I grew up eating Italian-American Eggplant Parm in the United States. When my family would visit Italy, I’d eat the Italian Eggplant Parm, a different version! I always noticed the difference: they are both delicious in their own way, but with very different flavors. This is my Italian Eggplant Parm: no flour, no egg wash, no breadcrumbs. Make it and see what you think!

Buon Appetito e Tutti a Tavola!

~Lisa

Watch Lisa make this recipe on the Lisa’s Italian Kitchen YouTube channel here.

Real Italian Eggplant Parm Ingredients:

4 large eggplant, peeled and drained (see Lisa’s video How to Drain an Eggplant here!)

2 cups Classic Red Tomato Sauce

2 cups freshly grated Parmigiano Reggiano

Extra Virgin Olive Oil for cooking

Real Italian Eggplant Parm Directions:

Sauté the thinly sliced eggplant rounds in the olive oil until golden on each side. Do not overcook. In a 9×9 casserole, pour a thin layer of the tomato sauce on the bottom of the pan. Begin layering with two layers of the eggplant, followed by red sauce, followed by Parmigiano Reggiano. Finish the layers on top with the Parmigiano Reggiano. Bake at 350 degrees for 30 minutes!