This version of this very well known classic is less rich than many others in that the cheese is only on the top, rather than in between the layers. You could grill or bake the eggplant slices avoiding using so much oil.  


Serves 6-8



  • 1 Kg long, firm eggplant
  • Salt
  • Olive oil
  • *Home-made Italian tomato sauce (Spaghetti with Meat Sauce)
  • 150 g parmesan, finely grated




Slice eggplant into 1 cm thick long slices. Salt the slices and leave to drain in a colander for 20 minutes. Rinse under running cold water, drain well and dry on a clean tea towel. Heat a large, heavy frying pan, add some oil and sauté the eggplant slices a few at a time until just tender, without browning.(they cook further in the oven). Drain on paper towels. Layer the eggplant slices in a square, flat dish with some of the *tomato sauce in between the layers. Finish with eggplant. Scatter some of the parmesan over the top and make the remainder into parmesan wafers. To make parmesan wafers; heat a large, heavy frying pan and spray with non stick spray. Put spoonfuls of parmesan into the pan and flatten a little with the back of the spoon. Cook over medium heat until the cheese melts and spreads. Lift out with a flat spatula and cool on a wire rack. Top the Parmigiana with parmesan wafers, one for each serving. 



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