Eggplant Parmesan

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  • 1 eggplant, sliced to about 3/8" thick

Plate 1:

  • a little milk

Plate 2:

  • ~1cup flour
  • necessary spices: lots of garlic, basil, oregano, a pinch of black pepper
  • optional spices: some Tony's or a little cayenne, thyme, rosemary, sage, or other Mediterranean leaf herbs


  • tomato sauce, spiced to taste
  • spaghetti, cooked


  1. Spread a thin layer of tomato sauce (spiced to taste) on the bottom of a casserole dish.
  2. Dip slices of eggplant in milk, then into spiced flour. Place them on the bottom of the casserole pan (slicing some to fit if necessary) until it's covered.
  3. Spoon some sauce onto each slice of eggplant.
  4. Sprinkle on some shredded mozzarella or similar mild, melty cheese over the top
  5. Repeat the last three steps to add another layer. A medium eggplant will make about 2-2½ layers in a 9x13 pan. Cut pieces to fit or arrange to look nice when you start running out.
  6. For the top layer, pour the remaining sauce over all to cover it, then put on a generous sprinkling of cheese to mostly cover the top.
  7. Cover the casserole (with aluminum foil or a pan) well (too much exposure to air/heat will dry out and brown the cheese)
  8. Bake at 350°F for at least an hour.
  9. Serve over spaghetti.