Eggplant Parmesan
Anthony Carrino and John Colaneri are in the kitchen whipping up an Italian favorite that serves four.


  • 8 eggplants
  • Sea salt
  • 1/2 Mozzarella cheese
  • 1 1/2 Cups of grated Parmigiano Cheese
  • 1/2 Smoked Provolone
  • 1 3/4 Double “00” flour
  • 20 Basil Leaves
  • 1 Quart Vegetable Oil
  • 1 Cup Tomato Sauce

Eggplant Parmesan - Home & Family


1.) Remove top and bottom end of eggplant and then use a vegetable peeler for skin. Leave some of the skin on for taste and nutrients.

2.) Slice the eggplant 1/2-1” thick.

3.) Layer eggplant around a strainer and sprinkle with sea salt. Leave for 30 min and allow water to drain out.

4.) Dip each eggplant into the “00” flour.

5.) Fry eggplant with vegetable oil.

6.) Layer the eggplant with:
-light tomato sauce
-two layers of eggplant
-parmigiano cheese
-mozzarella cheese
-smoked Provolone
-fresh basil leaves

7.) Repeat this process until you are over the top of the dish (don’t worry, it will shrink!).

8.) The last layer should only have sauce and parmigiano cheese (this will help cooking the dish evenly and the cheese will not burn on the top).

9.) Cook for 1 hour on 325.

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