Eggplant Parmigiana by Chef Fabio Viviani


  • 1 large purple eggplant
  • Olive oil
  • Salt and pepper to taste
  • 2 c. marinara sauce, homemade or premade
  • 1 c. Parmesan cheese, grated
  • 1 c. Mozzarella cheese, grated
  • 12 Basil leaves, julienned


1. Preheat oven to 325 degrees

2. With a potato peeler, remove the skin of the eggplant. Drizzle with extra virgin olive oil and season with salt and pepper.

3. On a sheet pan, place eggplant in oven for about 15 minutes, or until the eggplant is soft and almost falling apart with a fork. Remove from oven and let cool.

4. Slice the eggplant into ¼ inch slices. Increase oven to 375 degrees.

5. Take out 2 ramekins. Layer an eggplant slice, about 2 tbs. marinara, 1 tbs. Parmesan, and about ¼ c. mozzarella, and a few basil leaves. Repeat until ramekins are filled (about 2-3 layers each).

6. Place ramekins on baking sheet and into oven for about 15 more minutes. Remove and serve warm.


  1. Alberta
    Posted December 19, 2011 at 4:12 pm | Permalink | Reply

    That is good I had it be for .yes it is good to eat .

  2. John
    Posted August 19, 2012 at 7:08 pm | Permalink | Reply

    He left out the part about using salt to remove the alkaloids poison. Do you have to remove the Alkaloids? Well no, if you like the taste of cigarette butts mixed with tonic water.

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