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Baked Eggplant Italiano

Courses: Main Course

Recipe Ingredients

1   Eggplant - (abt 1 1/4 lbs)
2   Eggs - well beaten
  Cooking oil
1 1/2 cups 219g / 7.7ozShredded mozzarella cheese - divided
1 can  Spam luncheon meat - (7 oz) - diced
1 cup 237mlMarinara Sauce - (see below)
  Marinara Sauce
1/4 cup 15g / 0.5ozChopped onion
2 tablespoons 30mlRed wine
1/4 cup 27g / 1ozChopped celery
1/4 teaspoon 1.3mlBasil
1   Garlic clove - minced
1/4 teaspoon 1.3mlOregano
1 tablespoon 15mlPure vegetable oil
1/4 teaspoon 1.3mlSalt
1 can  Tomato sauce - (15 oz)
1   Bay leaf

Recipe Instructions

Cut unpeeled eggplant lengthwise in 1/4-inch slices. Lightly salt and place on plate; place a baking pan filled with heavy cans on top of eggplant. Let stand 1 hour; drain off accumulated liquid.

Dip each slice in flour, then into beaten eggs. Saute in oil in large skillet, a few slices at a time, until browned on both sides. Drain on paper towel.

Reserve about 1/3 cup mozzarella cheese; combine remaining cheese with Spam. Spread about 2 tablespoons sauce over bottom of lightly-greased 1-quart baking dish. Cover with a layer of eggplant. Add layer of Spam mixture; spread with sauce. Repeat layers ending with sauce. Sprinkle with reserved cheese.

Bake in 400 degrees oven 15 minutes, or until mixture is hot and cheese melts on top. Let stand 5 minutes before cutting.

For Marinara Sauce: In a medium saucepan, saute onion, celery, and garlic in oil. Add remaining ingredients and simmer 15 minutes.

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