Mark Ruffalo – Eggplant Parmesan

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(Preheat oven 275)


  • 4  #3 or 1 cup ramekins lightly oiled with olive oil
  • 2 medium large eggplants
  • 10 plum tomatoes
  • 2 or 3 garlic cloves minced
  • 1 lb fresh mozzarella cut into ½ inch pieces
  • ½ c. parmesan grated
  • 4 basil leaves
  • salt and pepper
  • olive oil



Peel eggplant and cut into ¼ inch slices longwise. Place on paper towels and lightly salt. Cover with more paper towels, place a weighted tray on top, and allow excess water to be absorbed by towels.

Cut tomatoes in half, top to bottom, scoop out seeds and place on baking sheet. Place a few pieces of garlic, and a little salt and pepper on each half. Drizzle with a little olive oil. Roast in 275 oven for an hour and fifteen minutes. Allow to cool slightly and rough chop. Set aside.

Remove paper towels from eggplant and brush both sides with olive oil.  Place on medium hot grill, about 3 minutes per side. A grill pan, indoors, will work fine. Allow to cool slightly.

Line ramekins with eggplant. Add a couple tbs of mozzarella, a torn up basil leaf, a ½ tsp of grated parmesan, and enough chopped tomatoes to fill the ramekins. Wrap overhanging eggplant over tomatoes. Add additionally eggplant to completely wrap contents of ramekin. Bake at 350 for 20 minutes. Allow to cool at least five minutes before inverting on a plate. Serve with a little tomato sauce. Pasta on the side works great.