Eggplant Parmigiana

3 to 4 main-dish servings; 6 side-dish servings

Eggplant Parmigiana
Servings: 3 to 4


  • 1 recipe Fresh Tomato Sauce (recipe on
  • 2 medium-size eggplants (about 1 pound each)
  • 1/3 cup all-purpose flour
  • 2 large eggs
  • 1/4 cup plus 1 tablespoon olive oil
  • 1 1/4 cups fresh bread crumbs
  • Salt and ground black pepper, to taste
  • 2 teaspoons dried oregano
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups whole-milk mozzarella cheese
  • 2/3 cup grated Parmesan cheese
  • 2 teaspoons chopped fresh parsley

Make It

1. Prepare Fresh Tomato Sauce.

2. Peel eggplants and cut into 1/2-inch-thick rounds. Dredge eggplant slices in flour. Shake off excess. Whisk together, then coat eggplant in eggs, beaten with 1 tablespoon olive oil. Then dredge in fresh bread crumbs.

3. Arrange eggplant slices on rack and let dry 10 to 30 minutes. Pour 1/4 cup olive oil into large skillet and heat until it shimmers. Add eggplant, in batches if necessary, and cook over medium-high heat 4 to 5 minutes on each side. Keep warm in 200 degrees F oven while cooking the rest. Add oil as needed. Season eggplant with salt and ground black pepper, to taste.

4. Position rack in upper third of oven. Heat oven to 425 degrees F. Coat 17 x 11-inch rimmed baking sheet with half of the tomato sauce. Arrange fried eggplant slices in single layer or slightly overlapping, if necessary, on baking sheet and top with remaining tomato sauce, oregano and black pepper. Combine mozzarella and Parmesan cheeses and sprinkle over eggplant. Sprinkle parsley over the top. Bake until cheese is melted and bubbly, about 10 minutes. Serve at once.