Eggplant Parmesan

Main Dish

I love this recipe. It’s probably one of my top three recipes in this book. Unlike most Italian-American restaurant preparations, the eggplant is not fried. Yet, like most great authentic Italian dishes it uses minimal ingredients, and the procedure is simple and uncomplicated. Make sure to use the absolute best buffalo mozzarella and Parmigiano Regianno you can find.

Ingredients

¼ cup Extra virgin olive oil
4 Large eggplants, about 4 lbs.
2 tsp Kosher salt
1 tsp Fresh ground black pepper
4 cups Marinara (see recipe)
1 cup Fresh basil chiffonade, loosely packed
2 lbs. Fresh buffalo mozzarella, sliced 1/8” thick
1 cup Parmigiano Reggiano, grated
½ cup Italian bread crumbs

Instructions

Preheat the oven to 450.

Peel and slice the eggplants about 1”-1 ½“ thick, getting 6 pieces out of each eggplant. Sprinkle the eggplant slices with 1 tsp of the salt and set aside for 30 minutes to draw the moisture out of them. Use the oil to lightly grease a couple baking pans and season the eggplant with the remaining salt and pepper. Place the slices on the oiled pans and place in the oven until the tops begin to brown, about 10-15 minutes. Remove and transfer to a plate to cool at room temperature.

Lower the oven to 350.

In a lightly oiled 11” x 13” baking dish, place the 8 largest slices of eggplant, spaced evenly. Spoon ¼ cup of marinara over each slice, followed by 1 Tbl basil chiffonade, 1 slice buffalo mozzarella and 1 tsp grated cheese. Place the smaller slices of eggplant over this layer and repeat until all ingredients have been used.

Sprinkle 1 Tbl breadcrumbs over each stack and bake uncovered until the cheese melts and the tops begin to brown. This should take about 20 minutes. Serve immediately.

Recent Recipes

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

RobertStJohn.com