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Eggplant Parmigiana
(from "Classic Home Cooking, by Berry and Spieler)

Yield: 4-6servings
Time: about 60 minutes
Difficulty Level: Moderate


  • 3lb Eggplant
  • salt & pepper
  • 2 eggs, lightly beaten
  • 1/4 cup all-purpose flour
  • 2-3 Tbl olive oil
  • 2 onions, chopped
  • 1 Lbs, 7 oz canned chopped tomatoes, drained
  • 1/2 cup tomato paste
  • 1 garlic cloves, crushed
  • 2 Tbl chopped fresh basil
  • 1/4 tsp sugar
  • 10-12 oz mozzarella cheese, sliced
  • 1 1/3 C grated parmesan cheese
  • Cooked pasta

NOTE: We prefer to use premade sauce instead of making this sauce. (It's easier!!!)


  • Cut the eggplant into 1/2 inch slices. Place in a colander, sprinkle with salt, and leave to stand for 30 minutes. Rinse the slices and pat dry with paper towels.
  • Dip the eggplant into the beaten eggs, then into the flour, shaking off any excess.
  • Heat 1 Tbl of the oil in a large skillet, add the eggplant slices in batches and cook for 3-4 minutes on each side, until golden, adding more oil between batches if necessary. Lift out with a slotted spoon and drain on paper towels
  • Heat 1 Tbl oil in a saucepan, add the onions, and cook gently until soft, but not browned. Stir in the tomatoes, tomato paste, garlic, and basil. Bring to a boil, then simmer for 10-15 minutes. Add sugar and salt and pepper to taste.
  • Spoon some of the tomato mixture into a shallow ovenproof dish and cover with a layer of eggplant slices, then a layer each of mozzarella and Parmesan. Continue layering, finishing with tomato mixture, mozzarella, and Parmesan.
  • Bake in a 375 deg oven for 15-20 minutes, until the cheese is lightly browned.
  • Serve over or with pasta..