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What's Cooking: March 18

Chef Nicole Gomes from Nicole Gourmet makes eggplant parmigiano. 
eggplant parm.jpg
Click on read more below for recipe...

Individual Eggplant Parmigiano

Serves 6

6 oven proof ramekins (5oz-150ml)

1⁄2 recipe pomodoro sauce (recipe attached)

1 large eggplant, peeled and cut into 1⁄2" slices

1 large ball (200 gram) fresh mozzarella, cut ball in half and into 12 slices

1 cup parmesan, freshly grated, fine

3⁄4 cup all purpose flour

4 large eggs, lightly beaten

1⁄2 cup extra virgin olive oil


To prepare eggplant:

Lightly salt eggplant, allow to sit at room temperature for 15 and up to 30 minutes. Eggplant 

will sweat small beads of water this eliminates the bitterness in eggplant. Blot the slices of 

eggplant with paper towel to remove moisture. Cut larger slices into 1⁄4's and smaller ones in 


Coat each piece of eggplant lightly in flour. Heat a large fry pan over medium high heat. 

Once heated add 2 tablespoons of olive oil. Dip each piece of floured eggplant into beaten 

eggs until fully coated and cook in fry pan for 1 minute per side. Once eggplant is cooked lay 

on a plate. Set aside and repeat with remaining pieces of eggplant.

To assemble:

Preheat oven to 400F. Lightly salt fresh mozzarella. Fill each ramekin with two tablespoons 

of pomodoro sauce, layer with fried eggplant, piece of mozzarella, sprinkle with parmesan. 

Repeat layers two more times with pomodoro sauce, eggplant, mozzarella and parmesan. 


Place ramekins on a baking sheet. Bake in preheated oven for 12-15 minutes or until 

ramekins are bubbling and top is golden brown. Allow to rest at room temperature for 10 


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