Food Friday: Eggplant Parmigiana & Cannoli Torte
Eggplant Parmigiana
by Casey Hawk
October 6, 2017

Get a little taste of Italy with this week’s #FoodFriday recipes!

Try making this eggplant parmigiana and cannoli torte from The Cookbook According to St. Paul’s,” which was created in 1979 by the Paulist Women’s Club* at St. Paul the Apostle Catholic Community, the parish we serve in Los Angeles.

Buon appetito!

Eggplant Parmigiana


Tomato Sauce:
1/3 cup olive oil
3 cloves garlic, finely chopped
1 medium size onion, finely chopped
1 tsp. salt
Pepper to taste 
1 tsp. oregano
1 tsp. basil
1 lb. 12 oz. can pear shaped tomatoes (put into blender 1-2 seconds only)
Pinch of sugar

1 large eggplant
Small amount of cooking oil
8 oz. pkg. of Mozzarella cheese
2 eggs, beaten
1/2 cup Parmesan cheese


Tomato Sauce: Cook garlic in oil for a minute or two. Do not brown. Add onion and cook until tender, not brown. Add tomatoes, salt, pepper, oregano and basil. Cook on low to medium heat for one hour. If sauce becomes too thick, add a little water. Add a pinch of sugar (this should be added after the basil).

Eggplant: Cut eggplant into slices 1/2” thick. Do not peel. Salt eggplant and let drain for one hour. Pat dry and cut each slice into two pieces. Dip in egg, then in flour. Sauté in small amount of cooking oil until lightly brown, then drain on paper towels. 

Spoon tomato sauce into glass baking dish to cover bottom. Layer a slice of eggplant then a thick slice of mozzarella cheese, then another slice of eggplant and cheese, until all ingredients are used, ending with cheese. Cover eggplant with tomato sauce. Sprinkle Parmesan cheese over sauce. Bake at 350 degrees for 30 minutes. Serves six to eight people. 

Comment: This is an authentic Italian recipe from Arlene Fantone’s mother-in-law in Rome, Italy. 


Cannoli Torte

Cannoli Torte


1/2 finely chopped almonds
3 tbsp. butter or margarine
1 tbsp. granulated sugar
1/2 cup graham cracker crumbs
2 cups ricotta cheese
2 1/2 tsp. vanilla extract
1 1/2 tsp. grated lemon peel
1 1/4 cups powdered sugar
1 cup heavy cream 
2 tbsp. tiny chocolate baking morsels
Powdered sugar


Spread almonds in a shallow pan; toast in a preheated oven of 350 degrees for about 8 minutes. Set aside.

Melt butter and stir in granulated sugar until it dissolves. Mix in graham cracker crumbs and 1/4 of the almonds. Press this mixture into the bottom of and 8” square baking pan. Lower oven to 325 degrees and bake for about 12 minutes or until it is browned. Cool. 

In a mixing bowl, beat ricotta cheese until smooth. Add vanilla, lemon peel, and powdered sugar and beat all together. Blend in heavy cream and beat until thick. Stir in chocolate morsels.

Spoon mixture over the browned crust. Chill overnight. Before serving sprinkle with remaining almonds and dust with powdered sugar. Serve with pitted, sweetened cherries. Serves eight. 


* “The Paulist Women’s Club” is now known as Parents Working for Children.

Want to find more recipes from “The Cookbook According to St. Paul’s?” Check out our last #FoodFriday post!


Cookbook Cover