Mama Fusco's Baby Eggplant Parmigiana April 03 2014, 0 Comments

Serves 4 to 6  


  • 1 25oz jar Cucina Antica Garlic Marinara Sauce
  • Vegetable Oil
  • 4 baby eggplants
  • 3  eggs, beaten
  • 1/2 cup freshly-grated Parmesan cheese
  • 6 slices fresh mozzarella
  • 2 cups seasoned bread crumbs
  • Fresh basil leaves


Rinse baby eggplant, remove the skin and slice into 1/2  inch slices. Start heating up the oil in frying pan, then bread the eggplant by dipping eggplant slices into egg, then dipping into the breadcrumbs. Once breaded, place it in the pan with hot oil, and cook each side of your eggplant until golden brown.

Prepare your baking pan by coating the bottom with Cucina Antica Garlic Marinara Sauce, then place the cooked eggplant slices in the baking pan by arranging a single layer of eggplant slices, top with mozzarella. Next, arrange your second layer of eggplant slices on top of the first. Top with marinara, and sprinkle grated Parmesan cheese.

Place in oven uncovered, and bake at 350 degrees for 35 minutes or until mozzarella cheese bubbles.  Remove from oven, sprinkle grated Parmesan cheese, and garnish with fresh basil to serve.

Enjoy this incredible vegetarian dish straight from Mama Fusco's kitchen.