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Eggplant with Two Cheeses
(Melanzane con Due Formaggi)

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  • 1/4 cup olive oil
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon garlic salt
  • 1 medium eggplant (about 1 1/2 pounds), cut into 1/2-inch slices
  • 1 (15 ounce) can tomato sauce
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano leaves
  • 2 cups (8 ounces) shredded mozzarella cheese


  1. Heat oil in skillet until hot.
  2. Mix flour and garlic salt; coat eggplant with flour mixture. Cook over medium heat, turning once, until golden brown, adding more oil if necessary.
  3. Pour half the tomato sauce into ungreased 13 x 9-inch baking dish.
  4. Add eggplant; sprinkle with Parmesan cheese.
  5. Pour remaining tomato sauce over eggplant; sprinkle with oregano and mozzarella cheese.
  6. Bake uncovered at 325 degrees F until hot and bubbly, about 25 minutes.