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Eggplant Parmigiana with Homemade Marinara Sauce

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Grease sometimes gives this dish a bad rap. The trick is to fry the breaded eggplant quickly over high heat, so it doesn't absorb too much oil, then drain on paper towels to remove any excess.

Source: Martha Stewart Living, January 2011
Servings

Ingredients

Breading and Frying

Assembling

Directions

Cook's Notes

Making breadcrumbs is easy and inexpensive. Grate day-old bread against the large holes of a box grater, chop it with a bread knife, or pulse pieces in a food processor. Store in an airtight container for up to 2 weeks.

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  • gourmetjane
    4 SEP, 2018
    Frying is fine, but baking is better. Has much less oil. Just spray your baking sheet before adding the breaded eggplant. Also, spray the tops lightly. Cook until tender. We love it this way! My daughter suggested that I do it and she was right! Be sure to add fresh basil to your sauce. Magnifico!
    Reply
  • kathleenrr
    12 DEC, 2017
    First you need to salt eggplant rounds and "sweat'" them to reduce liquid from eggplant. If you bread eggplant and let sit for 30 min. without "sweating" the liquid from eggplant will come through and make breading soggy. Even if you "sweat" eggplant rounds first, put bread eggplant in fridge to sit for 30 min to reduce additional "sweating" into breading. I liked it with these changes - otherwise breading would be soggy and fall apart when fried. Also, to make main dish, use thinly sliced beef, seasoned and browned in olive oil in each layer.
    Reply

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