Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Traditional Eggplant Parmigiana 3.7 (42) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 19, 2019 Print Rate It 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. Rate it Print