Martha Stewart Traditional Eggplant Parmigiana

Martha Stewart traditional eggplant parmigiana is easy because she keeps it classic: salt, bread, fry, then layer. Crispy breaded slices go into the oven with homemade tomato sauce, fresh mozzarella, and Parmesan for a bubbly Italian comfort food family dinner.

Serves eight, so it handles a dinner party or a potluck with just a salad and crusty bread on the side. The real trick is salting the eggplant 30 minutes first, since that pulls water out and keeps each slice crisp after frying.

Martha Stewart Traditional Eggplant Parmigiana

0.0 from 0 votes

Course: DinnerCuisine: American, ItalianDifficulty: Medium

Servings

8

servings

Prep time

50

minutes

Cooking time

1

hour 

10

minutes

Calories

465

kcal

Crispy golden eggplant slices stacked between layers of thick tomato sauce and melted fresh mozzarella, baked until the cheese turns spotty brown and the sauce bubbles at the edges.

Ingredients

• 2 medium eggplants (1 ½ pounds total), cut into ¼-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

• Salt the eggplant: In a colander, toss eggplant with 2 teaspoons salt. Let stand 30 minutes.
• Roll in a towel: Arrange slices in a single layer on a dish towel and roll up tightly to extract excess water.
• Cook the tomato sauce: Meanwhile, in a medium pot, bring tomatoes and garlic to a boil. Reduce heat and cook at a rapid simmer until thickened, 30 minutes.
• Prepare the breading: 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 the eggplant: Coat eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Coat with breadcrumbs.
• Fry the eggplant: Preheat oven to 400°F. 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.
• Assemble the casserole: 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 and rest: Bake until sauce is bubbling and cheese is golden, about 30 minutes. Let cool 15 minutes before serving.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Lodge 12-inch cast iron skillet, Braun MultiQuick 7 immersion blender, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

What type of eggplant works best for eggplant parmigiana?

Look for medium globe eggplants with shiny dark purple skin, no blemishes, and flesh that gives slightly when you squeeze it. Smaller Italian eggplants work too, but they give thinner slices that can overcook during frying. Pick eggplants under 12 ounces each, since the skin stays on and smaller ones have more tender skin.

Do I need to salt the eggplant before frying?

Salting for 30 minutes pulls water out of the slices so they absorb less oil when they hit the pan. Skip it and the eggplant acts like a sponge, soaking up far more than the cup of oil the recipe calls for. Toss the slices with 2 teaspoons of coarse salt and drain in a colander, then roll them in a clean dish towel to blot dry.

Can I make eggplant parmigiana ahead of time?

Assemble the full casserole, cover tightly with plastic wrap, and refrigerate up to 24 hours before baking. Add 10 to 15 extra minutes to the bake time since it goes into the oven cold. You can also freeze the assembled dish, wrapped in foil and then plastic, for up to 3 months before baking.

How do I store leftover eggplant parmigiana?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat single portions in a 350°F oven for about 15 minutes, which re-crisps the edges better than a microwave does. It also freezes well for up to 3 months when wrapped tightly in foil.

Can I swap the mozzarella for a different cheese?

Fresh mozzarella gives the best melt and stretch, but low-moisture mozzarella works and browns more on top. Some Italian cooks use Grana Padano instead of Parmesan, and provolone adds a sharper bite between the layers. Avoid pre-shredded bagged mozzarella because the anti-caking starch on it prevents smooth, stringy melting.