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Gallery Eggplant Parmesan Recipe Summary prep: 45 mins total: 2 hrs Servings: 6

Ingredients Ingredient Checklist 2 cans (28 ounces each) whole peeled tomatoes 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper 2 large globe eggplants (about 2 pounds total), cut crosswise into 1/4-inch-thick slices 1 cup all-purpose flour 3 eggs, lightly beaten 1 cup plain dried breadcrumbs Vegetable oil, for frying 1/2 cup grated Parmesan 1/2 pound whole fresh mozzarella, cut into large chunks

Gallery Eggplant Parmesan

Recipe Summary prep: 45 mins total: 2 hrs Servings: 6

Eggplant Parmesan

Eggplant Parmesan

Eggplant Parmesan

Recipe Summary prep: 45 mins total: 2 hrs Servings: 6

Recipe Summary

prep: 45 mins total: 2 hrs

Servings: 6

prep: 45 mins

total: 2 hrs

prep:

45 mins

total:

2 hrs

Servings: 6

6

Ingredients

Ingredients

  • 2 cans (28 ounces each) whole peeled tomatoes 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper 2 large globe eggplants (about 2 pounds total), cut crosswise into 1/4-inch-thick slices 1 cup all-purpose flour 3 eggs, lightly beaten 1 cup plain dried breadcrumbs Vegetable oil, for frying 1/2 cup grated Parmesan 1/2 pound whole fresh mozzarella, cut into large chunks

Directions

In a food processor, puree tomatoes; transfer to a medium saucepan and stir in olive oil. Bring to a boil; reduce to a simmer and cook until thickened, 30 minutes. Season tomato sauce with salt and pepper.

Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let stand 30 minutes. Press slices between a double layer of paper towels to dry. Dredge eggplant in flour (shaking off excess), then dip in eggs (allowing excess to drip off), and sprinkle lightly with breadcrumbs.

Preheat oven to 375 degrees. Place a wire rack on a rimmed baking sheet; set aside. In a large skillet, pour enough vegetable oil to come halfway up side. Heat oil over medium-high until pinch of breadcrumbs dropped in skillet sizzles. In batches, fry eggplant until golden, 2 to 3 minutes per side; transfer to rack to drain.

Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Layer half the eggplant over sauce and sprinkle with 1/4 cup Parmesan. Top with 1 1/2 cups sauce, then remaining eggplant. Finish with remaining sauce, 1/4 cup Parmesan, and mozzarella. Bake until lightly browned and bubbling, 40 to 45 minutes.

To Freeze: Assemble dish but do not bake; wrap tightly with foil and freeze, up to 3 months. Thaw completely, then bake as directed.

Reviews (5)

 Add Rating & Review     197 Ratings   5 star values:        21    4 star values:        36    3 star values:        73    2 star values:        51    1 star values:        16

Reviews (5)

Add Rating & Review     197 Ratings   5 star values:        21    4 star values:        36    3 star values:        73    2 star values:        51    1 star values:        16

Add Rating & Review

197 Ratings 5 star values: 21 4 star values: 36 3 star values: 73 2 star values: 51 1 star values: 16

197 Ratings 5 star values: 21 4 star values: 36 3 star values: 73 2 star values: 51 1 star values: 16

197 Ratings 5 star values: 21 4 star values: 36 3 star values: 73 2 star values: 51 1 star values: 16

  • 5 star values: 21 4 star values: 36 3 star values: 73 2 star values: 51 1 star values: 16

    Martha Stewart Member     Rating: 5 stars       05/24/2019   While this recipe has many steps, it is worth it. This recipe results in an Eggplant Parmesan dish that is old country - very authentic. It is delicious and hearty.  

Martha Stewart Member     Rating: 3 stars       01/18/2018   I like my eggplant cut closer to 1/2 inch. mmm  

Martha Stewart Member     Rating: 4 stars       12/13/2017   Great Recipe/ simple  

Martha Stewart Member     Rating: 4 stars       10/17/2011   I really like simple sauce in this recipe, and using fresh mozzarella. However, I usually bake the eggplant as in this recipe, instead of frying: http://www.marthastewart.com/313564/baked-eggplant-parmesan  

Martha Stewart Member     Rating: Unrated       08/22/2011   This recipe was so easy and delicious! I received rave reviews the first time I made it. This was my first attempt at eggplant Parmesan (or eggplant anything) and now I'm hooked!

    Martha Stewart Member

    Rating: 5 stars 05/24/2019

While this recipe has many steps, it is worth it. This recipe results in an Eggplant Parmesan dish that is old country - very authentic. It is delicious and hearty.

Rating: 5 stars

Rating: 3 stars 01/18/2018

I like my eggplant cut closer to 1/2 inch. mmm

Rating: 3 stars

Rating: 4 stars 12/13/2017

Great Recipe/ simple

Rating: 4 stars

Rating: 4 stars 10/17/2011

I really like simple sauce in this recipe, and using fresh mozzarella. However, I usually bake the eggplant as in this recipe, instead of frying: http://www.marthastewart.com/313564/baked-eggplant-parmesan

Rating: Unrated 08/22/2011

This recipe was so easy and delicious! I received rave reviews the first time I made it. This was my first attempt at eggplant Parmesan (or eggplant anything) and now I’m hooked!

Rating: Unrated

All Reviews for Eggplant Parmesan

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Eggplant Parmesan

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest