Jul 14 2026
Restaurants›Gino's Restaurant›Eggplant Parmigiana Recipe

Eggplant Parmigiana Recipe

Inspired by Gino's Restaurant
Time1h 30m
Serves4

Slices of fresh eggplant baked with our own special tomato meat sauce and topped with mozzarella cheese, served with pasta.

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Ingredients

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Eggplant Preparation

Tomato Meat Sauce

Assembly

Method

Eggplant Preparation

  1. 1

    Slice and Salt the Eggplant

    Slice the eggplants into 1/4-inch thick rounds. Lay them out on a clean surface and sprinkle both sides with salt. Let them sit for about 30 minutes to draw out moisture.

  2. 2

    Rinse and Pat Dry

    After 30 minutes, rinse the eggplant slices under cold water to remove excess salt. Pat them dry with paper towels.

  3. 3

    Fry the Eggplant

    In a large skillet, heat the olive oil over medium heat. Add the eggplant slices in batches and fry them until golden brown on both sides, about 3-4 minutes per side. Transfer to a plate lined with paper towels to drain excess oil.

Tomato Meat Sauce

  1. 4

    Sauté Aromatics

    In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.

  2. 5

    Cook the Meat

    Add the ground beef to the saucepan, breaking it up with a spoon. Cook until browned, about 6-8 minutes.

  3. 6

    Add Tomatoes and Seasonings

    Stir in the crushed tomatoes, oregano, basil, salt, black pepper, and sugar. Bring to a simmer, then reduce heat to low and let it cook for 20 minutes, stirring occasionally.

Assembly

  1. 7

    Preheat the Oven

    Preheat the oven to 375°F (190°C).

  2. 8

    Cook the Pasta

    While the sauce is simmering, cook the pasta according to package instructions until al dente. Drain and set aside.

  3. 9

    Layer the Ingredients

    In a large baking dish, spread a thin layer of meat sauce, then layer half of the fried eggplant slices, followed by another layer of meat sauce, half of the mozzarella cheese, and then the remaining eggplant. Add the rest of the meat sauce and top with the remaining mozzarella and all the Parmesan cheese.

  4. 10

    Bake the Dish

    Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.

  5. 11

    Serve the Eggplant Parmigiana

    Let the eggplant parmigiana cool for a few minutes before serving. Serve hot over a bed of pasta and garnish with fresh basil.

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