Recipe: Stove Top Eggplant Parmigiana

This delicious take on an Italian favorite is Nonna-inspired cooking at its best.

The following recipe, created by Rossella Rago, appears on


  • 2 Eggplant, cut into 1/4 inch thick round slices, you will need 21 slices total
  • Botticelli Olive Oil for frying
  • 1 Jar Botticelli Marinara Sauce
  • 1 Cup Grated Parmigiano Reggiano Cheese, plus extra for sprinkling
  • 8 oz Fresh Mozzarella, shredded
  • 1/2 Cup Fresh Basil Leaves


  1. Put a large saute pan over a medium-high flame and heat the olive oil. Fry the eggplant slices in batches until slightly browned, about 2-3 minutes per batch. Transfer to a paper towel lined plate. Set aside.  
  2. In another large saute pan with a lid add about half the sauce to the bottom. Add a layer of eggplant slices to the pan and spoon a bit of sauce over each slice. Top with a bit of mozzarella and a teaspoon of parmigiano cheese.  Repeat twice more. Cover the pan and cook over low flame for 20-25 minutes. Sprinkle with basil leaves and serve.

Yield: Serves 6-7

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