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Eggplant Parmigiana Deluxe

Eggplant Parmigiana Deluxe Recipe

  • 1 (28-ounce) can whole peeled tomatoes
  • 1 (14.5-ounce) can stewed tomatoes
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, flattened with the blade of a knife
  • ½ teaspoon kosher or sea salt
  • ¼ cup shredded basil leaves
  • 3½ to 4 pounds eggplant (about 4 large or 6 medium)
  • Kosher or sea salt
  • Vegetable oil or olive oil (not extra virgin) for frying
  • 8 ounces fresh mozzarella, thinly sliced (see cook’s note)
  • 8 ounces smoked mozzarella, thinly sliced
  • 2 cups freshly grated Parmigiano Reggiano
  • 2 dozen large basil leaves, torn into large pieces
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 489kcal (24%)
Total Fat 35g (54%)
Saturated Fat 13g (66%)
Cholesterol 67mg (22%)
Total Carbohydrate 22g
Dietary Fiber 9g
Sugars 10g
Protein 26g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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