Eggplant Marsala Recipe

Prepare and salt eggplant

Place eggplant slices on a wire rack or paper towels and sprinkle both sides with 1 tsp salt. Let sit 20–30 minutes to draw out moisture and reduce bitterness. Pat slices dry with paper towels before breading.

Breading station

Set up three shallow bowls: one with 3 tbs flour, one with beaten egg mixed with 2 tbs milk, and one with 3 tbs breadcrumbs mixed with 2 tbs grated Parmesan and 1 tsp black pepper.

Bread the eggplant

Working in batches, dredge each eggplant slice in flour (shake off excess), dip in the egg wash, then coat evenly with the breadcrumb mixture. Place on a tray while heating the oil.

Fry until golden

Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / medium-high). Fry eggplant in batches 2–3 minutes per side, until crisp and golden. Transfer to a wire rack or paper towels; keep warm in a low oven (200°F / 95°C) while finishing remaining slices.

Bring 3 cups water to a simmer in a medium saucepan with 1 tsp salt. Gradually whisk in 1 cup polenta, reduce heat to low, and cook, stirring frequently, until thick and creamy, about 15–20 minutes (follow package for exact time). If mixture becomes too thick, stir in a splash of water or milk.

Once cooked and creamy, remove from heat. Stir in 2 tbs butter, 1 tbs heavy cream (or milk), and 2 tbs grated Parmesan until smooth. Keep warm, covered, until ready to plate.

In a sauté pan over medium heat, warm 1 tbs olive oil and 1 tbs butter. Add the chopped shallot and cook 2–3 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Add 8 oz sliced mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 6–8 minutes.

Pour in 1 cup dry Marsala wine to deglaze the pan, scraping up any browned bits. Cook until the wine reduces by about half, 3–5 minutes.

Add 1 cup vegetable stock and 1 tsp fresh thyme leaves. Simmer gently until the sauce thickens slightly, about 6–8 minutes. Taste and season with 1 tsp salt and 1 tsp black pepper as needed.

Finish the sauce by stirring in 1 tbs cold butter to create a glossy emulsion. Keep warm.

Heat 2 tsp olive oil in a small skillet over medium-high heat. When hot, add the rinsed, dried capers and fry until they puff and become crisp, about 30–60 seconds. Remove with a slotted spoon to a paper towel to drain.

Stir chopped parsley and optional lemon zest into the fried capers or sprinkle over the finished dish. Reserve 1 tbs grated Parmesan for finishing.

Spoon a generous portion of creamy polenta onto each plate (about 3/4 cup). Arrange 3–4 crispy eggplant rounds on top or beside the polenta.

Ladle the mushroom–Marsala sauce over the eggplant and polenta so mushrooms and sauce cover each portion.

Scatter the fried capers over the top, sprinkle with remaining grated Parmesan and chopped parsley, and finish with a light grind of black pepper. Serve immediately.