AUNT ELLA STYLE EGGPLANT
Dinner
Intermediate

AUNT ELLA STYLE EGGPLANT

Thin baked eggplant layered with bolognese and boiled eggs, topped with egg–milk–cheese custard and baked.

"Aunt Ella’s eggplant — baked like lasagna, layered with love, and even better the next day." - Alexia

90 Minutes
Total Time
6
Servings
Intermediate
Level

Ingredients

  • 4 cups Bolognese (meat sauce)
  • 2–3 large Eggplant
  • 2 cups All-Purpose Flour
  • Sea Salt (to taste)
  • A few tablespoons Dried Parsley Flakes
  • 1/4 cup Extra Virgin Olive Oil
  • Cooking Spray
  • Cracked Black Pepper (to taste)
  • 8–10 Boiled Eggs
  • 2 Eggs (for topping)
  • 1/2 cup Whole Milk
  • 1/2 cup Grated Romano Cheese

Instructions

1

Prepare the Eggplant

Wash, peel, and slice the eggplant into thin uniform slices about 1/4 inch thick, avoiding seedy pieces.

2

Season the Flour

In a shallow dish, season the flour with sea salt and cracked black pepper.

3

Dredge and Bake

Dredge the eggplant slices in the seasoned flour. Spray a baking sheet with cooking spray, drizzle with olive oil, and arrange the slices. Bake at 375°F for about 20 minutes until golden brown. Remove and let cool.

4

Layer the Dish

In a 15x10 Pyrex baking dish, layer bolognese, baked eggplant, and sliced boiled eggs. Repeat layers until the dish is full, pressing down lightly to keep it compact.

5

Make the Egg Topping

Whisk together the eggs, milk, grated Romano cheese, dried parsley flakes, and cracked black pepper. Pour this mixture evenly over the top of the layered eggplant, spreading it out and poking small holes to let it seep through.

6

Bake the Eggplant

Cover the dish with foil and bake at 375°F for 45–60 minutes until set and golden. Let it rest for about 15 minutes before serving.

7

Optional Tip

Alexia recommends letting it sit overnight — it tastes even better the next day!