Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Eggplant Parmigiana from Flavia’s Flavors


1 large eggplant (about 1lb-1½lbs.), peeled (optional) and sliced into ¼-inch rounds
½ cup all-purpose flour
2-2½ cups vegetable or canola oil
6-8 fresh basil leaves, washed and dried thoroughly
½ pound fresh mozzarella, patted dry and thinly sliced
¼ cup grated Parmigiano Reggiano
Pat of unsalted butter, for smearing the baking dish
Simple Tomato/Marinara Sauce (recipe follows)

For the Simple Tomato Sauce:

I am giving you the recipe to make this sauce from scratch, which is very easy and comes together quickly, but feel free to use a good-quality jarred marinara sauce if you prefer.

2-3 garlic cloves
2 T. extra-virgin olive oil
2 15oz. cans crushed tomatoes (with their juice)
½ tsp. salt
¼ tsp. pepper



Anonymous's picture
To prevent automated spam submissions leave this field empty.

Next Recipe

Kept by

1st Keep
mysticstar83's picture

Top Recipe Keepers

Share with Facebook