Eggplant Parmesan

by Lisa Marie Rosati on October 1, 2015

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I found this recipe in the book: The Sexy Forever Food Bible by Suzanne Somers. I simply swapped the olive oil for grapeseed oil since it has a higher flashpoint when heated.


2 firm medium eggplants (about 2 pounds)
2 quarts grapeseed oil
sea salt and black pepper
2 cups basic Italian tomato sauce
1 pound mozzarella cheese, thinly sliced
1 cup Parmesan cheese
½ cup fresh basil leaves, loosely packed & roughly chopped


  1. Preheat oven to 400 degrees.
  2. Carefully cut eggplant lengthwise into very thin slices.
  3. Heat the oil in a large skillet or deep fryer to about 360 degrees F.
  4. Fry 2 or 3 slices of eggplant at a time until golden brown, approximately 4 minutes.
  5. Drain the slices on paper towels. Season with salt and pepper. Continue until all the eggplant is fried and is drained well on paper towels.
  6. Spoon several tablespoons of the tomato sauce into a 9 x 13-inch casserole dish.
  7. Layer half the fried eggplant over the sauce.
  8. Spoon another thin layer of sauce over the eggplant, cover eggplant with half the mozzarella, then sprinkle with half the Parmesan cheese.
  9. Layer the rest of the eggplant, the rest of the tomato sauce, mozzarella and Parmesan cheese.
  10. Sprinkle with fresh basil.
  11. Bake until the cheese is bubbling and melted, about 40 minutes.
  12. Let the casserole cool for about 10 minutes, then cut into squares and serve.
  13. Enjoy!