Eggplant Augustine Recipe

Prepare eggplant

Trim stem and slice eggplant into 1/2-inch rounds (about 12–14 slices from a large eggplant). If eggplant is very seedy or bitter, sprinkle slices lightly with 1 tsp salt and let sit in a colander for 20–30 minutes, then rinse and pat dry. Otherwise proceed immediately.

Set up breading stations

Place flour in a shallow dish. In a second shallow bowl whisk eggs with 2 tablespoons milk until combined. In a third dish combine breadcrumbs, 1/4 cup grated Parmesan, garlic powder, 1 tsp salt, and 1/2 tsp black pepper.

Bread eggplant

Working in batches, dredge each eggplant slice in flour, shaking off excess, dip into the egg mixture, then press into breadcrumb mixture coating both sides. Set breaded slices on a wire rack while you heat oil.

Fry eggplant

Heat 1/2 cup olive oil in a large skillet over medium-high heat until shimmering (test with a breadcrumb — it should sizzle). Fry slices in a single layer, 2–3 minutes per side, until golden brown. Adjust heat as needed to avoid burning. Transfer cooked slices to a paper towel-lined tray or wire rack. If oil gets crowded, fry in additional batches. You can keep finished slices warm in a 200°F/95°C oven while you complete frying.

Cook aromatics

While the eggplant is frying (or beforehand), heat 2 tablespoons extra-virgin olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook 4–5 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so garlic doesn’t brown.

Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, 1/4 tsp sugar, 3/4 tsp salt, and 1/4 tsp black pepper. Tear in the fresh basil leaves. Bring sauce to a gentle simmer, reduce heat to low, and simmer uncovered 10–15 minutes to meld flavors. Taste and adjust seasoning. Keep warm.

Preheat oven

Preheat the oven to 375°F (190°C) and arrange a rack in the middle position.

Arrange eggplant

Place fried eggplant slices in a single layer in a shallow baking dish or on a rimmed baking sheet lined with parchment, overlapping slightly if needed.

Top with marinara and cheeses: Spoon about 1–2 tablespoons of warm marinara onto each eggplant slice (use more for saucier pieces). Tear or slice fresh mozzarella into pieces (~1 ounce per two slices) and place on top of each sauced slice. Sprinkle grated Parmesan evenly over all slices and a light pinch of red pepper flakes if using.

Bake until cheese melts: Transfer to the preheated oven and bake 8–10 minutes, or until the mozzarella is melted and bubbly and edges begin to brown slightly.

Finish and serve: Remove from oven, drizzle each slice with a little (about 1 tsp total) finishing olive oil, top with torn fresh basil leaves, and serve immediately.