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Master Gardener Journal  


Eggplant Parmesan

1-1/2 pounds freshly picked oriental eggplant
Freshly milled pepper
Olive oil
2 cups fresh tomato sauce (see recipe below)
1/4 cup fresh basil leaves, thinly sliced
4 ounces mozzarella, shredded
1/2 cup freshly grated Parmesan

Lightly oil a 2-quart baking or gratin dish.

Slice eggplant into strips 1/3 inch thick. Brush both sides with olive oil. Place under broiler about 5 to 6 inches from the heat and brown both sides. Don't worry if the eggplant looks dried out.

Warm the tomato sauce with the basil. Spread about half the sauce over the bottom of the dish. Then overlap and layer about half the slices of eggplant. Sprinkle with half the mozzarella and Parmesan. Layer the remaining slices of eggplant and cover with the remaining sauce and cheese.

Bake in the middle of the oven at 375°F until hot throughout, about 30 minutes.


2 to 3 pounds of fresh, ripe tomatoes
3 teaspoons dried herbs (i.e., basil, marjoram, oregano, tarragon, thyme)
2 tablespoons extra virgin olive oil or butter

Put the tomatoes in a heavy pan with the herbs. Cook over medium to medium-high heat for about 10 minutes. Watch the pan to make sure the tomatoes don't scorch before they give up their juices. Carefully ladle tomatoes and their liquid into a blender. Once cool, puree and pass through a strainer back into a pan.

Recipes based on a recipe by Deborah Madison in Vegetarian Cooking for Everyone.

Maricopa County Master Gardener Volunteer Information
Last Updated January 25, 2003
Author: Lucy K. Bradley, Extension Agent Urban Horticulture, University of Arizona Cooperative Extension, Maricopa County
© 1997 The University of Arizona, College of Agriculture and Life Sciences, Cooperative Extension in Maricopa County
Comments to 4341 E. Broadway Road, Phoenix, AZ 85040,
Voice: (602) 470-8086 ext. 301, Fax (602) 470-8092