Eggplant "Parmigiana" Style

  • Photo and Recipe courtesy of <a href='' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 4 servings


  • 1-1/2 cups aged Asiago cheese, grated
  • 1/4 c. dry breadcrumbs
  • 1/2 c. extra virgin olive oil, divided
  • 1 eggplant (about 24 oz.) cut crosswise in 16 thin (3/16&quot;) slices
  • Salt and pepper, to taste
  • 2-1/2 cups seasoned tomato or marinara sauce, homemade or top quality purchased
  • 8 ounces fresh mozzarella cheese, cut in 16 slices
  • 16 fresh basil leaves
  • 2 tablespoons capers, rinsed
  • 1/4 c. Italian green olives, pitted and sliced 3/16&quot; thick


  • In small bowl, mix Asiago cheese, breadcrumbs and 2 tablespoons extra virgin olive oil; set aside.
  • Using 3 tablespoons of the olive oil, brush eggplant slices on both sides; season with salt and pepper. Heat grill pan over medium-high heat. Grill each slice 3 minutes; turn and grill 2 minutes longer. Remove slices and cool.
  • Heat oven to 425&deg; Fahrenheit. In large baking pan, spoon 8 tablespoons of tomato sauce in 8 circles. Place a slice of eggplant over each pool of sauce. Top with 1 slice mozzarella, a basil leaf and another tablespoon of sauce. Repeat layers, using all ingredients and ending with all remaining tomato sauce. Sprinkle the cheese/crumb mixture over each eggplant stack. Drizzle remaining 3 tablespoons olive oil over all stacks. Bake 15 minutes or until hot and bubbly. Sprinkle capers and olives over each stack.
  • *If made ahead and refrigerated, reduce oven temperature to 375&deg; Fahrenheit and bake 25 minutes.