Recipe by: Caterina Ciuffetelli

Source: Family recipe

Serves: 4


  • 2 large eggplants
  • 250 g wheat flour
  • 4 eggs
  • Vegetable oil (to fry)
  • Tomato sauce (~ 500ml)
  • 100 g Parmesan cheese
  • 250 g shredded mozzarella cheese


  • Preheat oven to 175 C /375 F.
  • Wash and dry the eggplants.
  • Thinly slice horizontally the eggplants (approx. 0.5 cm).
  • In two separate bowls have the flour and the beaten eggs.
  • First add some of the sliced eggplants in the flour and then dip them in the beaten eggs.
  • Heat a pan with the vegetable oil (medium heat). Slowly fry the eggplant slices, and set them on a dish with paper towel to remove excess oil.
  • Inside a Pyrex dish start layering (“Lasagna style”) with tomato sauce, mozzarella and parmesan cheese. (Optional: add some butter flakes on top).
  • Cover it with aluminum foil. Set in the oven for one hour. Take the aluminum foil off the last five minutes or broil for a few seconds.
  • Let it stand to cool off for five minutes.

Download PDF version here: italian-eggplant-parmigiana-caterina-ciuffetelli