Eggplant Casserole / Parmigiana di Melanzane


  • 2 INGREDIENTSmedium eggplants, washed, stemmed and cut intoinch thick long slices
  • 4 large eggs
  • 1 1/2 cups grated Parmigiano Reggiano cheese
  • 1/4 cup flat leaf parsley, minced
  • 3 cloves garlic, minced
  • 1/2 cup bread crumbs
  • 1 teaspoon salt
  • Grinding black pepper
  • 2 1/2 cups prepared tomato sauce

This recipe was featured on Season 16 - Episode 1608.

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Im cooking this right now!!! Love your show! 🙂


I saw this years ago. My brother was visiting and I tried it. He liked it so much I always try to make it for him whenever he is here.

I really like the current web site. It works so well for me.


Mary Ann, I just love your recipes and anecdotes. I have several of your books and I refer to them often.

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