Call Us (440) 729-7340 // Visit // Apply
Eggplant Parmesan
Description Melanzane alla Parmigiana
Eggplant Parmesan
Serves 8
2 lg. eggplants, sliced lengthwise or into round slices
Seasoned flour, recipe follows
1/2 cup olive oil, approximately
1 cup ricotta cheese
Salt and pepper, to taste
1/2 cup grated Parmigiano Reggiano
2 cups pomodoro sauce
1 cup mozzarella cheese
1 tsp. fresh Italian parsley chopped
1 tsp. salt
1 tsp. pepper
Preheat oven to 400°F. 

Slice eggplant into thin slices. Dredge slices in seasoned flour. Fry in hot oil until lightly browned. Remove from skillet and drain on paper towels.

Combine ricotta, 1/4 cup Parmigiano and parsley until well-mixed. Add salt and pepper to taste.

Spoon the tomato sauce onto the bottom of a baking dish. Top with a layer of prepared eggplant slices. Place a portion of the ricotta mixture on top of eggplant. Spoon more sauce over the layer and cover with mozzarella cheese.

Repeat for several layers and top with extra sauce and remaining cheese. Cover with foil and bake in preheated oven for 25 minutes or until bubbly. Remove cover and cook until lightly browned. Top with chopped parsley before serving.

Seasoned Flour: Mix together 1 cup all-purpose flour, 1/2 tsp. salt, 1 tsp. pepper,
1/2 tsp. garlic powder and 1/4 cup Parmigiano Reggiano cheese.


 Pomodoro Sauce

2 lbs. ripe Italian plum tomatoes or canned diced tomatoes
1 small onion, finely minced
1 carrot, grated
2 cloves garlic, peeled and minced
4 Tbsp. extra-virgin olive oil
1/8 tsp. crushed red pepper flakes
2 Tbsp. fresh basil, chopped
2 cups tomato puree
Salt and freshly ground black pepper, to taste

In a large non-reactive saucepan, cook onion until transparent.  Add carrot and garlic and sauté for 2 more minutes.  Add chopped tomatoes and sauce.  Season with salt and pepper. 

Simmer for 20 minutes to thicken at medium heat. Add basil and cook for a few minutes more.


All classes are to be paid for in advance. Reservations will not be guaranteed until payment is received.


At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable


The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.