Eggplant Al Pomodoro Recipe

Prepare eggplants

Trim the stem ends of the eggplants and cut each lengthwise into 1/2-inch thick slices. You should get about 8–10 slices per eggplant depending on size.

Lay slices in a single layer on a wire rack or large sheet tray and sprinkle both sides lightly with 1 tsp kosher salt. Let sit 20–30 minutes to draw out bitterness and excess moisture, then blot any expelled liquid with paper towels and pat dry.

Make the filling

In a medium bowl combine 1 cup ricotta, 1/2 cup Pecorino Romano, 1/4 cup Parmigiano-Reggiano, 1 beaten egg, 2 tbsp chopped parsley, 2 tbsp chopped basil, 1 tsp minced garlic, and 1/2 tsp freshly ground black pepper. Mix until smooth and well combined; adjust salt only if needed (the cheeses are salty).

Set up a breading station: one shallow bowl with 3/4 cup all-purpose flour, a second with the 2 beaten eggs, and a third with 1 cup breadcrumbs mixed with 1/4 tsp granulated garlic and 1/2 tsp salt.

Heat a large skillet over medium heat and add 1/2 cup neutral oil plus 1 tbsp extra-virgin olive oil. The oil should reach about 325–350°F (medium).

Working in batches, take each eggplant slice and place about 1 to 1 1/2 tbsp of the ricotta-cheese filling on one half of the slice, then fold the slice over to create a stuffed half-moon (or sandwich two slices with filling between if you prefer). Press gently to seal edges.

Dredge each stuffed eggplant piece lightly in flour, shaking off excess, dip into beaten egg, then coat evenly with breadcrumbs. Press breadcrumbs gently to adhere.

Fry the stuffed eggplant in the hot oil 2–3 minutes per side, until golden brown and crisp. Use tongs to turn carefully. Drain fried pieces on a paper-towel-lined tray. Replenish oil between batches if necessary; maintain medium heat so coating browns without burning.

Preheat the oven to 375°F (190°C). Lightly spoon about 1/2 cup of marinara into the bottom of a baking dish large enough to hold the fried eggplant in a single layer (an 8x8 or similar). Spread a thin even layer.

Arrange the fried, stuffed eggplant pieces over the marinara in a single layer. Spoon additional marinara (remaining 1/2 cup) over each piece just to drizzle a little sauce — the goal is a touch of tomato, not to drown them.

If using, sprinkle 1/2 cup shredded mozzarella across the top and finish with 2 tbsp grated Parmigiano-Reggiano.

Bake uncovered for 12–15 minutes, until cheese is melted and edges are bubbling. For a lightly browned top, switch to broil for 1–2 minutes, watching closely to avoid burning.

Remove from oven and let rest 5 minutes. Garnish with fresh basil leaves. Serve warm as an antipasto, 2–3 pieces per person.