Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Traditional Eggplant Parmigiana 3.7 (40) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 19, 2019 Print Share Share Tweet Pin Email Prep Time: 50 mins Total Time: 2 hrs Servings: 8 Layers of rich red sauce, meaty fried eggplant, and melted cheese... Are you hungry yet? Our method for eggplant parmigiana is sure to satisfy. 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 ½ cups plain dried breadcrumbs ½ 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. Print