Eggplant Parmigiana with CADE Estate Winery Class Page

June 28
Chef Tyler
Cook time: 90 minutes
Servings: 2
Difficulty: Beginner

What you'll learn

  • Discover the secrets behind layering with melted mozzarella, Parmesan, and Nonna's Tomato Sauce enriched with truffles.
  • Master the art of crafting a crispy, golden Truffle Eggplant Parmigiana.
  • Explore the perfect wine pairing with CADE Estate Winery's 2023 Sauvignon Blanc and 2021 Napa Valley Cabernet Sauvignon.

Mise En Place

Cheese Grater
Chopping Board
Saute Pan
Wooden Spoon
Aluminum Foil
Sauce Pot
Sheet Tray

Shopping List

Nonna's Tomato Sauce, 10 oz

Eggplant, 1 ea large

Eggs, 4 ea

All purpose flour, 1¼ cup

Breadcrumbs, 1¼ cup

Dried oregano, 1 tsp

Dried rosemary, 1 tsp

Red chili flakes, ½ tsp

Dried thyme, ½ tsp

Garlic powder, 1 ½ tsp

Onion powder, 1 ½ tsp

Balinese Truffle Salt, 1 packet

Parmesan cheese, 1 oz

Mozzarella cheese, 5 oz

Basil, ½ bunch

Truffle Carpaccio, 1 jar

Canola oil, 3 cups

Kosher salt


  1. Preheat your oven to 425°F
  2. Slice eggplant into ½ inch-thick rings.
  3. Salt the eggplant rings and set them in a colander or strainer. They will start to expel liquid.
  4. Grate the mozzarella and microplane the Parmesan. Set aside separately.
  5. Chiffonade the basil.
  6. In a medium saucepan over high heat, heat the tomato sauce until it reaches a boil. Once boiling, turn off the heat.
  7. Set up your breading station. Whisk the eggs in one mixing bowl, then add the flour in another mixing bowl. In a third bowl, stir together the panko breadcrumbs, oregano, rosemary, chili flakes, thyme, garlic powder, and onion powder.
  8. Dip each ring in the flour, then egg, then panko--creating a coating around each ring. Set aside on a foil or parchment-lined sheet tray.

How to cook

  1. Add the canola oil to your saute pan and heat over medium heat.
  2. Pan-fry the eggplant on both sides until golden brown, then remove from oil and set on a cooling rack. Immediately season with Balinese Truffle Salt.
  3. In a large baking dish, layer the breaded eggplant rings, cheeses, tomato sauce, basil, and Truffle Carpaccio.
  4. Bake until the cheese is melted and lightly browned. Top with fresh basil and more truffles! Have at it!!!

From the chef

Indulge in a gastronomic journey with our Truffle Eggplant Parmigiana, a collaboration between TruffleShuffle and CADE Estate Winery, led by the expertise of Danielle Cyrot, CADE Estate & 13th Vineyard Winemaker. Join our exclusive cooking class to uncover the secrets behind this crispy, golden delight, layered with melted mozzarella, Parmesan, and infused with Nonna's Tomato Sauce enriched with truffles. It's a culinary masterpiece that promises to leave you craving for more.

Complementing the experience are fine wines from CADE Estate Winery: the 2023 CADE Sauvignon Blanc, offering vibrant aromas of grapefruit and lime zest, and the 2021 CADE Napa Valley Cabernet Sauvignon, boasting rich flavors of black cherry and mocha. With each sip and bite, immerse yourself in a symphony of flavors and aromas that elevate the senses. Reserve your spot now for an unforgettable evening of wine, dine, and culinary delights.

Other chefs also loved