Italian-Style Eggplant

Italian-Style Eggplant
  • 4 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 0:45 Total Time


Add all
  • 1

    eggplant, peeled, sliced in 5 mm thick rounds and sweat

  • 1/4 cup
    (60 mL)


  • 1/2 cup
    (125 mL)

    extra light olive oil

  • 2 cups
    (500 mL)

    tomato sauce

  • 8 to 12

    slices mozzarella, melted

  • 1/4 cup
    (60 mL)


  • pepper to taste


Preheat the oven to 400°F / 205°C .

In a frying pan, heat 2 Tbsp. (30 mL) oil; dredge eggplant slices in flour and brown on each side.

Lightly oil a casserole dish; spread 1/2 cup (125 mL) tomato sauce on the bottom.

Add half of the eggplant slices, half of the cheese and 2/3 cup (180 mL) tomato sauce.

Make another layer with the remaining ingredients. Sprinkle with parmesan cheese.

Bake 20 minutes and serve.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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