Back to Traditional Eggplant Parmigiana All Reviews for Traditional Eggplant Parmigiana - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Traditional Eggplant Parmigiana Recipe Summary prep: 50 mins total: 2 hrs Servings: 8
Ingredients Ingredient Checklist 2 medium eggplants (1 1/2 pounds total), cut into 1/4-inch rounds Coarse salt and pepper 2 cans (28 ounces each) whole peeled tomatoes, pureed 3 cloves garlic, smashed and peeled 1 1/2 cups plain dried breadcrumbs 1/2 cup grated Parmesan or Pecorino Romano (2 ounces), divided 1 cup all-purpose flour 3 large eggs, lightly beaten 1 cup vegetable oil 1 pound fresh mozzarella, thinly sliced
Cook’s Notes Salting the eggplant is one key to making an ideal eggplant parm; salt draws out excess moisture to ensure the finished dish has a robust sauce.
Gallery Traditional Eggplant Parmigiana
Recipe Summary prep: 50 mins total: 2 hrs Servings: 8
Gallery
Traditional Eggplant Parmigiana
Traditional Eggplant Parmigiana
Traditional Eggplant Parmigiana
Recipe Summary prep: 50 mins total: 2 hrs Servings: 8
Recipe Summary
prep: 50 mins total: 2 hrs
Servings: 8
prep: 50 mins
total: 2 hrs
prep:
50 mins
total:
2 hrs
Servings: 8
8
Ingredients
Ingredients
- 2 medium eggplants (1 1/2 pounds total), cut into 1/4-inch rounds Coarse salt and pepper 2 cans (28 ounces each) whole peeled tomatoes, pureed 3 cloves garlic, smashed and peeled 1 1/2 cups plain dried breadcrumbs 1/2 cup grated Parmesan or Pecorino Romano (2 ounces), divided 1 cup all-purpose flour 3 large eggs, lightly beaten 1 cup vegetable oil 1 pound fresh mozzarella, thinly sliced
Directions
In a colander, toss eggplant with 2 teaspoons salt. Let stand 30 minutes. Arrange slices in a single layer on a dish towel and roll up tightly to extract excess water.
Meanwhile, in a medium pot, bring tomatoes and garlic to a boil. Reduce heat and cook at a rapid simmer until thickened, 30 minutes.
In a shallow dish, combine breadcrumbs and 1/4 cup Parmesan; season with salt and pepper. Put flour and eggs in two more shallow dishes. Coat eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Coat with breadcrumbs.
Preheat oven to 400 degrees. In a large straight-sided skillet, heat oil over medium-high (a few breadcrumbs should sizzle when added). In batches, fry eggplant until golden brown and tender, 2 to 3 minutes per side. Drain on a paper-towel-lined baking sheet.
Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Top with half the eggplant, overlapping slices slightly, 2 cups sauce, and half the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella, then sprinkle with remaining 1/4 cup Parmesan.
Bake until sauce is bubbling and cheese is golden, about 30 minutes. Let cool 15 minutes before serving.
Cook’s Notes Salting the eggplant is one key to making an ideal eggplant parm; salt draws out excess moisture to ensure the finished dish has a robust sauce.
Cook’s Notes
Salting the eggplant is one key to making an ideal eggplant parm; salt draws out excess moisture to ensure the finished dish has a robust sauce.
Reviews (4)
Add Rating & Review 40 Ratings 5 star values: 13 4 star values: 8 3 star values: 12 2 star values: 7 1 star values: 0
Reviews (4)
Add Rating & Review 40 Ratings 5 star values: 13 4 star values: 8 3 star values: 12 2 star values: 7 1 star values: 0
Add Rating & Review
40 Ratings 5 star values: 13 4 star values: 8 3 star values: 12 2 star values: 7 1 star values: 0
40 Ratings 5 star values: 13 4 star values: 8 3 star values: 12 2 star values: 7 1 star values: 0
40 Ratings 5 star values: 13 4 star values: 8 3 star values: 12 2 star values: 7 1 star values: 0
5 star values: 13 4 star values: 8 3 star values: 12 2 star values: 7 1 star values: 0
Martha Stewart Member Rating: 5 stars 11/19/2014 My husband & I really liked this. My eggplants were a bit brown inside, but I read online that if they are firm, they will cook fine. Also had trouble frying the eggplant slices, with a lot of burnt breading in the bottom of the pan, but I think that was user error (not much experience frying). Despite these things, the taste was great. Although the recipe doesn't call for it, I added salt and pepper to the tomato sauce. I used italian bread crumbs and didn't add any additional salt/pepper. Martha Stewart Member Rating: Unrated 08/27/2013 I made this recipe over two nights, preparing and frying eggplant night 1 and completing the recipe night 2. It was absolutely fantastic, and actually not that complicated. I used use a little goat cheese in lieu of mozzarella between stacks, and topped it with the mozzarella instead. I also simplified the recipe by using previously made tomato sauce. This was fantastic! Martha Stewart Member Rating: Unrated 05/13/2013 This recipe takes a while, but I have made it 3 times and each time it gets easier. I suggest using small eggplants because they have less seeds. You can fry the eggplant the day before and store in a container in the frig.if you need to save time. It's as good the 2nd day as it is the day cooked. This has become of favorite in our family! Martha Stewart Member Rating: 5 stars 01/25/2013 This dish is really good! I used just 1 eggplant that weighed about 1.5 lbs total. I must warn that it is LABOR INTENSIVE! It really takes about 2 hours to make, that is not an exaggeration. Chat on the phone w/ a good friend to help the time pass. :)Martha Stewart Member
Rating: 5 stars 11/19/2014
My husband & I really liked this. My eggplants were a bit brown inside, but I read online that if they are firm, they will cook fine. Also had trouble frying the eggplant slices, with a lot of burnt breading in the bottom of the pan, but I think that was user error (not much experience frying). Despite these things, the taste was great. Although the recipe doesn’t call for it, I added salt and pepper to the tomato sauce. I used italian bread crumbs and didn’t add any additional salt/pepper.
Rating: 5 stars
Rating: Unrated 08/27/2013
I made this recipe over two nights, preparing and frying eggplant night 1 and completing the recipe night 2. It was absolutely fantastic, and actually not that complicated. I used use a little goat cheese in lieu of mozzarella between stacks, and topped it with the mozzarella instead. I also simplified the recipe by using previously made tomato sauce. This was fantastic!
Rating: Unrated
Rating: Unrated 05/13/2013
This recipe takes a while, but I have made it 3 times and each time it gets easier. I suggest using small eggplants because they have less seeds. You can fry the eggplant the day before and store in a container in the frig.if you need to save time. It’s as good the 2nd day as it is the day cooked. This has become of favorite in our family!
Rating: 5 stars 01/25/2013
This dish is really good! I used just 1 eggplant that weighed about 1.5 lbs total. I must warn that it is LABOR INTENSIVE! It really takes about 2 hours to make, that is not an exaggeration. Chat on the phone w/ a good friend to help the time pass. :)
All Reviews for Traditional Eggplant Parmigiana
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Traditional Eggplant Parmigiana
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
