Recipe courtesy of Renato De Gregorio

Eggplant Parmigiana

  • Level: Intermediate
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 2 servings
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1 eggplant

3 plum tomatoes

1 clove garlic

1 tablespoon olive oil

1 teaspoon capers

1 tablespoon grated Parmesan

4 basil leaves


  1. Preheat oven to 300 degrees F.
  2. Cut the eggplant in half and scoop out the flesh. Set eggplant halves aside. Cut flesh into bite sized cubes. Chop the tomatoes and slice the garlic.
  3. In a large saute pan, heat the oil and add the garlic. When the garlic is golden brown, add the chopped eggplant and saute for 3 minutes. Remove the eggplant and place in a large bowl. To the bowl, add the uncooked tomatoes and capers. Mix until combined.
  4. In a baking dish, place the reserved eggplant halves and fill with the eggplant/tomato mixture. Sprinkle with Parmesan.
  5. Place baking dish in the oven and cook for 10 minutes.
  6. Remove from the oven and garnish with fresh basil.

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