Jul 13 2026
Restaurants›Fiammé›Eggplant Parm Recipe

Eggplant Parm Recipe

Inspired by Fiammé
Time1h 15m
Serves4

Parmesan Herb Crusted Eggplant, House Made Marinara, Shaved Parmesan. Linguini & Pecorino Cream Sauce

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Ingredients

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Eggplant Preparation

House Made Marinara

Linguini & Pecorino Cream Sauce

Garnish

Method

Eggplant Preparation

  1. 1

    Prepare the Eggplant

    Slice the eggplant into 1/4 inch thick rounds and sprinkle both sides with salt. Let the slices sit for 30 minutes to draw out moisture.

  2. 2

    Rinse and Dry

    After 30 minutes, rinse the eggplant slices under cold water to remove excess salt. Pat them dry with paper towels.

  3. 3

    Bread the Eggplant

    In a shallow bowl, mix panko breadcrumbs, grated Parmesan cheese, dried Italian herbs, and black pepper. Dip each eggplant slice into olive oil, then coat with the breadcrumb mixture.

  4. 4

    Bake the Eggplant

    Preheat the oven to 400°F (200°C). Arrange the breaded eggplant slices on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through, until golden and crispy.

House Made Marinara

  1. 5

    Sauté Aromatics

    In a saucepan, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until the onion is translucent.

  2. 6

    Cook the Sauce

    Add canned tomatoes, sugar, and salt to the saucepan. Simmer for 20-25 minutes, breaking up the tomatoes with a spoon. Stir in fresh basil at the end.

Linguini & Pecorino Cream Sauce

  1. 7

    Cook the Linguini

    In a large pot of boiling salted water, cook linguini according to package instructions until al dente. Drain and set aside.

  2. 8

    Prepare the Cream Sauce

    In a saucepan, heat heavy cream over medium heat. Stir in grated Pecorino Romano cheese until melted and smooth. Season with black pepper and salt.

  3. 9

    Combine Pasta and Sauce

    Add the cooked linguini to the cream sauce, tossing to coat evenly.

Assembly

  1. 10

    Layer the Dish

    In a serving dish, spread a layer of marinara sauce, followed by a layer of crispy eggplant, and top with more marinara. Repeat layers until all ingredients are used.

  2. 11

    Serve with Linguini

    Serve the layered eggplant parm alongside the linguini and cream sauce. Garnish with shaved Parmesan and fresh basil leaves.

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