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Active Time : 25 minutes
Total Time : 1 1/4 hours
Serves : 6 servings


  • 2 medium eggplants washed, dried
  • 2 1/2 teaspoons Sea Salt divided
  • 1 cup all-purpose flour
  • 1/2 teaspoon ground black pepper
  • - grapeseed oil or vegetable oil
  • 1 8 ounce package shredded whole milk mozzarella cheese (8 ounce)
  • 2 cups tomato, garlic & onion pasta sauce
  • 1/2 cup freshly grated Parmesan cheese


Slice eggplant horizontally about ½-inch thick. Place a colander over a bowl. Toss slices with 2 teaspoons salt in colander; set aside for 30 minutes. Rinse and pat dry.

In a shallow dish, combine flour, remaining salt and pepper; dredge eggplant slices in flour.

In large skillet, heat enough oil to cover bottom of skillet over medium-high heat. In batches, sauté eggplant slices until golden brown on both sides, adding more oil as needed.

Place slices in bottom of a greased 13x9-inch baking dish; top with mozzarella cheese. Pour sauce over mozzarella and sprinkle with Parmesan cheese.

Bake in a preheated 350°F oven 15-20 minutes or until hot and bubbly.