven, rotate, and roast 9 minutes more. Flip over the eggplant slices, swap shelves again, and roast 10 minutes more.
  5. Wash and slice basil. Add the basil and 1 tsp salt to the tomato sauce halfway through its cooking.
  6. Grate 1 ½ cups of parmesan.
  7. Put a small amount of the tomato sauce on the bottom of a 9″ x 9″ (or 8″ x 10″) casserole dish. Add a layer of fried eggplant slices, a layer of tomato sauce, and a layer of parmesan. Repeat for a total of 3 layers.
  8. Bake for 20 minutes. Serve hot or at room temperature.

Adapted from Mark Bittman. For a 1-page PDF version, click here.