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Spicy Eggplant Parmigiana

Spicy Eggplant Parmigiana

Makes 4 servings.
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Recipe uses Original Red Sauce
Original Red Sauce
Spicy Eggplant Parmigiana


2 tablespoons olive oil
1 large eggplant (about 1 1/4 pounds)
1 (26-ounce) jar prepared marinara sauce
1 (12-ounce) package shredded mozzarella cheese (3 cups)
1/2 cup Italian parsley, coarsely chopped
1/2 cup grated Parmesan cheese


Preheat oven to 400°F. Combine 1 tablespoon TABASCO® Sauce and olive oil in small bowl. Cut eggplant into 15 slices and arrange in single layer on baking sheet. Brush on TABASCO® Sauce mixture; broil 3 to 4 inches from heating element for two to three minutes. Turn over and brush with remaining TABASCO® Sauce mixture; broil two to three minutes.

Combine marinara sauce and remaining 1/2 tablespoon TABASCO® Sauce in medium bowl. In separate bowl mix together mozzarella cheese, chopped parsley and Parmesan cheese.

Arrange single layer of broiled eggplant on bottom of lightly greased 2-quart casserole or 9-inch square baking pan. Spread with one-third of both sauce and cheese mixtures. Repeat layers with remaining eggplant, sauce and cheese.

Bake for 15 minutes or until hot and bubbly. Let stand 10 minutes before serving.

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Original Red Sauce

Our most versatile sauce. Enliven the flavor of any meal.

Original Red Sauce