Justin Wilson Looking Back - Eggplant a la Justin

Cook along with Justin Wilson’s Looking Back every Saturday at 4:30 pm ET on RFD-TV

Serves 8 people


  • 3 small eggplants
  • Salted water to cover eggplant slices
  • 3 tablespoons of olive oil
  • 3 tablespoons of sifted flour
  • 1 small can of tomato sauce
  • 1 rib celery (finely chopped)
  • Small amount of chopped parsley
  • 1 cup onions (finely chopped)
  • 1 small bell pepper (finely chopped)
  • 1 clove of garlic (finely chopped)
  • 1 1/2 cup claret wine or dry red wine
  • 1 tablespoon of Worcestershire sauce
  • 1 teaspoon Louisiana hot sauce
  • 1 1/4 teaspoon salt
  • 1 cup of water (if needed)
  • Additional olive oil
  • 2 cups of grated Romano cheese


Peel eggplants and slice lengthwise in slices from an eighth to a quarter of an inch thick. Place slices in salted water, and let them marinate for about 2 hours.

(While the eggplant is marinating, the rest of the recipe can be prepared)

Make a roux, with tomato sauce. Next, add all the chopped seasonings to the roux and cook over a very low flame for about 20-30 minutes, stirring constantly.

Add the wine, Worcestershire sauce, and hot sauce to the roux. Salt to taste, approximately 1 1/4 teaspoon. Add water if the sauce is too thick. Cook on a slow fire for about 1 hour. When the sauce is nearly done, put olive oil in a frying pan and fry the rinsed and drained eggplant slices to a deep brown.

Arrange slices on a platter, and sprinkle Romano cheese freely Then spread sauce over the slices. Do this to each layer of eggplant slices. This can be served hot, or you may chill it in the refrigerator, then slice it like fudge and serve cold.

Many prefer this way of serving.


“If you don’ look out, you gonna make this you’ entree, because it is so good! Don’ you forgot to marinate them eggplant slices in salt water for a couple of hours. If you don’ did this, them eggplants might could be bitter.”