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Eggplant Parmesan

Master this delicious dish tonight with Roger Mooking’s signature recipe!

Serves 4-5


Crunchy Baked Eggplant
3 SUNSET® baby eggplants, cut into 1/2” thick rounds
1 1/2 c panko breadcrumbs
1 1/4 c Parmigiano-Reggiano, finely grated
3 eggs, beaten
1/2 c all-purpose flour
1/3 c olive oil
kosher salt to taste
freshly ground black peppercorn

Assembling Eggplant Parmesan
2 x Minzano® Master Sauce
1 lb grated Mozzarella
1/2 tsp dried basil
4 fresh basil leaves


Preheat oven to 425 F.

Combine breadcrumbs and Parmesan in one bowl. Place beaten eggs in a second bowl and flour in the third bowl. Line a tray with parchment paper and pour olive oil over it.

Dip each individual eggplant round in flour, followed by egg wash then bread crumbs. Lay breaded eggplant on oiled tray. Once complete, bake for 20 minutes, or until browned and crunchy, flipping each round after 10 minutes.

Reduce heat to 350 F.

In an 8” round cake tin, add a couple tablespoons of Minzano® master sauce to cover the bottom of the cake tin. Add a single layer of crunchy eggplant on top of the sauce, followed by one third of the Minzano® sauce and one third of the mozzarella. Repeat for 3 layers, finishing the top layer with sauce, not cheese. Cover with foil, place on a baking tray, and bake for 30 minutes.

Reserve any crunchy crumbs left on the tray and combine with dried basil. Set aside.

Remove from the oven and remove the foil. Place the basil leaves on top making sure they lay flat, at 12 o’clock, 3 o’clock, 6 o’clock and 9 o’clock. Top basil with remaining cheese and bake for another 10 minutes. Remove from oven and rest for 20 minutes. Add reserved crumb/dried basil mixture all over the top of the melted cheese, then cut and serve.

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