How To Make Eggplant Italienne

The eggplant is one of the most used vegetables in Italy and has been used by them for ages. Now, it has diversified with time with various types of Eggplant dishes available everywhere. However, in most of the places in the world, an Eggplant dish is costly so it is advisable to make it at home especially for those people who live in a tight budget but always crave for Italian.

The Eggplant Italienne is one of the most basic dishes of this vegetable and can be made in your own kitchen very easily. All you need to have to cook this dish would be easily available at the local grocery store. However, keep one thing in mind that while your selecting eggplants, make sure that they are fresh and medium because there is simply no point in cooking an Italian dish if it has no freshness about it. While searching for cheese, make sure that you use the proper Italian cheese which you can find very easily as well.

Prep time: 30 min
Bake time: 30 min
Total time: 60 min
Yield: 4 servings
Utensils: Cup, bowl, oven, skillet, spoon, knife, two quarter casserole dish

Eggplant (2 lbs): 1
Flour: 1/4 cup
Salad oil: 2/3 cup
Spaghetti sauce: 1 can (15 1/2 oz)
Grated parmesan cheese: 1/2 cup

Now that you have all that you need  to make an eggplant Italienne, it’s time to start working in the kitchen with a smile on your face because it’s Italian food that you are going to cook which means that you have to be in a good mood all the time.


  • 1

    Before doing anything, you need to first preheat the oven to 375 F degrees.

    Before peeling it, you must wash the eggplant first and then peel and cut it into ¼ inch slices.

    Put some flour in.

  • 2

    Now in a skillet, sauté your eggplant with some hot oil but make sure that you don’t put all of the slices in the skillet at once. Furthermore, make sure that the slices are brown on each side. If needed, add more oil.

  • 3

    Now, layer half of the eggplant slices in the bottom of the casserole dish.

  • 4

    Now it’s time to spoon over half of the spaghetti sauce all over it and then sprinkle it with half of the cheese. Repeat this process on each slice.

  • 5

    Bake this mixture for 30 minutes and make sure that you don’t over heat the eggplant slices.

Leave a Reply

Your email address will not be published. Required fields are marked *

8 + = twelve