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Eggplant Parmigiana

Eggplant Parmigiana



  • 2 cups tomato sauce
  • 1 large eggplant, sliced into ½ inch thick round pieces
  • 2 eggs
  • 1 cup matzoh meal or ground walnut (or half & half)
  • 8 oz. mozzarella cheese
  • 3 ounces goat cheese (if unavailable, substitute with additional mozzarella)
  • salt and pepper


  • Preheat oven to 350°.
  • Salt eggplant on both sides and leave for 30 minutes until liquid is released.
  • Crack and mix eggs in one bowl, and pour matzoh meal and/or ground walnuts and seasoning into a second bowl.
  • Dip eggplant slices of eggplant first in eggs, then in matzoh meal and/or ground walnuts.
  • Fry each slice for 2 minutes on each side until soft.
  • In a 9x12 inch pan, create layers with eggplant, goat cheese, and tomato sauce (creates about 3 layers).
  • Top with mozzarella cheese.
  • Bake, uncovered, for 20 minutes or until mozzarella cheese is melted.
Aviva Kanoff has been described as "the Indiana Jones of cooking"—an adventurer, world traveler and fearless hero on the ground, in any vehicle and anywhere with a cooktop. As a former student of the French Culinary Institute, Aviva’s artistic approach led her to creative experimentation with food. She is the author of the award winning No Potato Passover and Gluten Free Around the World.
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