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Eggplant Parmesan

Eggplant Parmesan

Eggplant parmesan recipe by Chef Alfonso Iaccarino from Don Alfonso restaurant in Sorrento: a easy Italian recipe for one of the tastiest vegetable dishes

30 March, 2012
Average: 1.8 (28 votes)


Dietary Consideration

Season & Occasion

serves for


total time

1 HR 50 MIN


400 g
Mozzarella cheese
300 g
20 g
Tomato sauce
200 g
Extra virgin olive oil
To taste
To taste


  • Cut the eggplant into round slices around 5-6 cm in diameter and 1 cm thick.
  • Fry in oil until golden and then salt. Slice the mozzarella into discs 5-6 cm in diameter and 0.5 cm thick.
  • Alternate the slices of eggplant and mozzarella, slipping a few pieces of sliced basil between each slice, thus forming a kind of tower made from 5 slices of eggplant and 4 slices of mozzarella.
  • Cook in an oven at 180°C.
  • Serve on a bed of fresh tomato sauce with a basil leaf garnish.

This recipe is taken from the book "La cucina del cuore" by Alfonso Iaccarino, published by Mondadori


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