1st Place Winner-Baked Eggplant Parmesan

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1st Place Winner-Baked Eggplant Parmesan


This is a great way to use homegrown Eggplants and Swiss Chard from my garden. Its a family favorite with Tassos® taking caring of the spices from the yummy Capers Pasta Sauce. Low Carb favorite. Next day leftovers are the best!!

We agree Lynn!



  • 3 Eggplants, medium size
  • Peeled and sliced (lengthwise) as you go!
  • ½ cup Mayonnaise
  • 2 to 3 Tbsps of Tassos® Extra Virgin Olive Oil
  • 1 lb high quality Parmesan Cheese, finely grated
  • 1 bunch Swiss Chard, ribs removed, washed, patted dry
  • 2 Jars Tassos@ Caper Pasta Sauce

Cooking Directions

Preheat oven to 400 degrees

Prepare two to three jelly roll cookie sheets, lined with parchment paper

Begin by: Peeling first eggplant (no soaking require), slice length wise into 1/2 half slices and smear with thin coat of mayonnaise each side and dip into parmesan cheese

Cover each side generously with the cheese.

Place on cookie sheet without overlapping

Continue in same manner with last two eggplants

Bake in oven until golden brown, approx. 15 minutes.

Lightly oil bottom of casserole baker with Tassos@ Olive Oil

Place a thin coat of Tassos@ Capers Sauce on bottom and layer as follow -- baked Eggplant, Swiss chard, and Tassos® Caper Pasta Sauce.

Evenly layering 3 times and finishing top off with generous layer of grated parmesan cheese.

Reduce oven to 350 and bake for 30 minutes.


Let cool 5-10 minutes, cut and serve with homemade Greek salad. 


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