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Eggplant Parmigiana

Serves 4


  • 4 long eggplants
  • Salt
  • Rienzi Olive Oil
  • Rienzi Tomato Puree 28 oz.
  • Rienzi Grated Parmesan Cheese


1.Peel eggplants, cut slices lengthwise and place them in a strainer.
2. Sprinkle salt between layers.
3. Press them down with a light weight allowing water to drip completely for a couple of hours.
4. Rinse the slices with running water and dry all.
5. Quickly fry the slices by turning them only once.
6. Put them on a plate to drain the extra oil.
7. At the bottom of a baking pan, pour light tomatoes puree and a layer of cooked eggplants.
8. Follow with a second layer of eggplants topped by parmesan cheese.
9. Continue by alternating layers of tomatoes and eggplants and parmesan cheese.
10. When all slices are used, place the baking pan in the hot oven and cook at 350 F. for one hour or until a slight crust forms over the top and the sauce feels dry. Let it cool down before serving.